GROCERY LIST:

• 1 lb lean ground beef
• 1 red bell pepper (diced)
• A few cloves of garlic (minced)
• 10oz can Rotel Tomato & Green Chile (with juice)
• 1 can Hatch Green Chiles
• 4 cups chicken broth
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 12oz can of corn (drained)
• 15oz can of black beans (drained and rinsed)
• 8oz light cream cheese
• Salt & Pepper to taste

INSTRUCTIONS:

• Remove your cream cheese from the fridge to soften it up.
• Add ground beef and diced bell pepper to a pot, brown it, then drain most of the fat.
• Add minced garlic, then cook until fragrant.
• Add Rotel, hatch green chiles, and dry seasonings. Cook for a few minutes.
• Add corn, beans and chicken stock. Stir to combine.
• Bring to a boil, then reduce to a simmer for about 15 minutes.
• Turn the heat to low, then add your cream cheese. Stir to incorporate and heat through.
• Serve with a lime wedge, avocado, tortilla chips, and Monterrey Jack cheese.