In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant.
Stir in the black beans, kidney beans, corn, diced tomatoes, and Rotel tomatoes. Mix well.
Pour in the beef broth and add the chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
Stir in the heavy cream and let it heat through, about 5 minutes.
Add the shredded cheddar cheese and stir until melted and the soup is creamy.
Serve hot, garnished with additional cheese or a sprinkle of fresh cilantro if desired.
Variations & Tips
For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper. You can substitute ground turkey or chicken for the beef for a lighter version. For a vegetarian option, omit the meat and use vegetable broth instead of beef broth. If you prefer a thicker soup, mash some of the beans before adding them to the pot. Feel free to experiment with different types of beans or add diced bell peppers for extra color and flavor.
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