About
Ring, ring, ring! You know what that means... let's eat! Dinner Bell Soup is what's on the menu tonight. This taco-soup-meets-chili is one of our favorites to serve up, especially on cold, busy nights. Juicy beef, lots of beans, and sweet corn get soaked in a Tex-Mex-seasoned broth to become the heartiest, most amazing soup ever! Get excited because Dinner Bell Soup is ringing with all sorts of delicious flavors!
Ingredients
- For the soup:
- 1 pound extra-lean ground beef
- 1 yellow or red onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning
- 2 cups low-sodium beef broth or stock
- 1 (14.5-ounce) can crushed or diced tomatoes
- 1 (10.5-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can yellow corn, drained
- Optional toppings:
- cotija cheese, to taste, crumbled
- jalapeños, to taste, sliced
- cilantro leaves, to taste
- avocado, to taste, sliced
Directions
Step 1 -In a large pot over medium-high heat, cook the beef, while crumbling, until only a little pink remains.
Step 2 -Add the onions to the beef and cook, stirring frequently, until the onions are translucent. Drain the excess grease.
Step 3 -Add the garlic and the taco seasoning to the beef-onion mixture and cook, stirring frequently, about 1-2 minutes. Be careful not to burn the garlic.
Step 4 -Add the beef broth, the crushed tomatoes and their juices, and the diced tomatoes with green chilies and their juices to the beef mixture and stir to combine. Bring the soup mixture to a boil, stirring occasionally.
Step 5 -Reduce the heat to medium.
Step 6 -Stir the kidney beans, the pinto beans, and the corn into the soup mixture and bring it to a simmer.
Step 7 -Cook the soup until it is heated through, about 10-15 minutes.
Step 8 -Serve the soup with your favorite toppings.
