Instructions
Cook the Beef and Onion: In a large Dutch oven over medium heat, cook the ground beef and chopped onion. Stir frequently, breaking the beef into small pieces, until the meat is browned and the onion is soft, about 6 to 8 minutes.
Add Garlic and Jalapeño: Stir in the minced garlic and chopped jalapeño (if using), cooking for an additional 2 minutes until fragrant.
Combine Ingredients: Add the fire-roasted tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Stir to combine and bring the mixture to a boil over medium-high heat.
Simmer: Reduce the heat to medium-low and partially cover the pot. Let the soup simmer for about 20 minutes, stirring occasionally, until the flavors meld together. Season with kosher salt to taste.
Serve: Ladle the soup into bowls and top with sour cream, chopped cilantro, grated cheddar cheese, and avocado slices, if desired.
ADVERTISEMENT
