Ingredients
Scale
- 1 lb. lean ground beef
- 2 cups cubed russet potatoes
- 1 yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 15 oz. black beans, drained and rinsed
- 11 oz. can Mexicorn, drained
- ½ tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 32 oz. box beef broth
- 1 cup heavy cream
- 8 oz. block sharp cheddar cheese, shredded
Instructions
- In a skillet over medium-high heat, brown the ground beef until crumbled and drain any excess fat.
- Combine the cooked ground beef, cubed potatoes, diced onion, diced red bell pepper, black beans, drained corn, spices, and beef broth in a slow cooker. Mix well.
- Cover and cook on LOW for 6-7 hours or until the potatoes are tender.
- Once cooked, stir in the heavy cream and slowly mix in the shredded cheese until melted and combined.
Notes
You can use any type of cheese you prefer for extra flavor.
For added spice, increase the cayenne pepper to taste.
Feel free to add more vegetables for a heartier soup.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg