Description
A warm, filling soup with beef, corn, beans, and potatoes in a creamy base, perfect for weeknight dinners.
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 (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 no longer pink. Drain excess fat if needed.
- Add the diced onion and minced garlic to the pot. Cook until the onion is soft and translucent, about 3–4 minutes.
- Pour in beef broth. Add diced tomatoes with juice, corn, black beans, diced tomatoes with green chilies, potatoes, smoked paprika, chili powder, cumin, salt, and pepper. Stir well.
- Bring to a boil, then lower heat and simmer for 15–20 minutes, or until potatoes are tender and flavors meld.
- Stir in heavy cream or half-and-half. Add shredded cheddar cheese and stir until melted and smooth. Taste and adjust salt and pepper.
- Ladle into bowls. Top with sliced green onions, extra cheese, and crushed tortilla chips. Serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream. Great served with cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 80mg
Keywords: soup, creamy, cowboy, beef, easy, weeknight meal