Taco soup

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

In a large pot, heat the sunflower oil over medium heat. Add the ground beef and sauté, stirring occasionally, for 5-6 minutes. Then add the chopped onion and garlic, and continue to sauté for another 4-5 minutes. Once the mixture is nicely browned, add the frozen corn, dried oregano, smoked paprika, ground cumin, salt, and pepper, then sauté for another 1-2 minutes.

Pour the chicken broth over the mixture, add the diced canned tomatoes and the drained red beans. Cover the pot and bring to a boil over high heat. Once it starts boiling, reduce the heat to medium and cook for 12-13 minutes.