o Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s fully browned, using a spoon to break it into small crumbles as it cooks.

o Once the beef is browned, drain any excess grease, leaving just a bit for added flavor.

o Toss the finely chopped onion into the pot and cook for 2-3 minutes until it becomes soft and translucent.

o Add the minced garlic and stir it in, cooking for another minute until it releases its wonderful aroma.

o Sprinkle the taco seasoning over the beef and onion mixture, stirring well to ensure everything is evenly coated.

o Pour in the diced tomatoes, black beans, kidney beans, and corn kernels. Mix everything together until well combined.

o Add the broth to the pot and stir to incorporate all the ingredients.

o Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes. This simmering time allows the flavors to deepen and meld together perfectly.

o Taste a small spoonful of the soup to check the seasoning. If needed, add a pinch of salt, pepper, or even a splash of hot sauce to suit your preferences.

o Divide the soup into bowls and top with your favorite garnishes. Think shredded cheddar cheese, a dollop of sour cream, a handful of crunchy tortilla chips, and a sprinkle of fresh cilantro.

Plan Ahead: This soup tastes even better the next day, making it a great make-ahead meal. Store it in the fridge for up to 3 days or freeze it for longer storage.

Customize the Heat: If you enjoy a bit of spice, toss in a diced jalapeño or a pinch of cayenne pepper when sautéing the onions.

Go Vegetarian: Swap the ground beef for plant-based crumbles or extra beans for a meatless version that’s just as hearty and delicious.