Instructions
- Brown the meat: In a large pot or Dutch oven, cook the ground turkey or beef over medium heat until browned, about 5–7 minutes. Drain excess fat if needed.
- Add aromatics: Stir in the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
- Add remaining ingredients: Stir in black beans, kidney beans, corn, diced tomatoes with green chilies (undrained), taco seasoning, and broth. Mix well to combine.
- Simmer: Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 20–25 minutes, stirring occasionally. Taste and adjust with salt and pepper as needed.
- Serve: Ladle hot soup into bowls and top with your favorite toppings like cheese, sour cream, cilantro, avocado, or crushed tortilla chips.
Tips:
- For extra spice, use hot diced tomatoes with chilies or add a pinch of cayenne pepper.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- This soup is even better the next day once flavors meld!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6–8
