Ingredients
Scale
- 1 pound ground beef (or substitute with ground turkey or plant-based crumbles)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, avocado slices, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. This brings out the sweetness, just like Mama Lou always said, “Onions are the soul of a good soup.”
- Add the minced garlic and cook for another 30 seconds, until fragrant. The kitchen will start to smell like a cozy Mexican cantina—one of my favorite parts!
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook for 7-8 minutes or until browned and no longer pink. Drain excess fat if needed. When Ouma and I helped Mama Lou with this step, we always competed to see who could crumble the meat more finely.
- Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir well to coat the meat and onion mixture evenly with the spices. This is where the magic happens—those spices are the heart of the soup’s flavor.
- Add the diced tomatoes with green chilies, tomato sauce, black beans, kidney beans, corn, and beef broth. Stir everything gently to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes. This slow simmer is key—it allows the flavors to meld beautifully, just like Mama Lou always reminded me, “Patience makes perfect.”
- After simmering, taste the soup and season with salt and pepper as needed. If you like a little extra kick, add a pinch of cayenne or some hot sauce—Mama Lou would wink and say, “For those who like it spicy!”
- Serve the soup hot with your favorite toppings. I love adding a dollop of sour cream, some shredded cheddar, and a handful of crushed tortilla chips for texture. It takes me right back to those family dinners, where everyone gathered around the table sharing stories and laughter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
