Begin by dicing the green bell pepper and finely chopping the red onion. Next, mince the garlic cloves to ensure a burst of flavor in your Creamy Beef Taco Soup. Gather all your ingredients.

In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the oil shimmers, add the diced green bell pepper, sautéing for about 3 minutes until slightly tender. Then, stir in the chopped onion and minced garlic, cooking for an additional 2 minutes until fragrant and the onions become translucent.

Add 1 pound of 85% lean ground beef to the pot, breaking it apart with a wooden spoon. Cook the beef for about 3 minutes or until it’s just browned. This step is crucial for developing flavor.

Next, stir in the chopped pickled jalapeños along with the brine, and sprinkle in your spices: ground cumin, smoked paprika, and dried oregano. Cook for an additional minute.

Pour in 4 cups of beef or chicken broth and bring the mixture to a rolling boil over high heat. Once boiling, add the crushed tomatoes, kidney beans, and corn, stirring thoroughly. Cover the pot, then reduce the heat to medium-low and allow it to simmer for about 5 minutes.

Stir in 1 tablespoon of chipotle sauce, 1 cup of cream, 4 ounces of cream cheese, and 1 cup of shredded cheddar cheese. Continue to simmer the soup for another 5 minutes, stirring often, until the cheese melts completely.

Once ready, ladle the creamy soup into bowls and garnish with fresh chopped cilantro or your favorite toppings.