Taco Soup (Print Version)

# Ingredients:

01 - 2 teaspoons olive oil.
02 - 1 1/4 pounds lean ground beef.
03 - 1 medium yellow onion, chopped.
04 - 2 cloves garlic, minced.
05 - 1 jalapeño, seeded and chopped (optional).
06 - 2 cans (14.5 oz each) diced tomatoes with chiles.
07 - 1 can (14 oz) low-sodium beef broth.
08 - 1 can (8 oz) tomato sauce.
09 - 1 tablespoon chili powder.
10 - 1 teaspoon ground cumin.
11 - 3/4 teaspoon ground paprika.
12 - 1/4 teaspoon dried oregano.
13 - 1 1/2 tablespoons dry ranch mix (or 1/3 cup cilantro + 1 tablespoon lime juice).
14 - Salt and pepper to taste.
15 - 1 1/2 cups frozen corn.
16 - 1 can (14.5 oz) black beans, drained.
17 - 1 can (14.5 oz) pinto beans, drained.
18 - Shredded Mexican cheese (for topping).
19 - Chopped onions (for topping).
20 - Diced avocados (for topping).
21 - Tortilla strips/chips (for topping).

# Instructions:

01 - Heat oil in large pot over medium-high.
02 - Cook beef and onion until browned.
03 - Add jalapeño and garlic, cook 1 minute.
04 - Drain excess fat.
05 - Add tomatoes, broth, sauce, and seasonings.
06 - Cover and simmer for 30 minutes.
07 - Add corn and beans; heat through.
08 - Add water to thin if needed.
09 - Add cilantro and lime if using. Serve with toppings.

# Notes:

01 - Can use bell pepper instead of jalapeño for milder version.
02 - Double spices for stronger flavor.

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