Taco Soup

3 tablespoons vegetable oil

1 onion, diced

1 pound ground beef

1 (1.3-ounce) package taco seasoning

1 (4-ounce) can green chiles

1 (28-ounce) can fire-roasted crushed tomatoes

4 cups chicken stock

1 (14-ounce) can black beans

2 cups frozen corn

Avocado and shredded cheese, for garnish

Salt and pepper, to taste

In a Dutch oven over medium-high heat, heat oil until hot. Add onion and cook, stirring, until soft, about 3 minutes. Add ground beef and break up with a spatula, cooking until no longer pink. Stir in taco seasoning, then add green chiles and tomatoes. Stir in stock and reduce heat to medium-low. Let simmer 30 minutes, stirring occasionally. 

Stir in black beans and corn and continue cooking until heated through, about 5 minutes. Season with salt and pepper. 

Serve hot, garnished with avocado and shredded cheese.