Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15.5 oz) black beans, drained and rinsed
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (28 oz) diced tomatoes, with juice
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) green chilies, diced
- 2 cups beef broth
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro, avocado slices, tortilla chips
Instructions
- Prepare the Soup Base: In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Sauté Vegetables: Add the chopped onion, bell pepper, and garlic. Cook until they soften, about 5 minutes.
- Add Seasoning and Mix: Incorporate the taco seasoning thoroughly with the beef and vegetables.
- Combine Remaining Ingredients: Mix in the beans, corn, tomatoes, enchilada sauce, green chilies, and beef broth.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Adjust Seasonings and Serve: Season with salt and pepper. Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes