Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef or chicken broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced jalapeños, additional cheese
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Add diced onions and minced garlic, cooking until fragrant and translucent. Drain excess fat if necessary.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for about 1 minute to toast the spices and enhance their flavor.
- Pour in diced tomatoes, black beans, corn, and broth. Stir well. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Reduce heat to low. Mix in shredded cheddar cheese and sour cream, stirring until cheese melts smoothly into the soup, creating a creamy texture.
- Ladle into bowls and garnish with toppings like chopped cilantro, sliced jalapeños, or extra cheese. Serve hot with bread or chips.
Notes
- If you prefer a thicker soup, stir in crushed tortilla chips or a cornstarch slurry during the final simmer.
- Use lean ground turkey or plant-based protein for a healthier twist.
- Add hot sauce or chopped jalapeños for more spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Steps available for vegetarian and low-fat options
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 80mg
