Creamy Southwestern Chowder

In a large pot, brown the ground beef over medium heat, adding the chopped green onions when meat is *almost* completely browned. Drain grease off of the cooked meat and sprinkle the contents of a taco seasoning packet over the meat mixture. Stir well.

Pour beef broth into the mixture; stir in the Ro-Tel and canned corn. Allow to simmer for 5 minutes over medium heat before reducing heat to LOW. Add milk and cream cheese, stirring constantly until cheese is completely melted into the mixture.

(Never add dairy products to a rolling boil — they can easily separate, curdle and turn the soup grainy. Always reduce heat just before lacing with any creamy ingredients.)

Remove from heat and serve immediately. Colby cheese or additional chopped green onions make a nice garnish. Round taco chips are great for dipping.

Note: For a milder version of this spicy soup, you can drain the Ro-Tel and replace the can liquid with water, or just use diced tomatoes instead.