Creamy Cowboy Soup Directions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add onion and garlic, cooking until onion becomes translucent and garlic is fragrant.
- Stir in black beans, kidney beans, corn, diced tomatoes, and Rotel tomatoes. Mix well.
- Pour in beef broth, then add chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Lower the heat and simmer for about 20 minutes to blend flavors.
- Stir in heavy cream, allowing it to warm for 5 minutes.
- Add shredded cheddar cheese, stirring until melted and the soup becomes creamy.
WW Points Calculation:
- Ground beef (99% lean, 1 lb): 0 points
- Olive oil (1 tbsp): 4 points
- Black beans (15 oz can): 0 points
- Kidney beans (15 oz can): 0 points
- Corn (15 oz can): 0 points
- Diced tomatoes (14.5 oz can): 0 points
- Rotel tomatoes with green chilies (10 oz can): 0 points
- Beef broth (4 cups): 0 points
- Heavy cream (1 cup): 24 points
- Shredded cheddar cheese (1 cup): 20 points
Total Points: 48
- Servings: 8
- Per Serving: 6 points
Nutrition Information (approximate per serving):
- Calories: 310
- Fat: 16g
- Protein: 20g
- Carbohydrates: 20g
- Sugar: 4g
- Sodium: 680mg
I'm waiting for your comments! Enjoy!
