Ingredients:

• 1 lb. lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1 (28 oz) can crushed tomatoes, undrained
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (17 oz) can corn, drained
• 2 cups low-sodium beef broth

• Tortilla chips or Fritos
• Sour cream
• Shredded cheese
• Chopped green onions
• Chopped avocado
• Hot sauce
• Fresh cilantro

Instructions:

1. Brown the Meat:
   • In a large soup pot, heat over medium heat.
   • Brown the ground meat, removing any excess grease.
2. Add the Remaining Ingredients:
   • Stir in the remaining ingredients, mixing them well.
3. Simmer the Soup:
   • Bring to a low boil, then reduce the heat to low.
   • Cover and let the soup simmer for about 20 minutes, stirring occasionally.
4. Serve:
   • Once ready, serve with your choice of toppings.

Notes:

• Storage: Leftovers can be stored in the fridge for 4-5 days.
• Freezing: Freeze the soup in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stovetop.

Variations:

• Vegetarian Taco Soup: Skip the meat and add extra beans.
• Chicken Taco Soup: Use cooked, shredded chicken instead of ground beef.
• Spices: If you prefer, substitute with one packet of taco seasoning.

Nutrition