Description
A comforting and creamy soup filled with ground beef, beans, and corn, perfect for chilly nights.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Instructions
- In a large pot, brown the ground beef over medium heat. Break it up into small pieces and cook until fully browned. Drain any excess fat.
- Add diced onion and minced garlic to the pot with the beef. Cook for about 3-4 minutes until the onion is soft.
- Stir in the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and potatoes. Add smoked paprika, chili powder, cumin, salt, and black pepper. Mix everything well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are cooked through.
- Stir in the heavy cream or half-and-half and shredded cheddar cheese. Let it cook for another 5 minutes, allowing the cheese to melt into the soup.
- Ladle the soup into bowls and top with sliced green onions, extra shredded cheese, and crushed tortilla chips for added crunch.
Notes
For a lighter version, substitute ground turkey or chicken. You can also use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American