A quick, flavorful Tex-Mex soup with ground meat, beans, corn, and fresh vegetables, perfect for weeknights.
# What You'll Need:
→ 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
→ Canned Goods
05 - 15 ounce can corn kernels, drained
06 - 15 ounce can black beans, drained and rinsed
07 - 15 ounce can diced tomatoes with juices
→ Pantry and Seasonings
08 - 2 cups low-sodium beef or chicken broth
09 - 1 packet 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
# Method:
01 - In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up 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.
