Taco Soup, Pastene Style

3 Tbsp	taco seasoning
¼ cup	Pastene Extra Virgin Olive Oil
1	large yellow onion, finely chopped
	kosher salt and black pepper to taste
4	garlic cloves, finely chopped
1 lb	ground beef
1-2	jalapeños, finely chopped, to taste
1 Tbsp	Pastene Double Concentrate Tomato Paste
2	4 oz cans diced green chiles
1	14 oz can Pastene Red Kidney Beans, drained and rinsed
1	14 oz can Pastene Black Beans, drained and rinsed
2	14 oz cans Pastene Fire Roasted Diced Tomatoes
2 ½ cups	low-sodium chicken or vegetable broth, or water
2 cups	frozen corn
⅓ cup	cilantro leaves, roughly chopped
	avocado, chopped as topping
	grated cheddar as topping
	tortilla chips

For: 6 People Prep: 15 min. Cook: 60 min.

In a large pot or dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes.
Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.
Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute.
Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.
Add the green chiles and their liquid, and the red and black beans. Season with salt, about 2 teaspoons. Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil.
Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes. Taste for seasoning, adding salt, pepper and chili powder, if desired.
Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve topped with avocado, cheese and tortilla chips on the side.

Fire Roasted Diced Tomatoes