Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 packet taco seasoning
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups beef broth
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn

Instructions:

  1. Heat the olive oil in a Dutch oven over medium high heat.
  2. Add the ground beef and diced onion. Cook and stir frequently for 6–8 minutes until the beef is browned and onions are translucent.
  3. Drain any excess fat from the pot. Note: This keeps the soup from having an oily layer on top.
  4. Stir in the minced garlic and taco seasoning. Toast the mixture for 1 minute until it smells fragrant.
  5. Pour in the crushed tomatoes, beef broth, and green chilies. Stir well, scraping the bottom of the pot to release the browned bits.
  6. Add the black beans, pinto beans, and frozen corn.
  7. Bring the soup to a rolling boil, then immediately reduce the heat to low.
  8. Simmer uncovered for 15 minutes until the liquid reduces and the soup looks thick and hearty.
  9. Remove from heat and stir in a squeeze of fresh lime if you like a brighter finish.