Description
A hearty and comforting soup that combines ground beef, beans, and vegetables in a creamy broth, 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 for topping
- Extra shredded cheese for topping
- Crushed tortilla chips for garnish
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat before returning it to the pot.
- Add diced onions and minced garlic to the pot. Sauté for about 3-4 minutes until the onions soften and become fragrant.
- Stir in the beef broth, diced tomatoes (with juice), corn, black beans, diced potatoes, smoked paprika, chili powder, and ground cumin. Season with salt and black pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low. Allow the soup to simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream or half-and-half, then gradually add the shredded cheddar cheese, stirring until it’s melted and well incorporated.
- Ladle the soup into bowls and top with sliced green onions, more shredded cheese, and crushed tortilla chips for a delightful crunch.
Notes
For added depth of flavor, consider adding Worcestershire sauce while the soup simmers. This soup freezes well; ensure it’s properly stored in airtight containers.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American