A quick and easy soup packed with ground beef, beans, corn and taco flavors.
In a soup pot set over medium-high heat, add the olive oil.
Add the ground beef with diced onion. Cook and crumble, stirring occasionally until brown. Drain excess grease if needed. Add jalapeño and cook 1 minute longer.
Stir in tomatoes with chilies, beef broth, tomato sauce, chili powder, cumin, smoked paprika and oregano.
Season with salt and pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in the frozen corn, both cans of beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime.
Serve warm finished with your choice of toppings.
*If you want it to be more mild swap the jalapeño with 1/3 cup chopped bell pepper…Or just leave out the peppers altogether.
*Also make sure to use mild Rotel rather than regular Rotel.
*Optional step: Use a hand held immersion blender to blend the diced tomatoes and chiles for a smoother and more thickened soup.