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Beefy Nacho Soup Recipe

Author: Catherine's Plates

Ingredients

  • 2 lbs Ground Beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tsp garlic minced
  • 1 TBS cooking oil
  • 1 TBS butter
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10.75 oz) can cheddar cheese soup
  • 1 (10.75 oz) can rotel tomatoes with green chilies
  • 4 cups chicken broth or beef broth
  • 3-4 tsp Chili Powder
  • 1-2 tsp Ground Cumin
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 cup heavy cream, or half and half or milk
  • 1/2 cup shredded cheddar cheese

Instructions

  • In a large pot or Dutch oven heat up butter and oil. Saute onions and bell peppers until softened. Add garlic and cook for 1 minute. Add ground beef cook until thoroughly browned. Drain grease.
  • Stir in corn, cheddar cheese soup, rotel tomatoes, chicken or beefs broth, and seasonings. Bring to a boil and let simmer for 5 minutes. Turn off heat and stir in heavy cream and cheddar cheese.
  • Garnish with cilantro, crushed corn tortilla chips, and cheddar cheese if desired.