A flavorful Tex-Mex soup with beef, beans, corn, and spices, ideal for a cozy weeknight dinner.
# Components:
→ Proteins
01 - 1 pound ground beef or ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) corn kernels, drained
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 can (15 ounces) diced tomatoes with juices
→ Pantry and Seasonings
08 - 2 cups low-sodium beef or chicken broth
09 - 1 packet (1 ounce) taco seasoning or 2 tablespoons homemade taco seasoning
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper to taste
→ Toppings
12 - Shredded cheddar cheese
13 - Sour cream or Greek yogurt
14 - Sliced jalapeños
15 - Chopped cilantro
16 - Tortilla chips or strips
17 - Lime wedges
# Directions:
01 - In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon until no longer pink. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Stir in the taco seasoning and cumin; cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juices, corn, black beans, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with your choice of toppings. Serve hot with tortilla chips on the side.
