1-Brown the 1 pound of lean ground beef in the pot, breaking it up as it cooks, then drain any excess fat to keep things light.

2-Add the 4 cups of chicken broth, 2 cans of diced tomatoes with green chilies, drained black beans, drained corn, chopped red bell pepper, and spices (1/2 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika).

3-Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 8 minutes. This allows the flavors to blend beautifully.

4-While it simmers, cut the 8 ounces of softened cream cheese into pieces.

5-Stir the cream cheese into the soup until it’s fully melted, creating that signature creamy texture.

6-Finally, season with salt and pepper to taste, and serve hot with your choice of toppings like grated cheddar cheese or fresh cilantro.