Description
This hearty beef and bean soup is packed with flavor and perfect for a cozy meal.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can mild diced green chilies
- 1 cup salsa
- 1 (10-ounce) can mild enchilada sauce
- 6 cups chicken broth
- 1–2 cups water
- 4 ounces reduced-fat cream cheese, cubed and softened
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Pepper Jack cheese
- 1 avocado, sliced or diced
- 1/4 cup cilantro, chopped
- 1/4 cup green or red onions, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream or Mexican crema
- 1 cup tomatoes, diced
- 1 bag tortilla chips
- 1 cup additional shredded cheese
Instructions
- In a large soup pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked.
- Add all of the spices and seasonings, chopped bell pepper, and garlic, and stir well to combine.
- Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.
- Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth, and 1 cup of water (additional water may be added later to thin soup to desired consistency). Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Over low heat, stir in the cubed, softened cream cheese until completely melted.
- Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted. Add additional water to thin the soup, if desired.
- Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add a great texture and flavor to the soup.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or additional chili powder to the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg