Description
A hearty, cozy one-pot soup packed with seasoned ground beef, beans, tomatoes, and corn—perfect for busy weeknights, easy leftovers, and topping with cheese, sour cream, and crunchy tortilla chips.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced (about 1 cup)
1 medium bell pepper, diced (about 1 cup)
3 cloves garlic, minced
1 lb ground beef (85–90% lean)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 can (14.5 oz) diced tomatoes, with juices
1 can (8 oz) tomato sauce
4 cups beef broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15.25 oz) corn, drained (or 1 1/2 cups frozen corn)
1 can (4 oz) green chiles (optional, mild)
1 tbsp Worcestershire sauce
1 tbsp fresh lime juice
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Add ground beef and cook 6–8 minutes, breaking it up, until browned and cooked through. Drain excess grease if needed.
4. Stir in salt, pepper, chili powder, cumin, smoked paprika, and oregano. Cook 30–60 seconds, stirring constantly.
5. Add diced tomatoes, tomato sauce, and beef broth. Stir, scraping the bottom of the pot.
6. Add black beans, pinto beans, corn, optional green chiles, and Worcestershire sauce.
7. Bring to a gentle boil, then reduce heat to low and simmer uncovered 18–22 minutes, stirring occasionally.
8. Turn off heat, stir in lime juice, taste, and adjust seasoning. Serve hot with desired toppings.
Notes
For a thicker soup, simmer an extra 10–15 minutes or mash 1/2–1 cup of the beans before adding.
For a milder version, use mild chili powder and skip the green chiles.
Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes