Creamy Cowboy Soup

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 heat to low and simmer for about 20 minutes, allowing the flavors to meld.
Stir in the cream and heat through, about 5 minutes.
Add the shredded cheddar cheese and stir until melted and the soup is creamy.
Serve hot, garnished with extra cheese or a sprinkling of fresh cilantro, if desired.
Variations and Tips
For a spicier flavor, add a chopped jalapeño or a pinch of cayenne pepper. You can substitute ground turkey or chicken for the ground 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.