Ingredients
Scale
- 1 lb Ground Beef (or turkey or meat alternative)
- 1 large Onion (yellow or white)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth)
- 14.5 oz Diced Tomatoes (canned with juice)
- 1 cup Corn (canned or frozen)
- 15 oz Black Beans (drained and rinsed)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder (adjust for heat preference)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (adjust to taste)
- 1 cup Heavy Cream (or coconut milk)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the diced onion and cook until soft, about 4 minutes. Stir in the minced garlic and cook for 30 seconds more.
- Add the diced potatoes, diced tomatoes with their juice, corn, and black beans. Stir to combine.
- Pour in the beef broth. Add smoked paprika, chili powder, cumin, salt, and black pepper. Stir and bring to a simmer.
- Reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and half of the shredded cheddar cheese. Heat gently until the soup is warm and slightly thickened. Do not boil after adding cream.
- Taste and add more salt or pepper if needed. Serve hot with the remaining cheese on top.
Notes
Dice potatoes small for faster cooking. If using canned beans, rinse them to lower sodium. For a thicker soup, mash some potatoes in the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, cowboy soup, creamy soup, easy meal