Description
A quick, 5-ingredient comfort food soup featuring tender potatoes, savory ground beef, and a rich, creamy broth infused with bold Mexican spices. Perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450g) 80/20 lean ground beef
- 1 medium yellow onion, diced
- 2 large russet potatoes, peeled and cubed
- 4 cups (950ml) low-sodium chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 cup (120ml) heavy cream or half-and-half
- 4 oz (115g) cream cheese, softened
- 1 cup (100g) shredded Mexican blend cheese
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, sliced jalapeños, avocado chunks, lime wedges
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains (about 5 minutes). Drain excess grease if desired, leaving a little for flavor.
- Add the diced onions to the pot with the beef. Sauté until translucent and soft (about 3 minutes). Stir in the chili powder, cumin, garlic powder, and oregano, cooking for 1 minute until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Stir well to scrape up any browned bits from the bottom of the pot.
- Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, or until potatoes are fork-tender.
- Remove the pot from heat. Stir in the softened cream cheese until completely melted and incorporated.
- Stir in the heavy cream and shredded cheese. Let sit for a minute to melt. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve with optional toppings like fresh cilantro, avocado, or extra cheese.
Notes
For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream. Ensure dairy is added off the heat to prevent separation. This soup freezes well but may thicken in the fridge; add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
Keywords: Mexican soup, ground beef soup, potato soup, creamy soup, easy dinner, 5-ingredient recipe, comfort food, weeknight dinner, gluten-free soup