Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp neutral oil
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can fire-roasted diced tomatoes with juices
  • 11 oz can whole kernel corn, drained
  • 4 oz can diced green chiles
  • 3 cups beef broth
  • 28g packet taco seasoning
  • 1 tsp smoked paprika

Instructions:

  1. Set a large Dutch oven or stock pot over medium-high heat. Add the ground beef and diced onions. Cook until the meat is browned and onions are translucent, breaking up the meat with a spoon.
  2. Add minced garlic, taco seasoning, and smoked paprika directly to the meat mixture. Stir constantly for 60 seconds to toast the spices and bloom the flavors.
  3. Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits. Add the remaining broth, black beans, pinto beans, tomatoes, corn, and green chiles.
  4. Bring the soup to a rolling boil, then reduce heat to low. Simmer uncovered for 15–20 minutes to allow the flavors to meld and the broth to slightly reduce.
  5. Taste and adjust seasoning. If a thicker consistency is desired, lightly crush a small portion of the beans with a potato masher to release natural starches.