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Add the ground beef to a large pot over medium-high heat. Cook the beef until most of the pink is gone, about 7 minutes. Add the onion, pepper, garlic, and (if using) the jalapeño and cook until the onion is soft, about 3 minutes.
Add the taco seasoning to the pot and stir. Then add the chicken stock, diced tomatoes, and beans and bring the pot to a boil. Reduce the heat and simmer for 5 minutes.
Add the corn to the pot and let it warm for a few minutes. Season to taste with salt and pepper.
If using the cream cheese, cut it into small pieces and add it to the soup then stir until it dissolves into the soup.