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:

  1. In a large pot or Dutch oven, cook the ground beef or turkey over medium-high heat until browned. Drain excess fat if necessary.
  2. Add diced onions, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are softened.
  3. Stir in the diced tomatoes with green chilies, crushed tomatoes, and diced green chilies. Mix well.
  4. Add the broth, chili powder, cumin, paprika, dried oregano, salt, and pepper. Stir to combine all the ingredients.
  5. 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.
  6. Just before serving, stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
  7. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with your choice of toppings like sour cream, sliced green onions, or chopped cilantro.