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Taco Soup

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Ingredients
  

For the Soup:

  • 2 tsp. olive oil
  • 1-¼ pounds lean ground beef
  • 1 medium yellow onion, chopped 
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • 2 14.5-ounce cans diced tomatoes with green chiles
  • 1 14-ounce can low-sodium beef broth
  • 1 8-ounce can tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • ¾ tsp. ground paprika
  • ¼ tsp. dried oregano
  • 1-½ tbsp. dry ranch dressing mix
  • Salt and freshly ground black pepper, to taste
  • 1-½ cups frozen corn
  • 1 14.5-ounce can black beans, drained and rinsed
  • 1 14.5-ounce can pinto beans, drained and rinsed

For the Toppings:

  • Shredded Mexican blend cheese
  • Green or red onions, , chopped
  • Avocados, diced
  • Corn tortilla strips/chips

Instructions
 

  • Heat a large pot, over medium-high heat; drizzle lightly with oil.
  • Add ground beef and chopped onion; crumbling and stirring occasionally until browned.
  • Add jalapeno and garlic; saute for 1 minute; drain excess fat from beef mixture. 
  • Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano and ranch dressing; mix and season with salt and pepper, to taste.
  • Cover pot with lid; simmer 30 minutes; stirring occasionally.
  • Add corn, black beans and pinto beans; cook until heated through.
  • Add 1/2 cup water to thin soup, if desired.
  • Serve warm finished with desired toppings, if using.

Notes

Substitue 1/3 cup chopped bell pepper in place of jalapeno if you want it more mild; or just omit and don't replace and it will be fine; for a stronger spiced flavor double up all of the spices. 
Also, try omitting the ranch mix and add 1/3 cup chopped cilantro and 1 tbsp. lime, to the pot, just before removing from the heat.