Ingredients
- 1 lb 450 g lean ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 15 oz / 425 g can black beans, drained and rinsed
- 1 15 oz / 425 g can corn, drained
- 1 15 oz / 425 g can diced tomatoes
- 2 cups 480 ml beef broth
- 1 tablespoon tomato paste optional, for richness
- 1 packet taco seasoning or 2 tablespoons homemade mix
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
- Optional toppings: tortilla chips shredded cheese, sour cream, lime wedges
Instructions
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add the veggies: Stir in the onion, garlic, and both bell peppers. Cook for 4–5 minutes, until softened.
- Season: Add the taco seasoning and smoked paprika, stirring for about 30 seconds to release the flavor.
- Build the soup: Add diced tomatoes, tomato paste, black beans, corn, and beef broth. Stir well and bring to a gentle boil.
- Simmer: Lower the heat and simmer uncovered for about 20 minutes, stirring occasionally.
- Finish: Taste and adjust with salt and pepper. Serve warm, topped with parsley (or cilantro), crushed tortilla chips, cheese, or sour cream.
Notes
- For a thicker soup, mash a few beans with the back of a spoon or let it simmer longer.
- If it thickens up after cooling, add a splash of broth or water when reheating.
- Make it mild or spicy, just adjust your taco seasoning to taste!
- Freezer-friendly for up to 3 months, perfect for meal prep.