Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can corn kernels
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced jalapeños, crushed tortilla chips
Instructions
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary. Return to heat.
- Add diced onion and minced garlic to the beef. Cook for 3-4 minutes until the onion is translucent and fragrant.
- Stir in diced tomatoes, black beans, and corn. Mix well to combine all ingredients.
- Pour in beef broth. Add chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let flavors meld.
- Stir in shredded cheddar cheese and sour cream until melted and smooth, creating a rich, creamy texture.
Notes
- Allow the soup to cool completely before transferring to airtight containers for storage.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat on the stove over medium heat, stirring occasionally. Avoid microwaving to maintain the cheese and sour cream texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 80 mg