Ingredients
Scale
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning (or 1 packet)
- 1 can (28 oz) crushed or diced tomatoes (fire-roasted if possible)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney or pinto beans, rinsed and drained
- 1 can (15 oz) corn, drained (or 1.5 cups frozen)
- 1 can (4 oz) diced green chiles
- 2–3 cups beef or chicken broth
- Salt and pepper, to taste
- Toppings (optional): shredded cheddar or pepper jack, sour cream or Greek yogurt, avocado, cilantro, lime wedges, diced red or green onion, jalapeño slices, crushed tortilla chips or Fritos.
Variations:
- Creamy: 4 oz cream cheese (softened) + 1/2 cup heavy cream
- Keto: omit beans and corn; add 1 diced bell pepper; extra green chiles
- Vegan: 2 cans lentils (rinsed) or 12–16 oz plant-based crumbles; vegetable broth
- Chicken: 3 cups cooked shredded chicken; chicken broth
Instructions
- Brown: In a large pot over medium-high heat, cook beef and onion until browned, 6–8 minutes. Drain if needed.
- Bloom spices: Add garlic and taco seasoning. Cook 1 minute, stirring.
- Simmer: Add tomatoes, beans, corn, green chiles, and 2 cups broth. Stir. Bring to a boil, then simmer 15–20 minutes. Add more broth for desired thickness.
- Season and serve: Salt and pepper to taste. Ladle into bowls and add toppings.
Variations:
- Creamy: Lower heat. Stir in cream cheese until melted; add cream. Heat gently.
- Keto: Skip beans/corn; add bell pepper with onion.
- Vegan: Swap beef for lentils/plant crumbles; use vegetable broth.
- Chicken: Stir in shredded chicken for last 5 minutes.
Notes
- Flavor boost: Use fire-roasted tomatoes and bloom spices in fat.
- Heat control: Add jalapeños or chipotle for spicy; choose mild chiles for gentle heat.
- Thicken: Simmer uncovered or mash some beans.
- Slow cooker: Brown first; cook on Low 4–6 hours.
- Instant Pot: Sauté, then pressure cook High 5 minutes; natural release 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main
- Method: One-Pot, Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 380 Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 24 g
- Cholesterol: 55 mg