Description
A hearty, creamy soup filled with robust flavors and textures, perfect for cozy evenings.
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
Instructions
- Brown the beef in a large pot or Dutch oven over medium-high heat for 5-7 minutes. Drain excess grease.
- Sauté the diced onion until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle in chili powder, ground cumin, and smoked paprika, and stir for 1 minute.
- Pour in beef broth, diced tomatoes, green chilies, diced potatoes, and black beans. Mix to combine.
- Bring to a gentle boil, then lower heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
- Stir in the drained corn and heavy cream. Heat through but avoid boiling.
- Season with salt and pepper to taste, and simmer uncovered for another 5 minutes.
- Ladle into bowls and garnish with shredded cheddar cheese before serving.
Notes
Soup can be made ahead and is even better the next day. For convenience, use an Instant Pot or slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg