Ingredients
Method
Brown the Beef:
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess grease.
Sauté Aromatics:
- Add the diced onion and minced garlic to the pot. Cook for 2–3 minutes until fragrant and softened.
Build the Soup Base:
- Stir in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a gentle simmer.
Add Vegetables and Beans:
- Add the potatoes, corn, pinto beans, black beans, and green chilies (if using). Stir well to combine.
Season the Soup:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to ensure even seasoning.
Simmer:
- Reduce the heat to low, cover the pot, and let the soup simmer for 20–30 minutes. Stir occasionally, and check that the potatoes are tender.
Serve:
- Ladle the soup into bowls and garnish with shredded cheese, sour cream, or green onions, if desired. Serve hot with cornbread or tortilla chips.
Notes
- For a spicier kick, add jalapeños or more chili powder.
- Swap ground beef for turkey or sausage if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freeze the soup in portions for up to 3 months; just reheat when needed.