Step 1

Prep and measure the ingredients before starting to cook.

Step 2

Place a large pot over medium high heat. When the pan is hot, add the ground beef and break it up into small bits with a utensil.

Step 3

Add the onion and garlic to the ground beef and cook until the onion begins to turn translucent, about 2-3 minutes.

Step 4

Next add the taco seasoning, red bell pepper, corn, black beans, diced tomatoes, and chicken stock. (If you're using the unsweetened coconut cream option, add it to the pot now.) Stir to combine, and bring the soup to a boil.

Step 5

Once the soup comes to a boil, reduce the heat to maintain a simmer and cook until the bell pepper is tender and the flavors have melded, about 10 minutes.

Step 6

When the soup is done, add the cream cheese to the pot in small pieces. Stir to combine and let sit for a minute or so before stirring again to combine.

Step 7

The cream cheese will dissolve into the soup best when it's fully softened. Or you can use the dairy free cream cheese option. Skip this step if you used coconut cream.

Step 8

Season to taste with sea salt and pepper, then serve with your choice of toppings.