Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken or beef broth
- 1 can corn kernels (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 can ranch-style beans (15 oz), drained
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, then drain excess fat.
- Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.
- Stir in diced carrots and celery; cook for another 5 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes, until vegetables are tender.
- Stir in corn, diced tomatoes, ranch-style beans, paprika, cumin, salt, and pepper. Simmer for an additional 10 minutes.
- Reduce heat to low, then stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with extra cheese if desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a healthier version.
- For a spicier kick, add chopped jalapenos or hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 95mg