Heat a large pot over medium-high heat, then add the ground meat, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes, until it emits a savory aroma.
1 lb pound ground beef or turkey
Add the diced onion and cook, stirring occasionally, until it becomes translucent and slightly softened—about 3 minutes. The mixture should look fragrant with a mild sweetness emerging.
1 medium onion
Stir in the minced garlic and cook for another 30 seconds until fragrant, with a distinct aroma that fills the air.
3 cloves garlic
Pour in the diced tomatoes along with their juices, stirring to combine everything. Bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes.
1 can 14.5 oz diced tomatoes
Drain and rinse both cans of beans, then add them to the pot along with the corn. Stir well to distribute all ingredients evenly.
1 can 15 oz red kidney beans, 1 can 15 oz black beans, 1 cup corn kernels
Sprinkle in the chili powder and cumin, stirring thoroughly so the spices coat all ingredients evenly. The mixture should look vibrant and fragrant, with a rich color developing.
2 tablespoons chili powder, 1 teaspoon cumin ground cumin
Pour in the broth, then bring everything to a boil. Once bubbling, reduce the heat to low, cover, and simmer for 20-25 minutes to allow the flavors to deepen and the soup to thicken.
4 cups beef or chicken broth broth
Uncover the pot and give the soup a gentle stir. Taste and adjust seasonings if needed—perhaps a pinch more chili powder for heat or salt to enhance the flavors.
Ladle the hot soup into bowls, then sprinkle generously with shredded cheddar cheese and your favorite toppings like crushed tortilla chips or fresh cilantro if desired. The cheese melts slightly into the hot broth, creating a creamy layer.
1 cup shredded cheese cheddar cheese
Serve immediately with a side of tortilla chips or crusty bread, enjoying the comforting aroma and hearty textures of this classic Taco Soup.
