Description
A hearty and comforting creamy soup that’s easy to make and perfect for cool nights or casual gatherings.
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
- 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
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off excess grease.
- Reduce heat to medium, add diced onion, and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chili powder, ground cumin, and smoked paprika, toasting spices for 1 minute.
- Pour in beef broth, undrained diced tomatoes, diced tomatoes with green chilies, diced potatoes, and rinsed black beans. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer for 20-25 minutes until potatoes are tender, stirring occasionally.
- Stir in drained whole kernel corn and cream. Heat gently until warmed through.
- Season with salt and pepper, simmer uncovered for an additional 5 minutes.
- Ladle into bowls and garnish with shredded cheddar cheese. Enjoy!
Notes
This soup gets better with time, making it perfect for leftovers.