Preparation:
Begin by prepping all your ingredients: finely chop the red onion, mince the garlic, and dice the green bell pepper after removing the seeds and veins.
Cooking the Base:
Heat the olive oil and unsalted butter in a large pot over medium-high heat. Add the diced bell pepper and cook for about 3 minutes until slightly softened. Add the chopped red onion and minced garlic, cooking for another 2 minutes until fragrant.
Cooking the Beef:
Add the ground beef to the pot, breaking it up into small pieces as it cooks. Cook for about 3 minutes until it begins to brown. Stir in the spices (salt, black pepper, cumin, coriander, smoked paprika, and oregano), along with the chopped jalapeños and their brine. Cook for 1 minute to let the flavors meld.
Building the Soup:
Pour in the beef or chicken broth and bring to a boil. Add the crushed tomatoes, kidney beans, and corn kernels, bringing the mixture back to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about 5 minutes.
Final Touches:
While the soup simmers, chop the cilantro and grate the cheddar cheese. When the soup is ready, stir in the chipotle sauce, cream, cream cheese, and grated cheddar. Stir until everything is fully incorporated and smooth. Simmer for an additional 5 minutes to let the flavors combine. Adjust the salt if needed.
Serving:
Finish the soup with freshly ground black pepper and a sprinkle of chopped cilantro. Serve hot with your favorite toppings, such as chopped cilantro, chopped scallions, and a dollop of sour cream or Greek yogurt. Enjoy this hearty and flavorful soup!