- Yield: 6 to 8 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 30 Minutes
- Total Time: 45 Minutes
- 1 pound lean ground beef
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced red or yellow bell pepper
- 1 (15-ounce) can tomato sauce
- ¼ cup Favorite Homemade Salsa or salsa of your choice
- 2 (15-ounce) cans diced tomatoes, with juice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (4.5-ounce) can green chiles
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 tablespoons taco seasoning, plus more to taste
- Salt and black pepper
- Chopped fresh cilantro, sour cream, shredded cheese, sliced avocado, and tortilla strips
How to Make It
- In a large stockpot or Dutch oven, brown the ground beef over medium heat. Drain any extra grease from the pot. Stir in the onion and bell peppers and cook for about 3 minutes, or until the onion is tender.
- Add the tomato sauce, salsa, diced tomatoes with their juice, black beans, kidney beans, corn, green chiles, cilantro, taco seasoning, ¼ cup water, and salt and black pepper to taste. Stir until combined. Cover the pot with a lid and simmer, stirring occasionally, for 20 to 30 minutes. This only gets better with time, so if you can, let it simmer longer. You can add up to ¼ cup more water if it starts getting too thick. Taste and add more taco seasoning, salt, or pepper as needed.
- Ladle the soup into bowls and add your favorite toppings. Mine are fresh cilantro, sour cream, and shredded cheese.