Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes (with their juice), black beans, kidney beans, corn, and taco seasoning mix. Pour in the chicken broth.
- Bring the soup to a boil, then reduce heat and simmer for at least 15-20 minutes to allow the flavors to meld. Stir occasionally.
- Stir in the heavy cream and heat through, but do not boil. Season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot. Garnish with your favorite toppings such as shredded cheddar cheese, sour cream, cilantro, or crushed tortilla chips.
Notes
This soup can be made ahead of time and reheated. For a spicier soup, add a pinch of cayenne pepper or some diced jalapeños with the onions.