Ingredients:

  • 1 lb beef chuck, trimmed of excess fat and cubed small
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups low-sodium beef broth
  • 2 tbsp low-sodium taco seasoning
  • 1 tsp smoked paprika
  • 4 oz light cream cheese, softened and cubed
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the cubed beef and sear until a mahogany-colored crust forms on all sides, then transfer the meat to the slow cooker.
  2. In the same skillet, sauté the diced onions and bell peppers for 3 minutes until translucent, then add them to the slow cooker.
  3. Add the minced garlic, fire-roasted tomatoes, green chiles, rinsed black beans, rinsed pinto beans, frozen corn, beef broth, taco seasoning, and smoked paprika to the slow cooker.
  4. Stir until spices are evenly distributed, secure the lid, and cook on low for 6 hours or high for 3 hours.
  5. Stir in the softened light cream cheese and Greek yogurt until the soup is smooth and creamy.
  6. Stir in the fresh lime juice immediately before serving to brighten the flavors.