Description
A hearty, cheesy one-pot Tex-Mex soup loaded with ground beef, macaroni, beans, corn, tomatoes, and melty cheddar. Perfect for busy weeknights or feeding a crowd, this comforting soup is packed with bold flavors and customizable for any diet.
Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 (14 oz) can diced tomatoes (fire-roasted optional)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 4 cups beef broth (low-sodium preferred)
- 1 cup dry elbow macaroni
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Optional toppings: sliced jalapeños, chopped cilantro, sour cream, tortilla strips, extra shredded cheese
Instructions
- Dice onion and green bell pepper. Mince garlic. Shred cheese if using block. Drain and rinse beans and corn.
- Heat a large soup pot or Dutch oven over medium-high. Add ground beef and break it up as it cooks. Once no longer pink, spoon off excess fat if needed.
- Add onion and bell pepper; cook until softened, about 3-4 minutes. Add garlic and sauté 1 minute until fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat beef and veggies. Cook 1-2 minutes to toast spices.
- Pour in beef broth, diced tomatoes (with juices), drained beans, and corn. Stir together and bring to a gentle boil over medium-high heat.
- Stir in dry macaroni. Reduce heat to medium and cook uncovered until pasta is just tender, about 8-10 minutes, stirring occasionally.
- Reduce heat to low. Stir in cream cheese until fully melted and incorporated. Add shredded cheddar a handful at a time, stirring constantly until soup is creamy and smooth.
- Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder if desired.
- Ladle soup into bowls and top with optional toppings such as extra cheese, cilantro, tortilla strips, or sour cream. Serve hot.
Notes
For vegetarian, use plant-based ground meat and vegetable broth. For gluten-free, use gluten-free pasta. Brown the beef well for extra flavor, and add cheese slowly over low heat to prevent graininess. If soup thickens after storage, add extra broth when reheating. Customize with your favorite toppings and swap veggies or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 420
- Sugar: 7
- Sodium: 950
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 5
- Protein: 22
Keywords: cowboy soup, Tex-Mex soup, cheesy soup, ground beef soup, one pot dinner, macaroni soup, comfort food, easy soup, weeknight dinner