Ingredients
Scale
- 1 lb ground beef (or turkey, chicken, or plant-based crumbles)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional for extra heat)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 2 cups beef or chicken broth (or vegetable broth)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, lime wedges
Instructions
- Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 6–8 minutes. Break it up with a wooden spoon as it cooks.
- Sauté Aromatics: Add the diced onion and cook until soft, about 4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
- Season: Sprinkle in taco seasoning, cumin, and chili powder. Stir well to coat the meat and onions.
- Add the Good Stuff: Pour in the black beans, kidney beans, corn, diced tomatoes, Rotel, and broth. Stir to combine everything.
- Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
- Taste and Adjust: Season with salt and pepper to your liking. If you like it spicier, add hot sauce or extra chili powder.
- Serve: Ladle into bowls and pile on your favorite toppings.
Notes
- Meat Swaps: Use ground turkey, chicken, pork, or even lentils.
- Bean Options: Pinto or garbanzo beans work great too.
- Extra Veggies: Add bell peppers, zucchini, or spinach.
- Creamy Version: Stir in a half cup of cream cheese or heavy cream before serving.
- Slow Cooker: Brown the meat first, then toss everything in the slow cooker on low for 6 hours.