Heat the olive oil in a large saucepan over medium-high heat for about one minute. You’ll know it’s ready when it shimmers slightly. Once heated, add the ground beef and onion. Cook, breaking up the meat with a spoon as it browns. Look for the beef to turn a deep brown color and the onion to become translucent, which usually takes about five to seven minutes. Remember to drain any excess grease if necessary.
Stir in the diced green chiles, garlic, and taco seasoning. This step is where the magic happens! Cook for about one minute, stirring often. You want to ensure the spices become fragrant and the garlic doesn’t burn.
Add the tomato sauce to the pot and cook for three to four minutes. This will thicken the sauce slightly and meld the flavors beautifully. Stir frequently during this time, allowing the sauce to concentrate.
Pour in two cups of beef broth and the diced tomatoes. Bring the mixture to a rolling boil. Keep an eye on it to prevent spillage as it heats up.
Once boiling, reduce the heat to medium-low. Add the pinto beans, black beans, and corn. Stir everything together, ensuring an even distribution. Cover the pot and let it simmer for about 15 minutes, stirring occasionally to prevent sticking. If the soup thickens too much, reduce the heat and add up to one cup of additional broth.
After simmering, take it off the heat and stir in the juice of the lime. This brightens the flavors significantly! Taste the soup and adjust the seasoning with salt and pepper as desired.
Finally, serve hot with your choice of toppings. This could be shredded cheese, sour cream, chopped cilantro, or avocado. The toppings allow everyone to customize their bowl!
