Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 packet (1 ounce) taco seasoning
- 1 jalapeño, sliced (optional for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped for garnish
If you’re looking to make some substitutions, you can easily swap the ground meat for a plant-based alternative or use coconut milk instead of heavy cream for a dairy-free option. Mama Lou always said, “A good cook knows how to adjust,” and these words have guided me in making recipes adaptable to any dietary preference.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, approximately 3 minutes.
- Stir in the diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a gentle simmer.
- Mix in the heavy cream and taco seasoning, stirring well to combine. If using, add the sliced jalapeño for an extra kick.
- Allow the soup to simmer on low heat for about 15 minutes, allowing the flavors to meld together. Taste and season with salt and pepper as necessary.
- Before serving, sprinkle with shredded cheddar cheese and fresh cilantro for a burst of color and flavor.
One of my favorite memories is watching Mama Lou taste her soups with such intention, a small smile tugging at her lips as she adjusted the seasoning with a knowing nod. Remember, the beauty of cooking lies in these small moments of adjustment and personalization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
