Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, then drain the fat. Continue cooking until the beef is browned with no pink spots.
Sauté aromatics
- Sauté the diced onion in the same pot for 3 minutes, stirring until it softens and looks glossy. Add the minced garlic and cook for 1 minute, until fragrant.
Simmer the soup
- Add all canned ingredients, both seasoning packets, and the broth, then stir to combine into a uniform orange-red base. Bring to a boil with steady bubbling across the surface.
- Reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the soup thickens slightly and tastes blended.
Finish and serve
- Taste the soup and adjust seasoning with salt and pepper to match your preference. The flavor should be balanced and fully seasoned.
- Serve topped with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado. Add toppings just before eating so the chips stay crisp.
Notes
For the best texture, simmer until the broth looks slightly reduced and coats the back of a spoon; keep the heat at a gentle bubble during the 15-20 minutes. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months (add toppings after reheating for best crunch). If you want a lighter option, use lean ground beef or swap in ground turkey while keeping the same taco seasoning and ranch mix.