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 well
- 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
- Brown the ground beef in a skillet over medium-high heat until crumbled, then drain any fat.
- Add the browned ground beef, cubed potatoes, diced onion, diced bell pepper, black beans, Mexicorn, spices, and beef broth into the slow cooker and mix well.
- Cover the slow cooker and cook on LOW for 6-7 hours until the potatoes are tender.
- After cooking, stir in the heavy cream followed by the shredded cheddar cheese until melted.
Notes
This soup is best when cooked low and slow to allow the flavors to meld.
Feel free to customize with your favorite vegetables or spices.
For extra creaminess, adjust the amount of heavy cream and cheese.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg