Ingredients
Scale
- 1 pound ground beef
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef or vegetable broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Sour cream
- Tortilla chips for serving
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in taco seasoning, salt, and pepper.
- Add beans, corn, diced tomatoes, and broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot topped with shredded cheese, cilantro, and a dollop of sour cream, with tortilla chips on the side.
Notes
- For a spicier version, add chopped jalapenos or hot sauce.
- This soup keeps well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg