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
- Heat a large pot over medium-high heat. Add the ground beef and cook until browned. Break it up with a spoon. Drain excess fat if needed.
- Add diced onion and minced garlic to the pot. Cook 2–3 minutes until the onion is soft.
- Pour in the beef broth, diced tomatoes with juice, diced tomatoes with green chilies, corn, black beans, and diced potatoes. Stir in smoked paprika, chili powder, cumin, salt, and pepper.
- Bring to a boil, then lower heat to a simmer. Cook 15–20 minutes until the potatoes are tender.
- Stir in the heavy cream or half-and-half and shredded cheddar cheese. Heat gently until the cheese melts and the soup is smooth.
- Ladle into bowls. Top with sliced green onions, extra cheese, and crushed tortilla chips.
Notes
For a spicy variation, add chopped jalapeño or cayenne. To make it vegetarian, skip the beef and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: comfort food, soup, hearty, creamy, cowboy soup