Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450 g) ground beef (80/20) or ground turkey
  • 1 medium yellow onion, diced (about 150 g)
  • 1 medium green bell pepper, diced (optional) (about 120–150 g)
  • 2 garlic cloves, minced (about 6 g)
  • 2 tablespoons (14–16 g) taco seasoning (or 1 packet ≈ 28 g)
  • 1 (14.5 oz / 411 g) can diced tomatoes, undrained (or 1 1/2 cups / 360 ml diced fresh tomatoes)
  • 1 (8 oz / 226 g) can tomato sauce OR 1 cup (240 ml) crushed tomatoes
  • 2 cups (480 ml) low-sodium beef or chicken broth (use vegetable broth for vegetarian version)
  • 1 (15 oz / 425 g) can black beans, drained and rinsed (about 240–260 g drained)
  • 1 (15 oz / 425 g) can whole kernel corn, drained (or 1 1/2 cups / 225 g fresh/frozen)
  • 1 tablespoon (15 ml) fresh lime juice (about 1/2 lime)
  • Salt and freshly ground black pepper, to taste (start with 1/2 teaspoon / 3 g salt)
  • 2 tablespoons (8–10 g) fresh cilantro, chopped (optional, for finishing)
  • Toppings (optional): 1 cup (113 g) shredded sharp cheddar cheese
  • Toppings (optional): 1/2 cup (120 g) sour cream or plain Greek yogurt
  • Toppings (optional): 1 ripe avocado, sliced or diced
  • Toppings (optional): 1 lime, cut into wedges
  • Toppings (optional): Tortilla chips or strips
  • Toppings (optional): Optional hot sauce or pickled jalapeños
  • Note: Homemade taco seasoning (approx. 2 tbsp): 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4–1/2 tsp cayenne, 1 tsp kosher salt, 1/2 tsp black pepper.

Instructions:

  1. Prep: Dice the onion and bell pepper, mince the garlic, drain and rinse the beans and corn, and open cans.
  2. Brown the meat: Heat olive oil over medium-high heat in a large skillet or Dutch oven. Add ground beef or turkey and break up with a spoon; cook until browned and no pink remains, about 4–5 minutes. Drain excess fat if desired.
  3. Sauté aromatics and season: Add diced onion and bell pepper to the browned meat and cook 2–3 minutes until softened. Add minced garlic and taco seasoning; stir and cook 30–45 seconds until fragrant.
  4. Add liquids and canned goods: Pour in diced tomatoes with their juices, tomato sauce (or crushed tomatoes), and broth. Stir to combine, then add drained black beans and corn. Bring the mixture to a simmer over medium heat.
  5. Simmer briefly and finish: Simmer gently 6–8 minutes to warm through and let flavors meld (longer if you prefer thicker soup). Stir in fresh lime juice and chopped cilantro, then taste and adjust salt and pepper.
  6. Serve: Ladle into bowls and offer toppings such as shredded cheddar, sour cream or Greek yogurt, avocado, lime wedges, tortilla chips, and hot sauce as desired.