Taco soup

Step 1

In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.

Step 2

Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.

Step 3

In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.

Step 4

Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.

Step 5

Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.

Step 6

Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice.