Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, about 5 minutes, stirring occasionally.
1 medium yellow onion
Add the minced garlic and cook for another 30 seconds until fragrant, listening for a gentle sizzling sound.
3 cloves garlic
Increase the heat slightly and add the ground beef, breaking it apart with your spoon. Cook until browned and no longer pink, about 7-8 minutes, allowing the meat to develop some caramelized edges.
1 lb ground beef
Stir in the ground cumin and smoked paprika, cooking for 1 minute to toast the spices and release their aroma.
1 tsp ground cumin, 1 tsp smoked paprika
Add the chopped chipotle peppers and diced tomatoes along with their juices. Stir well to combine and let the mixture simmer for about 3 minutes, allowing the flavors to meld and the tomatoes to break down slightly.
1 can diced tomatoes, 2 tbsp spicy chipotle peppers in adobo sauce
Pour in the broth and bring the mixture to a gentle boil. Once boiling, add the drained black beans and corn kernels. Reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally until the soup thickens slightly and flavors deepen.
1 can black beans, 1 cup corn kernels, 4 cups chicken or vegetable broth
Taste the soup and season with salt and pepper as needed. If you prefer a thicker consistency, mash some beans or add a spoonful of salsa for extra flavor and texture.
to taste salt and pepper
Turn off the heat and ladle the hot soup into bowls. Garnish with optional toppings like shredded cheese, cilantro, or a squeeze of lime if desired. Serve immediately for a cozy, flavorful meal.
