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Homemade Taco Soup

This rich and delicious soup is like a taco in a soup
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Ingredients Method

Ingredients
  

  • Ingredients
  • 1 1/2 lb. ground beef or ground turkey
  • 1 medium red onion diced
  • 3 cloves garlic minced
  • 1 poblano pepper diced (or jalapeño for more heat)
  • 2 14.5-oz. cans diced fire-roasted tomatoes
  • 1 1-oz. packet Southwest seasoning or homemade taco spice mix
  • 1 4-oz. can diced green chiles
  • 4 cups chicken or vegetable broth
  • 1 15-oz. can corn, drained
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • Kosher salt to taste
  • Optional toppings: sour cream fresh cilantro, shredded Monterey Jack or cheddar cheese, diced avocado

Method
 

  1. In a large pot or Dutch oven over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft, about 6–8 minutes. Break the meat into small pieces as it cooks.
  2. Add the garlic and diced poblano (or jalapeño) and cook, stirring, for 2 minutes until fragrant.
  3. Stir in the fire-roasted tomatoes, Southwest seasoning, green chiles, broth, corn, and beans. Bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, partially cover, and simmer for about 20–25 minutes, stirring occasionally, until the flavors meld.
  4. Taste and adjust salt as needed. Serve hot, topped with sour cream, chopped cilantro, shredded cheese, and avocado if desired.