Description
A warm and hearty soup made with ground beef, beans, and potatoes, perfect for chilly 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
- Sliced green onions
- Extra shredded cheese
- Crushed tortilla chips
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Stir in the beef broth, diced tomatoes, corn, black beans, diced potatoes, smoked paprika, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce the heat and let the soup simmer for about 20-25 minutes, allowing flavors to meld and potatoes to cook through.
- Stir in the heavy cream or half-and-half, and then mix in the shredded cheddar cheese until melted and creamy.
- Serve in bowls, topped with sliced green onions, extra cheese, and a sprinkle of crushed tortilla chips for a delightful crunch!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and keep for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg