Hearty ground beef gets browned until deeply savory, then simmered with onion, bell pepper, and garlic for a rich, aromatic base. Two seasoning blends bring bold taco flavor without any extra fuss, while fire-roasted tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and sweet corn build a thick, chili-like texture in every spoonful. Low-sodium chicken broth ties it all together into a soup that simmers down into something deeply comforting and full of flavor. Bright cilantro and a squeeze of lime at the end wake everything up, and crushed tortilla chips on top add the perfect crunch. This one-pot dinner is easy to portion out for meal prep and reheats beautifully all week long. It's a solid, satisfying pick for a dairy free dinner rotation.
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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat, leaving about 1 tablespoon in the pot.
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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