Taco soup

Peel the onion and chop it finely. Peel the garlic and grate it finely.

Now take a large pot and heat the sunflower oil in it over medium heat. Once the oil is hot, add the ground beef to the pot and sauté for 5–6 minutes over medium heat, stirring occasionally. Then add the chopped onion and grated garlic to the pot and sauté everything together over medium heat for another 4–5 minutes. Once the mixture is browned, add the frozen corn, dried oregano, smoked paprika, ground cumin, salt, and pepper to the pot and sauté everything for 1–2 minutes over medium heat.

Then pour the chicken broth over the browned mixture, also add the canned chopped tomatoes and canned red beans to the pot, cover the pot with a lid, and bring the broth to a boil over high heat. Once the broth starts to boil, reduce the heat to medium and cook for 12–13 minutes.