A popular American take on a Mexican-style dish: a gently spiced, hearty soup with deep flavor and a pleasant kick. Perfect for chilly days when you want something warm and aromatic. Even better with fresh toppings.
Peel a small onion and dice it finely. Peel and mince the garlic.
Heat the oil in a heavy-bottomed pot (or a skillet) over medium heat. Add the diced onion and sauté for 2–3 minutes, stirring, until softened.
Add the ground beef, break it up with a spatula into small pieces, and cook for about 7 minutes until evenly browned and no longer pink.
Add the minced garlic, season with salt to taste, and stir. Cook for about 1 minute until fragrant.
Add the canned diced tomatoes along with their juice.
Tip in the black beans together with the liquid from the can.
Drain the corn and add the kernels to the pot. Stir well so everything is evenly combined.
Add the pickled chili peppers. Adjust the amount to your heat preference — use more or less to taste.
Add all the spices and stir thoroughly so they’re evenly distributed in the soup.
Pour in the water (or beef/vegetable broth) so the liquid fully covers the ingredients.
Bring to a boil over high heat, then reduce to a gentle simmer and cook, covered, for 25 minutes, stirring occasionally. The flavors will meld and the soup will develop a rich aroma.
Serve hot. If you like, add a spoonful of sour cream, diced avocado, a little grated hard cheese, or tortilla chips. You can sprinkle them on top for crunch or serve on the side.