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 (or chicken broth)
- 3 cups crushed tomatoes
- 1 can (8.5 oz / 240 g) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream (20%)
- 5 ounces cream cheese, at room temperature
- 5 ounces shredded cheddar
- 1 tbsp chopped cilantro
- Spices:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Toppings:
- Chopped cilantro
- Chopped scallions
- Sour cream or Greek yogurt
Instructions
1. Get all the prep done before you start cooking: finely chop the red onion and mince the garlic. Remove seeds and veins from the green bell pepper, and dice.
2. Heat oil and butter in a large pot over medium-high heat. Add bell pepper and cook for 3 minutes. Add red onion and garlic; cook for 2 minutes until fragrant.
3. Add ground beef, break up into pieces, and cook until lightly browned, about 3 minutes.
4. Add spices, chopped jalapeños and their brine. Stir for 1 minute to release the aroma.
5. Pour in broth and bring to a boil. Add crushed tomatoes, kidney beans, and corn kernels. Bring to a boil again, then cover and reduce heat to medium-low. Simmer for 5 minutes.
6. Meanwhile, chop cilantro, grate cheddar, and prepare your toppings.
7. Add chipotle sauce, cream, cream cheese, and shredded cheddar. Stir until fully dissolved.
8. Simmer for another 5 minutes. Adjust salt if needed.
9. Finish with freshly ground black pepper and chopped cilantro. Serve hot with your favorite taco toppings.
Notes
Make it spicier by adding extra jalapeño brine or hot sauce.
For a lighter version, use low-fat cream cheese and reduced-fat cheddar.
This soup stores well for up to 3 days in the fridge and can be frozen for 2 months.
Top with tortilla strips, diced avocado, or lime wedges for extra flavor.
Perfect for meal prep or quick weeknight dinners.