Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef, (can use ground turkey or chicken)
  • 1 yellow onion (diced)
  • 1 red bell pepper, (seeds removed and diced)
  • 1 jalapeño, (seeds removed and minced)
  • 4 cloves garlic, (minced)
  • 28 ounces fire roasted diced tomatoes
  • 15 ounce can black beans, (rinsed and drained)
  • 15 ounce can pinto beans, (rinsed and drained)
  • 2 cups beef broth
  • 1 cup frozen corn
  • 4 ounce can mild green chiles
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional toppings: shredded cheese, (cilantro, jalapeño slices, sour cream, avocado, tortilla chips)

Instruction

  • In a large soup pot, brown the beef over medium-high heat, breaking up with a wooden spoon as it cooks.
  • Add the onion, red pepper, and jalapeño and cook for 4 minutes, stirring occasionally, or until vegetables are softened. Add the garlic and cook for 1 minute.
  • Add the tomatoes, beans, beef broth, corn, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer on low for 20 minutes, stirring occasionally.
  • Taste and season with additional salt and pepper, If necessary. Ladle the soup into bowls and top with desired toppings. Enjoy!