Save The sky was that bruised purple color it only gets right before a blizzard. I scrambled to find something in the pantry that did not involve a trip to the store. This soup was born from a mix of half empty spice jars and a lonely pint of cream. It turned into the most requested meal in my house.
One Tuesday evening the power flickered and we finished cooking this by the light of three beeswax candles. The smell of browning beef and smoked paprika filled the kitchen and made the cold draft from the window disappear. We sat on the floor with our bowls and laughed about how much better it tasted than fancy takeout.
Ingredients
- Ground beef: Choose a lean blend so the soup remains rich without becoming overly greasy.
- Yellow onion: Sautéing this until it turns translucent builds a sweet foundation for the savory spices.
- Garlic: Freshly minced cloves provide a sharp aromatic punch that powdered versions simply cannot match.
- Red bell pepper: These add a bright pop of color and a subtle sweetness that balances the heat.
- Taco seasoning: This blend carries the heavy lifting of the flavor profile so choose one you really love.
- Diced tomatoes: Keep the juices in the can because they add necessary acidity to the broth.
- Sweet corn: These golden kernels provide a satisfying crunch and a hint of natural sweetness.
- Black beans: Rinsing them well prevents the soup from turning a muddy gray color.
- Chicken or beef broth: A high quality stock acts as the backbone for all the other ingredients.
- Heavy cream: This transforms a standard chili into a luxurious and silky soup experience.
- Shredded cheddar cheese: Use a sharp variety for a bold flavor that stands up to the cumin and chili.
Instructions
- Brown the beef:
- Sizzle the meat in your heavy pot until it turns a deep mahogany and the fat begins to render. Drain any extra oil to keep the texture clean.
- Soften the aromatics:
- Toss in the onion garlic and pepper listening for the soft hiss as they release their moisture. Sauté them for several minutes until they become tender and fragrant.
- Wake up the spices:
- Stir in the seasonings for just a minute until the air smells like a dusty desert marketplace. This toasted flavor is the secret to a professional tasting broth.
- Build the base:
- Pour in the tomatoes corn beans and broth then watch the colors swirl into a vibrant stew. Bring the mixture to a gentle boil before lowering the temperature.
- Simmer and meld:
- Let the pot bubble gently while the flavors get to know each other and the broth thickens slightly. Fifteen minutes is all it takes for the magic to happen.
- Swirl in the cream:
- Turn the heat low and stir in the cream and cheese until the liquid becomes pale and glossy. Avoid boiling at this stage to keep the dairy perfectly smooth.
- Garnish and serve:
- Top each bowl with a handful of green onions and a squeeze of lime for a fresh finish. Add crushed chips for a crunch that contrasts with the creamy base.
Save 
Save My youngest daughter used to pick out the black beans until I told her they were magic power nuggets. Now she asks for double beans and makes sure every bite has a piece of melted cheese attached.
Perfecting the Texture
Getting the right consistency depends on how long you let the vegetables soften before adding the liquid. I like to let the peppers get quite tender so they almost melt into the broth. If you prefer a thicker soup you can smash a few of the beans against the side of the pot.
Choosing Your Toppings
The toppings are where you can really make this bowl your own. I once served this at a party with a massive DIY station featuring everything from pickled jalapeños to crushed corn chips. Everyone had a different favorite but the sour cream was the first thing to disappear.
Storing Your Leftovers
This soup actually tastes even better the next day after the spices have had time to fully bloom. Store it in an airtight container and reheat it very gently on the stove over low heat. It holds up well for several days if you keep it chilled.
- Avoid high heat when reheating to prevent the cheese from separating.
- Add a splash of extra broth if the soup thickened too much in the fridge.
- Wait to add the fresh cilantro until you are ready to eat.
Save 
Save I hope this creamy bowl of comfort brings as much warmth to your table as it does to mine. Enjoy every spoonful and do not forget the extra chips.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, simply omit the ground beef and use plant-based meat alternative or extra black beans. The result is just as hearty and flavorful.
- → How spicy is this soup?
It has mild to medium heat from the chili powder and taco seasoning. Adjust spice level by adding diced jalapeños or using hot chili powder.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What toppings work best?
Popular options include sour cream, fresh cilantro, crushed tortilla chips, lime wedges, sliced avocado, and extra shredded cheese.
- → Can I use milk instead of heavy cream?
Heavy cream provides the richest texture, but half-and-half works. Milk may make the soup thinner.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.