Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 large sweet onion, diced to ½”
- 2 bell peppers, diced to ½”
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1 portion homemade taco seasoning
- 1 28-oz can diced or crushed tomatoes, fire roasted if available
- 2 c beef broth
- 1 14-oz can black beans, drained and rinsed
- 2 c frozen corn
- 2 tablespoon chopped cilantro
Instructions
- Make the taco seasoning. Combine all taco seasoning ingredients in a lidded jar, then shake until combined.
- Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes.
- Add the onion and bell pepper to the beef and saute until soft, stirring occasionally, 6-7 minutes.
- Add the garlic, jalapeno, and taco seasoning. Cook, stirring continuously, until the spices are worked into the beef and vegetables and are very fragrant, about a minute.
- Add the pureed tomatoes, beef broth, black beans, and corn. Increase heat to high and bring to a simmer. Reduce to medium low and simmer 10 minutes.
- Taste for seasoning and adjust with salt and pepper if needed. Stir in fresh cilantro. Ladle into bowls and serve with desired toppings. Serve immediately.
Notes
- Drain excess fat from ground beef if desired.
- For a spicier soup, leave jalapeno seeds in.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg