Bean & Beef Taco Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 cup chopped yellow onion (from 1 medium onion)

¾ cup chopped poblano chile (about 1 medium chile)

1 pound 93/7 lean ground beef sirloin

1 tablespoon minced garlic (about 3 medium garlic cloves)

1 teaspoon ancho chile powder

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

1 (15 ounce) can no-salt-added tomato sauce

1 (15 ounce) can no-salt-added pinto beans, rinsed and drained

1 (15 ounce) can no-salt-added black beans, rinsed and drained

1 (10 ounce) can diced tomatoes and green chiles (such as Rotel)

1 ½ cups unsalted beef broth

1 cup fresh or frozen (and thawed) corn kernels

¾ teaspoon kosher salt

⅓ cup chopped fresh cilantro, plus more for garnish

1 medium ripe avocado, cut into small cubes

¾ cup tortilla strips (about 1 ounce)

½ cup sour cream

2 ounces pre-shredded Mexican cheese blend (about 1/2 cup)

Lime wedges

Directions

Heat oil in a large saucepan over medium-high. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Add garlic, ancho chile powder, cumin, oregano and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn and salt; bring to a boil over medium-high. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges.

Nutrition

• Calories: 408 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Sodium: 606 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 9 g
• Total Sugars: 7 g
• Protein: 28 g