Description
A warm and hearty soup blending beef, beans, and vegetables, topped with creamy goodness.
Ingredients
Scale
- 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, cook the ground beef over medium heat until it is browned. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent.
- Pour in the beef broth, diced tomatoes, corn, black beans, green chilies, and diced potatoes. Stir in the smoked paprika, chili powder, ground cumin, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream or half-and-half and let the soup heat through.
- Top your soup with shredded cheddar cheese, sliced green onions, and crushed tortilla chips before serving.
Notes
Customize with your favorite vegetables or beans. For extra heat, add chopped jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg