Ingredients
Method
- In a large Dutch oven or soup pot over medium heat, cook the ground beef with the diced bell pepper and onion until the beef is browned and the vegetables are soft, about 5 to 7 minutes. Drain any excess fat if desired.
- Stir in the beef broth, black beans, corn, salsa, taco seasoning, and salt. Bring to a simmer over medium heat, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the flavors meld and the vegetables are tender. Adjust seasoning to taste.
- Serve hot with your favorite toppings like tortilla chips, shredded cheddar cheese, diced avocado, lime wedges, or a dollop of sour cream.
Nutrition
Notes
For a vegetarian version, swap the beef for an extra can of black beans or pinto beans and use vegetable broth. Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes well for up to 3 months. To make ahead, prepare the soup without the toppings and reheat gently on the stove. Common mistake: skipping the salt or using full-sodium broth can make the soup bland; taste and adjust at the end. For extra California flavor, top with diced Hass avocado and a squeeze of Meyer lemon.