Ingredients
Method
- Sauté the Meat: Heat a large pot over medium heat. Add the ground beef or turkey and cook until browned. Drain excess fat if needed.
- Add Aromatics: Toss in the diced onion and minced garlic. Sauté until the onion softens, about 3-4 minutes.
- Season the Soup: Stir in the taco seasoning and cook for 1 minute to toast the spices.
- Simmer the Soup: Add the diced tomatoes, black beans, corn, and beef broth. Bring to a boil, then lower the heat and simmer for 20-25 minutes, allowing the flavors to meld together.
- Finish & Serve: Taste and adjust seasoning if necessary. Ladle into bowls and top with sour cream, shredded cheese, tortilla chips, cilantro, and a squeeze of lime.
Notes
- Meat Choice: Use lean ground beef or turkey for a healthier option. For a vegetarian version, substitute with ground chicken, plant-based meat, or extra beans.
- Taco Seasoning: Homemade taco seasoning is recommended for better control over spice and salt levels, but store-bought works too.
- Tomato Tip: Fire-roasted diced tomatoes add extra depth to the soup, but regular diced tomatoes can also be used.
- Broth: Beef broth provides a hearty base, but you can swap it with vegetable broth for a lighter, vegetarian-friendly version.
- Customize Your Toppings: The toppings (sour cream, shredded cheese, tortilla chips, cilantro, and lime) are optional but add texture and extra flavor to the soup.
- Freezing Tips: This soup freezes well for up to 3 months. After reheating, you can add a splash of broth or milk to restore creaminess.
- Adjusting Spice: For a milder version, reduce the taco seasoning amount or add sour cream as a topping to balance out the spice. For extra heat, toss in a diced jalapeño.