Description
A heart-warming, nourishing one-pot meal that brings the bold flavors of a taco into a comforting, spoonable soup. This protein-packed dish combines lean ground beef, fiber-rich kidney and black beans, sweet corn, and a vibrant blend of spices in a savory tomato broth. Perfect for a quick, satisfying weeknight dinner, this recipe is designed to be deeply restorative and simple to prepare, making it a reliable staple for any home cook looking for a healthy, crowd-pleasing option without the hassle of long prep times.
Ingredients
1 pound lean ground beef or ground turkey
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
28 ounce can crushed tomatoes, undrained
4 ounce can diced green chiles
15 ounce can kidney beans, rinsed and drained
15 ounce can black beans, rinsed and drained
17 ounce can corn, drained
2 cups low-sodium beef broth
Instructions
Warm a large soup pot over medium heat.
Add the ground beef or turkey to the pot and cook until browned, breaking it up with a spoon.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper.
Pour in the crushed tomatoes, green chiles, kidney beans, black beans, corn, and beef broth.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
Serve hot, optionally garnished with fresh cilantro, avocado, or shredded cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months. Feel free to substitute the beans with pinto or white beans depending on your pantry availability.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 65mg