Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (or ground turkey/chicken)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 teaspoon (5 ml) chili powder (adjust to taste)
  • 1/2 teaspoon (2.5 ml) cumin
  • 1/4 teaspoon (1.25 ml) smoked paprika
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 (15 ounce/425g) can whole kernel corn, drained
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (e.g., Rotel), undrained
  • 4 cups (950 ml) beef broth (or chicken broth)
  • Salt and pepper to taste
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  • Chopped cilantro (optional)
  • Avocado (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the pot. Cook until softened, about 3-5 minutes.
  3. Stir in taco seasoning, chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes and green chilies, and beef broth to the pot.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavours to meld.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with your favourite toppings.