Description
This soup is perfect for busy weeknights, offering big flavor with minimal effort in just 30 minutes. Quick, easy, and delicious, with a rich, smoky base enhanced by cream cheese and cheddar. Top with your favorite taco garnishes.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper, diced
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 1.2 pounds beef (85% lean)
- 2 tbsp chopped pickled jalapeños
- 2 tbsp brine from jalapeños
- 4 cups beef broth
- 3 cups crushed tomatoes
- 1 can (240 g/8.5 oz) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- 1/2 cup cream (20%)
- 5 ounces cream cheese, at room temperature
- 5 ounces shredded cheddar
- 1 tbsp chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Optional toppings: chopped cilantro, chopped scallions, sour cream or Greek yogurt
Instructions
- Step: Finely chop the red onion and mince the garlic. Remove seeds and veins from the green bell pepper, and dice.
- Step: Heat oil and butter in a large pot over medium-high. Add bell pepper and cook for 3 minutes. Add red onion and garlic, cook for 2 minutes, or until fragrant.
- Step: Add ground beef, break up into pieces, and cook until browned, about 3 minutes.
- Step: Add spices, chopped jalapeños, and their brine. Stir for 1 minute.
- Step: Pour in broth and bring to a boil. Add crushed tomatoes, beans, and corn kernels, and bring to a boil again. Cover, reduce heat to medium-low, and simmer for 5 minutes.
- Step: While simmering, chop the cilantro, grate the cheddar, and prepare your toppings.
- Step: Add chipotle sauce, cream, cream cheese, and grated cheddar to the pot, stirring until dissolved. Bring to a boil, then simmer for 5 minutes. Adjust salt if needed.
- Step: Finish with freshly ground black pepper and cilantro. Serve hot with your favorite toppings.
Notes
Use freshly grated cheddar from a block for the best melt. You can swap kidney beans for black beans or pinto beans. Add more bell peppers or a splash of hot sauce if you prefer extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 670 kcal
- Sugar: 11 g
- Sodium: 2114 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 140 mg