115-ounce canlight red kidney beans,drained and rinsed
115-ounce canwhole kernel corn,drained and rinsed
24-ounce cansdiced green chiles
215-ounce cansdiced tomatoes,divided
1 1/2cupsbroth(beef, vegetable or chicken - you could even use water if you don't have broth)
In a large mixing bowl, add the ground beef, chili powders, cumin, sea salt, garlic powder, minced onion, paprika and oregano. Mix together until fully combined. Set aside.
Heat a large dutch oven or stockpot over medium-high heat. Add the cooking oil, diced onion and diced bell peppers. Saute for about 5 minutes, until veggies start to soften.
Add the seasoned ground beef and cook, crumbling with the spatula or spoon, for about 10 minutes.
Add the pinto and red kidney beans, corn, green chiles, diced tomatoes and broth. Mix together, cover and cook for 20 minutes.
Uncover and cook for another 20 minutes to reduce some of the liquid. Season with salt to taste.
Serve with your favorite taco garnishes like sour cream, sliced green onions, shredded cheese, cilantro, jalapenos and more!
To freeze, first, cool the soup down completely by placing it in the fridge. Once chilled, store in freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.