Step-by-Step Instructions:
1. Cook the Protein:
In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess grease and transfer the cooked meat to your slow cooker or soup pot.
2. Sauté the Vegetables:
In the same skillet, sauté the chopped onion, diced bell pepper, and minced garlic until softened. Add these to the slow cooker or pot with the meat.
3. Add the Beans and Spices:
Stir in the black beans, pinto beans, cumin, chili powder, smoked paprika, and cayenne. Pour in the chicken broth and enchilada sauce, stirring everything to combine.
4. Simmer the Soup:
Cover and cook the soup on low for 4-6 hours (or simmer on the stovetop for 30-40 minutes). This allows the flavors to meld beautifully.
5. Make It Cheesy:
About 20 minutes before serving, stir in the heavy cream and shredded cheese. Allow the cheese to melt fully, creating a creamy, velvety texture.
6. Serve and Garnish:
Ladle the soup into bowls and top with your favorite garnishes like sour cream, avocado, cilantro, or crispy tortilla strips. Serve hot and enjoy!
Tips for Success:
- Adjust the Spice Level: Add more chili powder or cayenne if you prefer a spicier kick.
- Make It Vegetarian: Swap the meat for extra beans or diced tofu and use vegetable broth instead of chicken or beef broth.
- Meal Prep Friendly: This soup reheats beautifully, making it an excellent option for lunches or quick dinners during the week.
- Don’t Skimp on Cheese: The cheese is what makes this soup extra comforting, so go for a high-quality blend that melts well.
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