Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), can substitute ground turkey, chicken, or plant-based protein
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can whole kernel corn, drained (or frozen corn, 1 cup/150g)
  • 4 cups beef broth (950 ml)
  • 1 teaspoon cumin (5ml)
  • 1/2 teaspoon chili powder (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • Salt and pepper to taste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Avocado, diced (optional)
  • Chopped cilantro (optional)
  • Tortilla chips, crushed (optional)
  • Lime wedges (optional)
  • Diced red onion (optional)
  • Jalapeños, sliced (optional)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add diced onion and minced garlic to the pot. Sauté until softened, about 5 minutes.
  3. Stir in taco seasoning, cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add diced tomatoes, tomato sauce, black beans, kidney beans, corn, and beef broth to the pot. Season with salt and pepper to taste.
  5. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes for the flavors to meld.
  6. Taste the soup and adjust seasonings as needed (more salt, pepper, spice, etc.).
  7. Ladle the soup into bowls and top with your favorite toppings. Serve immediately.