Ingredients:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (optional for heat)
- 1 (8 oz) can tomato sauce
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 tsp chili powder (optional, for extra heat)
- 1 tsp cumin
- Salt and pepper, to taste
- 2 cups beef or chicken broth
Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions:
1. Cook the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
- Drain excess fat.
- Add chopped onion and garlic; sauté for 2–3 minutes until softened.
2. Add the Veggies & Beans:
- Stir in black beans, kidney beans, corn, diced tomatoes, diced tomatoes with chilies, and tomato sauce.
3. Season the Soup:
- Add taco seasoning, chili powder, cumin, salt, and pepper.
- Pour in the broth and stir everything together.
4. Simmer:
- Bring soup to a boil, then reduce heat to low.
- Cover and simmer for 20–25 minutes to allow flavors to meld.
5. Serve:
- Ladle soup into bowls and top with optional toppings like shredded cheese, sour cream, avocado, or tortilla chips.
Tips:
- For a quicker version, use pre-cooked canned beans.
- Freeze leftovers in individual portions for an easy weeknight meal.
- Add a squeeze of lime or fresh cilantro before serving for extra freshness.
