Categories: Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 pounds ground beef
• Kosher salt and freshly ground black pepper
• 2 heaping tablespoons tomato paste
• 1 heaping tablespoon taco seasoning
• One 15-ounce can black beans, undrained
• One 15-ounce can fire-roasted corn, undrained
• One 15-ounce can tomatoes with green chiles
• 2 cups vegetable stock
• Hot sauce, to taste
• Garnish:
• 1 cup shredded Cheddar
• 1 cup sour cream
• 1/4 cup fresh cilantro leaves
• Yellow corn chips

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.

2. Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.

3. Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

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