Taco Soup

Peel and finely chop the onion. Peel the garlic and grate it on a small grater.

In a large pot, heat the sunflower oil over medium heat. Add the minced beef and fry for 5-6 minutes, stirring occasionally. Add the onion and garlic and cook together for another 4-5 minutes. After the mixture has browned, add the frozen corn, oregano, smoked paprika, ground cumin, salt, and pepper, then cook for another 1-2 minutes.

Pour the chicken broth over the mixture, add the chopped tomatoes and red beans. Cover the pot with a lid and bring to a boil over high heat. When it starts to boil, reduce the heat to medium and let it simmer for 12-13 minutes.