Ingredients
Scale
- 1 lb ground beef (or chicken, turkey, or your choice of protein)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies (optional)
- 1 packet taco seasoning (or homemade seasoning blend)
- 4 cups chicken or vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream, shredded cheese, and tortilla strips for toppings
Instructions
- Brown the Meat: Cook ground beef (or your choice of protein) in a large pot over medium heat until browned, breaking it apart as it cooks.
- Sauté Onion & Garlic: Add diced onion and minced garlic, cooking until the onion softens (3-4 minutes).
- Add Ingredients: Stir in beans, corn, diced tomatoes, green chilies (optional), taco seasoning, cumin, chili powder, and broth. Season with salt and pepper.
- Simmer: Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Serve: Ladle soup into bowls and top with sour cream, shredded cheese, and tortilla strips.
Notes
- Feel free to customize the soup by adding extra vegetables like bell peppers, zucchini, or spinach.
- For a spicier kick, you can add jalapeños or a dash of hot sauce.
- This soup can be stored in the fridge for up to 3 days or frozen for later use.
- For a vegetarian option, omit the meat and add additional beans and vegetables.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 6
- Calories: 300-350 kcal
- Sugar: 5-7g
- Sodium: 600-800mg
- Fat: 12-15g
- Carbohydrates: 30-35g
- Fiber: 8-10g
- Protein: 25-30g