Name: Chili Con Queso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 jalapeño, seeded and diced; 1 pound ground beef; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 can (14 oz) diced tomatoes; 1 can (15 oz) black beans, drained and rinsed; 4 cups chicken broth; 1 cup corn kernels; Salt and pepper to taste; 1 cup shredded cheddar cheese; 1/2 cup sour cream; Fresh cilantro, chopped, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeño. Saute for about 5 minutes until the vegetables are softened.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
Stir in the chili powder, cumin, and paprika, cooking for another minute to release the flavors.
Add the diced tomatoes, black beans, and chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
Stir in the corn kernels and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes.
Just before serving, stir in the shredded cheddar cheese until melted and fully incorporated into the soup.
Ladle the Chili Con Queso Soup into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
Serve hot and enjoy the creamy, cheesy goodness with a side of warm tortillas or crusty bread.

Ingredients

Instructions

Nutrition Facts