Taco Soup with Avocado

Ingredients

• 1 pound ground beef
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 ounce taco seasoning
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (10 ounces) diced tomatoes with green chiles
• 4 cups beef broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 0 salt and black pepper, to taste
• 1 avocado, diced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1

   In a 6-quart saucepan over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned, about 7 minutes.

   7:00 · Brown beef
2. 2

   Add the diced onion and garlic and cook, stirring, until the onion softens, about 4 minutes. Drain excess grease if needed.

   4:00 · Cook onion
3. 3

   Stir in the taco seasoning, cumin, and chili powder and cook for 1 minute until fragrant.

   1:00 · Toast spices
4. 4

   Add the diced tomatoes, black beans, pinto beans, corn, diced tomatoes with green chiles, and beef broth. Stir to combine.

5. 5

   Bring the soup to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened.

   30:00 · Simmer soup
6. 6

   Season with salt and black pepper to taste.

7. 7

   Ladle the soup into bowls and top each with diced avocado, shredded cheddar cheese, a dollop of sour cream, and chopped cilantro. Serve with lime wedges.