This hearty, one-pot soup builds deep flavor from browned ground beef, sweet red bell pepper, and a warm blend of cumin, chili powder, smoked paprika, and a touch of cayenne. Diced and crushed tomatoes simmer down with chicken broth and sweet corn kernels into a rich, slightly smoky broth that only gets better the longer it sits on the stove. Garlic-infused oil brings a savory backbone to the base without any chopping, and scallion greens add a fresh, sharp bite throughout. Ladled hot and finished with your choice of cheddar, lime, and cilantro, it's the kind of bowl that feels indulgent while staying easy to control ingredient by ingredient. That makes it a smart pick for anyone watching their sodium intake, since every element here is something you're building and seasoning yourself rather than pulling from a mystery seasoning packet. It's cozy, spoonable comfort food that reheats beautifully for lunches all week long.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
Add the diced red bell pepper and the green scallion tops to the pot. Cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.
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