Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 tbsp olive oil
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) taco seasoning mix
  • 1 can (10 oz) Rotel diced tomatoes and green chilies
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) whole kernel corn, drained
  • 2 cups low-sodium beef broth
  • 1 small (100g) white onion, finely diced
  • 1 ripe avocado, sliced
  • 1/2 cup plain Greek yogurt
  • fresh cilantro leaves
  • lime wedges

Instructions:

  1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add 1 lb lean ground beef and 1 small finely diced white onion to the pot. Cook, stirring occasionally, until the onions are translucent and the beef is crumbly and chestnut brown, reaching an internal temperature of 160°F (71°C). Drain any excess fat.
  3. Stir in 1 packet (1 oz) ranch seasoning mix and 1 packet (1 oz) taco seasoning mix, tossing the meat for 1 minute to toast the spices.
  4. Pour in 1 can (10 oz) undrained Rotel, 1 can (15 oz) rinsed and drained black beans, and 1 can (15 oz) drained whole kernel corn.
  5. Add 2 cups low-sodium beef broth and stir until the mixture is well combined.
  6. Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes until the liquid reduces slightly and the aroma is fragrant.
  7. Ladle the soup into bowls and garnish each serving with a portion of sliced avocado, a dollop of plain Greek yogurt, fresh cilantro leaves, and a lime wedge.