Nacho Soup

Fall is in full effect, and that means it's Soup Season! This is a soup I tried for the first time, and I am completely in love. At first I was afraid it would be too similar to chili, but it is distinct enough to be completely different, and definitely a hearty soup. I first spotted this recipe over here. It is creamy, and spicy, and full of flavour. There are also enough veggies to make it feel like it might not be completely terrible for you (it probably still is). We ate it with some fresh sourdough, but it was also great with smoked Gouda Triscuits, or no crackers at all.

To make it, you will need:

• 1 lb ground beef
• 1 yellow onion, chopped
• 1/2 green bell pepper, chopped
• 3 jalapeno peppers, seeded and diced
• 1 can of corn, drained
• 1 can black beans, drained
• 1/2 can of diced tomatoes, drained
• 1 1/2 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 3 1/2 cups beef broth
• 1 1/2 cups shredded cheddar
• 1 cup cream
• 4 tbs flour
• green onions for topping

1. Cook & drain the beef.
2. Combine beef, veggies, beans, spices, and broth in a large saucepan over medium heat. Stir to combine. Bring to a boil, reduce heat, and simmer covered until beans are cooked (about 2.5 hours).
3. Stir in the cheese,
4. Whisk together flour and cream (make sure there are no lumps).
5. Add cream mixture to the pan, stir to combine. Cover and simmer at medium low for 30 minutes. Enjoy!