Description
A hearty, slightly smoky beef-and-bean soup finished with cream, cheddar, and crunchy tortilla chips — the comfort of a casserole with the ease of a one-pot meal.
Ingredients
- 1 lb ground beef
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 2 garlic cloves, minced
- 1 green onion, chopped (reserve some for garnish)
- 1 small onion, chopped
- 1 cup potatoes, diced
- 1 (14.5 ounce) can tomatoes, with juice
- 1 (10 ounce) can tomatoes with green chilies
- 4 cups beef broth
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Tortilla chips for serving
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream or half and half
Instructions
- Heat a large pot over medium. Add the ground beef and cook, stirring to break it up, until no pink remains. Drain excess fat.
- Add the chopped onion, minced garlic, and chopped green onion to the pot. Sauté until the onion is soft, about 3–4 minutes.
- Stir in the diced potatoes, black beans, and corn. Add the canned tomatoes and beef broth.
- Sprinkle in chili powder, smoked paprika, ground cumin, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then lower the heat to a simmer. Cook for about 20 minutes, or until the potatoes are fork-tender.
- Remove from heat and stir in the heavy cream or half and half until smooth. Taste and adjust seasonings.
- Ladle into bowls and top with shredded cheddar and tortilla chips.
Notes
If using leaner meat, you may skip draining fat. For lower dairy, use half and half or stir in cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American