Heat oil in a large saucepan over medium. Add onion, pepper, celery and garlic, stirring occasionally, until onion is golden and pepper is softened, about 10 minutes.
Add beef, chili powder, cumin, coriander, salt and pepper, breaking up meat with wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain any fat from pan.
Add tomatoes, broth and water. Bring to a boil. Reduce heat and simmer until soup is slightly thickened, about 25 minutes. Add corn during the last 5 minutes of cooking.
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Last updated: September 29th, 2020
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