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Instructions:

Brown the Meat: Heat the olive oil in a large pot or Dutch oven (just like the white one in your background!) over medium-high heat. Add the diced onion and ground beef. Cook, breaking the meat apart with a spoon, until the beef is fully browned and the onions are soft (about 5-7 minutes). Drain any excess grease.

Season: Lower the heat to medium. Stir in the minced garlic and taco seasoning. Cook for about 1 minute until it becomes very fragrant, stirring constantly so the spices coat the meat.

Build the Soup: Pour in the beef broth, diced tomatoes (undrained), and tomato sauce. Stir well to combine, scraping up any flavorful browned bits from the bottom of the pot.

Add the Veggies & Beans: Add the drained black beans, pinto beans, and corn to the pot. Stir everything together.

Simmer: Bring the soup to a gentle boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for at least 20 to 30 minutes. This allows the broth to thicken slightly and all the taco flavors to beautifully meld together.

Garnish and Serve: Ladle the hot soup into bowls. Generously sprinkle with shredded cheese so it gets melty, add a nice dollop of guacamole right in the center, and finish with a sprinkle of fresh sliced jalapeños and chopped cilantro.

Chef’s Tip: If you want to take it to the next level, serve it with some crunchy tortilla chips or strips on the side for dipping! Enjoy your meal!