Nacho Soup

Ingredients

• 1 lb ground beef
• 1 cup yellow onion, chopped
• 1 cup green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeno, seeds removed and diced
• 1 15-oz can corn, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can petite diced tomatoes, drained
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 1/2 cups chicken stock
• 1 cup heavy cream
• 4 tablespoons all-purpose flour
• 8 oz cheddar cheese, shredded

Steps

1. Heat a large stock pot over medium heat. Add the ground beef and cook until browned. Drain the fat and set the ground beef aside.
2. In the same pot, saute onion, green bell pepper, jalapeno, and garlic over medium heat until softened, about 5-7 minutes.
3. Add the ground beef back to the pot. Stir in corn, black beans, diced tomatoes, chili powder, salt, black pepper, and chicken stock.
4. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes.
5. In a small bowl, whisk together heavy cream and flour until smooth. Stir into the soup and cook for 10-15 minutes, stirring occasionally, until thickened.
6. Stir in shredded cheddar cheese until melted and combined.
7. Enjoy with tortilla chips.