Ingredients
Main Ingredients
- 4 cups Yukon gold potatoes, diced small Cut into small, evenly sized pieces for even cooking.
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cans Rotel or diced tomatoes with green chiles, undrained
- 1 can Corn, drained or 1.5 cups frozen
- 1 can Pinto or black beans, drained and rinsed
- 4 cups Beef broth
- 1 to 1.5 pounds Ground beef, browned and drained Use 1.5 pounds for a heartier soup.
- 4 to 6 ounces Cream cheese, room temperature Let it soften for smooth blending.
- 1 cup Heavy cream or half-and-half
Seasonings
- 1 tablespoon Ranch seasoning
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (optional)
- A dash of hot sauce or a squeeze of lime (optional)
Method
Preparation
- Brown the ground beef in a skillet over medium heat. Drain the fat, then season the beef with a pinch of salt and pepper.
- Add the cooked beef, diced potatoes, onion, garlic, tomatoes, corn, beans, and beef broth to the slow cooker.
- Stir in the ranch seasoning, chili powder, ground cumin, and smoked paprika if using.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes are fork-tender.
Final Steps
- Cube the cream cheese and let it come to room temperature so it melts smoothly.
- Stir the cream cheese into the hot soup until it is fully melted and blended.
- Pour in the heavy cream or half-and-half and stir.
- Taste the soup and adjust the salt, pepper, and heat.
Serving
- Ladle the soup into bowls. Add toppings such as shredded cheddar, sliced green onions, crushed tortilla chips, or a dollop of sour cream.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 4g
Notes
Let the soup cool before storing it in a covered container. Use refrigerated leftovers within 3 to 4 days. It can be frozen, but the texture of the cream may change slightly after thawing.
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