Taco Soup Recipe | Umami

Ingredients

• 2 tsp olive oil
• 1 1/4 lbs lean ground beef
• 1 medium yellow onion chopped (1 1/2 cups)
• 2 cloves garlic, (minced, 2 tsp)
• 1 jalapeno, (seeded and finely chopped, optional*)
• 2 (14.5 oz) cans diced tomatoes with green chiles
• 1 (14 oz) can low-sodium beef broth
• 1 (8 oz) can tomato sauce
• 1 Tbsp chili powder**
• 1 tsp ground cumin
• 3/4 tsp ground paprika
• 1/4 tsp dried oregano
• 1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro
• 1 Tbsp fresh lime juice
• Salt and freshly ground black pepper
• 1 1/2 cups frozen corn
• 1 (14.5 oz) can black beans, (drained and rinsed)
• 1 (14.5 oz) can can pinto beans, (drained and rinsed)
• Shredded Mexican blend cheese, (chopped green or red onions, diced avocados and corn tortilla strips/chips)