Ingredients

• 1/2 large onion
• ~1 lb. ground beef
• 1 yellow onion, chopped
• 1 can black beans
• 8 oz. tomato sauce
• 1 tbsp. chili powder
• 1 tsp. Cumin
• 1/4 tsp. oregano
• 1/8 tsp cayenne
• avocado
• 3 garlic cloves, minced
• corn tortillas

• 1 jalapeno, sliced
• 2 cans Rotel tomatoes and green chilies
• cilantro
• 1.5 cup corn
• sour cream
• Mexican cheese blend
• salt and pepper
• lime
• oil
• 14-15 oz. beef broth
• 1 tbsp paprika

Method

Preparing the soup

1. warm up a Dutch oven and add oil into it
2. put the ground beef in, then add some salt and pepper
3. mix and mash up the ground beef, then cook until brown
4. add chopped onion and mix
5. add the jalapeno slices and stir and cook
6. add the garlic cloves, tomatoes and chilies, and tomato sauce, then stir
7. add in the beef broth, paprika, chili powder, cumin, cayenne, and oregano, stir
8. tear the cilantro apart by hand and add it into the soup, making to sure remove the stems
9. cover the Dutch oven and set aside for 30 minutes

Preparing the tortilla chips

1. put 4 tortillas on a rack and dry them in the oven for about 10 minutes at 350°F
2. in the meantime, chop the half onion and set aside into a bowl
3. once the tortillas are dried, cut them into long, thing strips
4. heat oil in a pan to 350°F, then turn down the stove
5. fry the tortilla strips until brown and crispy
6. move them to a paper towel, add some salt to them while they are still wet, and leave them to dry

Finishing the dish

1. put the Dutch oven back on the heat and add corn, beans, and lime juice into the mixture, then mix
2. slice an avocado
3. serve the soup in a bowl, then add some grated cheese, sliced avocado, tortilla chips, and sour cream before you enjoy!