Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 3 medium russet potatoes, peeled and diced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 4 oz cream cheese, softened and cut into cubes
- 1 tablespoon chili powder
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess grease, then add the chopped onion and cook until softened, about 5 minutes. Stir in the chili powder.
- Step 2: Add the beef broth, diced tomatoes, and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Step 3: Once the potatoes are tender, stir in the rinsed and drained black beans.
- Step 4: Reduce the heat to the lowest setting and add the softened cubes of cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy texture throughout the soup.
- Step 5: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with desired toppings (such as shredded cheese or green onions).
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days; note that the potatoes will continue to absorb liquid overnight, making it naturally thicker.
- Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of extra beef broth or water if the texture has become too dense.
- Elevate the "cowboy" feel by serving the soup with a dollop of sour cream or a side of crispy, buttered cornbread for dipping.
- For the absolute smoothest finish, ensure the cream cheese is fully at room temperature before cubing and adding it to the low-heat soup base; this prevents clumping and guarantees rapid incorporation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American