Taco Soup

1. 1
   saute · ~6 min

   Brown the ground beef.

   1.Heat oil in a large pot over medium-high heat.

   2.Add ground beef and break it apart with a wooden spoon.

   3.Cook until browned and no pink remains (5-6 min).

   4.Drain excess fat, leaving about 1 teaspoon in the pot.

   TIPDon't stir constantly — letting the beef sit undisturbed for a minute builds better browning.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Add diced onion and bell pepper to the pot.

   2.Cook until onion turns translucent (3-4 min).

   3.Add minced garlic and cook until fragrant (30 sec).
3. 3
   mix · ~1 min

   Bloom the spices.

   1.Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the meat mixture.

   2.Stir constantly and cook for 1 minute to toast the spices.

   TIPBlooming spices in the warm oil releases their fat-soluble flavors — don't skip this step.
4. 4
   mix · ~2 min

   Add tomatoes, beans, corn, and water.

   1.Pour in the diced tomatoes with their juices.

   2.Add the cooked kidney beans, black beans, corn, and water.

   3.Stir everything together until well combined.
5. 5
   simmer · ~20 min

   Simmer the soup.

   Bring the soup to a boil, then reduce heat to low. Cover partially and let it simmer gently for 20 minutes, stirring occasionally. The soup will thicken slightly and the flavors will meld together.

   TIPIf soup becomes too thick, add a splash of water. If too thin, simmer uncovered for the last 5 minutes.
6. 6
   mix · ~1 min

   Finish with lime juice.

   Turn off the heat. Stir in the fresh lime juice. Taste and adjust seasoning if needed.

   TIPLime juice at the end brightens all the flavors — it's what makes this taste like a taco.
7. 7
   serve · ~1 min

   Ladle into bowls and load up the toppings.

   1.Ladle hot soup into serving bowls.

   2.Top each bowl with crushed tortilla chips, shredded cheddar, and a dollop of sour cream.

   3.Finish with a sprinkle of fresh cilantro.

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