Hearty Taco Soup

Instructions

Step 1 Heat olive oil in a large pot or Dutch oven over medium heat.
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Step 2 Add diced onion and cook for 3–4 minutes until softened.
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Step 3 Stir in minced garlic and cook for about 30 seconds until fragrant.
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Step 4 Add ground beef and cook while breaking it apart until fully browned.
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Step 5 Drain any excess grease from the pot.
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Step 6 Stir in taco seasoning, chili powder, cumin, and smoked paprika.
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Step 7 Add diced tomatoes, tomatoes with green chilies, kidney beans, black beans, corn, and beef broth.
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Step 8 Stir well and bring the soup to a gentle simmer.
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Step 9 Reduce heat and simmer for 15–20 minutes to allow the flavors to develop.
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Step 10 Season with salt and black pepper to taste and stir in fresh cilantro.
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Step 11 Serve hot topped with avocado, shredded cheese, sour cream, and crushed tortilla chips if desired.

Storage and Reheating Tips

Allow the taco soup to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth if needed to loosen the consistency.