Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) lean ground beef (90% lean or higher recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/280g) can diced tomatoes and green chilies (like Rotel)
  • 1 packet (1 ounce/30g) taco seasoning (reduced sodium recommended)
  • 4 cups (950ml) reduced-sodium beef broth
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • Salt and black pepper to taste

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 any excess grease.
  2. Add chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add diced tomatoes, kidney beans, black beans, corn, diced tomatoes and green chilies, taco seasoning, beef broth, cumin, and chili powder to the pot. Season with salt and pepper to taste.
  4. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.
  5. Ladle the soup into bowls and garnish with your favorite toppings (Greek yogurt, cheese, cilantro, avocado, lime wedges).