Southwestern Taco Soup

Yesterday was spent indoors most of the day.  We went to mom's house for some homemade potato soup for lunch, then I decided to try a new recipe from Pinterest.  I changed it up because I felt like it was lacking something in flavor, so I added a few extra ingredients.  It turned out pretty good, I won't say it was the best soup ever made, but it was OK. 

SOUTHWESTERN TACO SOUP
Adapted from http://www.genaw.com/lowcarb/creamy_sw_taco_soup.html

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans of beef broth
1 can of pinto beans
1 can of corn, drained
3/4 cup of milk
1 packet of Hidden Valley Ranch salad dressing mix
2 teaspoons salt, or to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through. 

Makes 8 cups or 6-8 servings
Freezing not recommended