Ingredients

• 2 tsp olive oil
• 1¼ lbs lean ground beef
• 1 medium yellow onion, chopped (about 1½ cups)
• 2 cloves garlic, minced (2 tsp)
• 1 jalapeño, seeded and finely chopped (optional)
• 2 (14.5 oz) cans diced tomatoes with green chiles
• 1 (14 oz) can low-sodium beef broth
• 1 (8 oz) can tomato sauce
• 1 Tbsp chili powder**
• 1 tsp ground cumin
• ¾ tsp paprika
• ¼ tsp dried oregano
• 1½ Tbsp dry ranch dressing mix or
  ⅓ cup chopped cilantro + 1 Tbsp fresh lime juice (see notes)
• Salt and freshly ground black pepper, to taste
• 1½ cups frozen corn
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can pinto beans, drained and rinsed

Toppings (optional)

• Shredded Mexican blend cheese
• Chopped green or red onions
• Diced avocado
• Corn tortilla strips or chips

Instructions

1. Brown the beef:
   Heat a large pot over medium-high heat and drizzle lightly with olive oil.
   Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until browned.
2. Add aromatics:
   Stir in the jalapeño and garlic. Sauté for about 1 minute more, until fragrant. Drain any excess fat.
3. Simmer the soup:
   Stir in the diced tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix.
   Season with salt and pepper to taste.
   Cover and simmer for 30 minutes, stirring occasionally.
4. Add beans and corn:
   Stir in the corn, black beans, and pinto beans. Cook until heated through.
   If you prefer a thinner soup, add about ½ cup of water.
   If using cilantro and lime instead of ranch mix, stir them in at this point.
5. Serve:
   Ladle into bowls and top with your favorite garnishes. Serve warm.

Notes

• Milder option: Substitute ⅓ cup chopped bell pepper for the jalapeño or simply omit it.
  
• Spice it up: Double the spices for a bolder, more robust flavor.

Nutrition