Ingredients
Method
Preparation
- 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 best flavor, brown the beef well. If the soup thickens in the fridge, thin with broth or milk when reheating. Use canned beans and corn to save time. Variations include making it vegetarian with vegetable broth and beans, or adding bacon or sausage for flavor.
