A classic Mexican soup recipe, made with ground beef, black beans, and green chiles.
- Yields: 4 servings
- Difficulty: Easy
- Total: 40 mins
- Active: 20 mins
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 1/2 pounds organic ground beef
- 2 (15-ounce) cans diced fire-roasted tomatoes with juice
- 1 (15-ounce) can black beans, drained and rinsed
- 2 4-ounce) cans diced mild green chiles, drained
- 3 cups chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- Grated zest and juice of 1 lime
- Kosher salt
- 1⁄4 cup chopped fresh cilantro
- Lime wedges
- Shredded Monterey jack cheese
- Sour cream
- Chopped cilantro
- Tortilla chips
- In large saucepan or pot, warm the oil over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the beef and cook, stirring, until browned, about 5 minutes. Drain off any fat, if any.
- Add the tomatoes, beans, chiles, broth, chili powder, cumin, lime zest and juice, and 2 teaspoons salt and stir to mix well. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the soup thickens, 30–40 minutes.
- Serve the soup topped with any or all of the garnishes, and serve right away.