Ingredients:

  • 1 lb extra-lean ground beef (96/4)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large poblano pepper, deseeded and diced
  • 2 tbsp DIY taco seasoning (chili powder, cumin, smoked paprika, onion powder, oregano)
  • 29 oz fire-roasted diced tomatoes, undrained
  • 15 oz black beans, rinsed and drained
  • 15 oz pinto beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 3 cups low-sodium beef bone broth
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat your pot over medium high heat for 2 minutes until a drop of water flicked on the surface dances and evaporates instantly. Add the 1 lb extra lean ground beef and break it apart with your spoon. Cook for 5 minutes until browned and no longer pink.
  2. Toss in the 1 medium yellow onion, 3 cloves minced garlic, and 1 diced poblano. Sauté for 4 minutes until the onion is translucent.
  3. Sprinkle the 2 tbsp DIY taco seasoning over the meat and vegetables. Stir for 60 seconds until the spices smell fragrant.
  4. Pour in the 29 oz fire roasted diced tomatoes with their juices. Scrape the bottom of the pot to release all the browned beef bits. Add the 15 oz black beans and 15 oz pinto beans (both rinsed and drained) along with the 1 cup frozen sweet corn.
  5. Stir in the 3 cups low sodium beef bone broth. Bring the mixture to a gentle boil. Reduce heat to low and simmer uncovered for 10 minutes. Simmer until the liquid has reduced slightly and thickened.
  6. Stir in the 1 tbsp fresh lime juice just before serving. Turn off the heat to preserve the lime's bright flavor.
  7. Ladle into bowls and add your favorite garnishes while the soup is steaming hot.