Ingredients:

  • 1 Tablespoon Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 1 pound Lean Ground Beef (or Plant-Based Ground Alternative)
  • 1 (1.25 oz) packet Taco Seasoning Mix
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (10 oz) can Rotel (Diced Tomatoes & Green Chilies), undrained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Sweet Corn, drained
  • 4 cups Low-Sodium Chicken or Vegetable Broth
  • 1/2 cup Water

Instructions:

  1. Heat oil in a large Dutch oven or stockpot over medium-high heat. Add onions and bell pepper; cook until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add ground beef to the pot. Break it up with a spoon and cook until fully browned. Drain off any excess fat.
  3. Sprinkle the taco seasoning, cumin, oregano, and cayenne (if using) directly over the browned meat mixture. Stir well and cook for 1–2 minutes until the spices are fragrant.
  4. Pour in the diced tomatoes (with juice), Rotel (with juice), and the broth. Stir everything to combine. Bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low, cover loosely, and simmer for at least 20 minutes to allow the flavours to meld.
  6. Stir in the rinsed beans and the drained corn. Continue to simmer, uncovered, for another 10 minutes until the soup is heated through and slightly thickened.
  7. Taste for seasoning. Add salt or pepper as needed. If the soup is too thick, add a splash more broth or water.
  8. Ladle into bowls and serve hot with desired toppings like sour cream, cheese, or crushed tortilla chips.