Hearty Tex-Mex soup with seasoned beef, beans, corn, and bold spices. Ready in 45 minutes for family dinners.
# Needed ingredients:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) corn kernels, drained
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 can (10 ounces) diced tomatoes with green chilies
10 - 4 cups chicken broth
→ Spices and Seasonings
11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon 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 as it cooks. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic to the pot. Sauté for 3 to 4 minutes until vegetables are softened and fragrant.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices and release their aromatics.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine all ingredients thoroughly.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally to ensure even cooking and flavor distribution.
06 - Taste the soup and adjust seasoning with additional salt, pepper, or spices as needed to achieve desired flavor balance.
07 - Ladle soup into bowls and serve hot. Garnish with desired toppings such as cheese, sour cream, jalapeños, cilantro, green onions, tortilla chips, and lime wedges.
