Ingredients:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (14 oz) crushed tomatoes
- 1 can (4 oz) diced green chilies
- 2 cups beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, sliced green onions, chopped cilantro
Instructions:
- In a large pot or Dutch oven, cook the ground beef or turkey over medium-high heat until browned. Drain excess fat if necessary.
- Add diced onions, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are softened.
- Stir in the diced tomatoes with green chilies, crushed tomatoes, and diced green chilies. Mix well.
- Add the broth, chili powder, cumin, paprika, dried oregano, salt, and pepper. Stir to combine all the ingredients.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes to allow the flavors to meld.
- Just before serving, stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with your choice of toppings like sour cream, sliced green onions, or chopped cilantro.