Ingredients
Method
Preparation
- Heat a large pot over medium heat. Add the ground beef and break it apart with a spoon. Cook until no pink remains and the beef is nicely browned. Drain excess fat into a heatproof container and discard when cooled.
- Add the diced onion and minced garlic to the same pot. Sauté for 2 to 3 minutes, stirring, until the onion becomes translucent and fragrant.
- Pour in the beef broth, diced tomatoes with their juice, drained corn, rinsed black beans, diced tomatoes with green chilies, and the diced potatoes. Stir everything together so flavors combine.
Cooking
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes, or until the potatoes are fork-tender.
- Stir in the heavy cream or half-and-half, smoked paprika, chili powder, and ground cumin. Taste and season with salt and black pepper. Warm the soup for 3 to 5 minutes but do not let it boil after the dairy is added.
- Ladle the soup into bowls. Top with shredded cheddar, sliced green onions, and crushed tortilla chips for texture and a salty crunch.
Nutrition
Notes
Use half-and-half to cut calories, or a lower-fat cheese if you prefer. Sweet potatoes will add a touch of sweetness and more fiber if you want a twist. If you want to skip meat, use a plant-based crumble and add an extra can of beans for protein. Serve the soup steaming hot in shallow bowls, and offer extra shredded cheddar and lime wedges at the table.