Taco soup

• 1 tbsp vegetable or olive oil
• 700 g1 1/2 lb ground beef (chuck), or ground turkey
• 1 large yellow onion, chopped
• 1 jalapeño, seeded and diced; optional
• 2 cloves garlic, minced
• 30 g1 packet (1 oz), or 3 tbsp homemade taco seasoning, see notes for a homemade blend
• 2 cans (400 g each)2 cans (14.5 oz each) diced tomatoes, with their juice
• 1 can (280 g)1 can (10 oz) diced tomatoes with green chiles, with their juice
• 1 can (425 g)1 can (15 oz) pinto beans or Ranch Style beans, undrained
• 1 can (425 g)1 can (15 oz) black or kidney beans, drained and rinsed
• 250 g1 1/2 cups corn kernels, frozen or canned, drained if canned
• 500 ml2 cups beef broth or water, plus more to thin
• 1 tbsp1 tbsp (about half a packet) dry ranch dressing mix, optional, Texas style
• salt and black pepper, to taste
• to serve: shredded cheddar, sour cream, tortilla chips or corn chips, sliced green onion, avocado, cilantro, lime wedges

Method

1. 1

   1. Heat the oil in a large pot over medium-high heat and add the beef, onion and jalapeño. Cook, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no pink remains.

2. 2

   2. Spoon off most of the fat, add the garlic and taco seasoning and stir for 1 minute until fragrant.

3. 3

   3. Add both kinds of tomato, both kinds of beans, the corn, the broth and the ranch mix if using, and stir well.

4. 4

   4. Bring to a boil, then lower the heat, cover partly and simmer for 25 to 30 minutes, stirring now and then, until slightly thickened. Add a splash of broth or water if it gets thicker than you like.

5. 5

   5. Taste and season with salt and pepper.

6. 6

   6. Ladle into bowls and let everyone add cheese, sour cream, crushed chips and the other toppings.