Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 500g (1.1 lbs) 90% Lean Ground Beef (or Turkey)
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Black Pepper, plus more to taste
  • 1 sachet (approx. 35g) Standard Taco Seasoning Mix
  • 1 sachet (approx. 28g) Ranch Dressing Mix Powder
  • 1 Tbsp Chilli Powder, good quality, mild to medium heat
  • 1 tsp Ground Cumin
  • 1 can (425g / 15 oz) Black Beans, rinsed and drained
  • 1 can (425g / 15 oz) Kidney Beans, rinsed and drained (or Pinto Beans)
  • 1 can (425g / 15 oz) Whole Kernel Sweet Corn, drained
  • 1 can (400g / 14.5 oz) Fire-Roasted Diced Tomatoes, undrained
  • 1 can (220g / 8 oz) Tomato Sauce (Plain Purée)
  • 1 litre (4 cups) Chicken or Beef Stock (Low Sodium)
  • Grated Cheddar or Monterey Jack Cheese (for topping)
  • Sour Cream or Greek Yoghurt (for topping)
  • Fresh Coriander (Cilantro), chopped (for topping)
  • Tortilla Chips or Corn Crisps, crushed (for topping)
  • Lime Wedges (for serving)

Instructions:

  1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the ground beef, breaking it up with a spoon, and cook until fully browned (no pink remains). Carefully drain off any excess fat and return the drained meat/onion mixture to the pot.
  3. Reduce the heat to medium-low. Sprinkle the Taco Seasoning, Ranch mix, Chilli Powder, and Cumin over the browned beef. Cook, stirring constantly, for 1 minute. This crucial step 'blooms' the spices, intensifying their flavor.
  4. Pour in the tomato sauce, the can of undrained fire-roasted diced tomatoes, the rinsed black and kidney beans, and the drained corn. Stir to combine with the seasoned meat.
  5. Pour in the 1 litre of chicken or beef stock. Bring the Taco Soup to a gentle simmer. Cover the pot partially and let the soup simmer for 15–20 minutes, allowing the flavors to marry.
  6. Taste the soup and adjust the salt and pepper if desired. Ladle the hot soup into bowls and serve immediately, topped generously with cheese, a dollop of sour cream, fresh coriander, crushed tortilla chips, and a squeeze of fresh lime juice.