A robust Tex-Mex style soup featuring seasoned ground beef, black beans, corn, and diced tomatoes. Ideal for any occasion.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can corn kernels, drained
08 - 1 (14.5 oz) can diced tomatoes
09 - 1 (10 oz) can diced tomatoes with green chilies
10 - 4 cups chicken broth
→ Spices & Seasonings
11 - 2 tbsp taco seasoning
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp chili powder
15 - Salt and black pepper, to taste
→ Optional Toppings
16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced jalapeños
19 - Chopped cilantro
20 - Sliced green onions
21 - Crushed tortilla chips or strips
22 - Lime wedges
# How To Make It:
01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3–4 minutes until vegetables are softened.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Ladle into bowls and serve hot with your favorite toppings.
