Ingredients
Equipment
Method
Brown the meat
- Heat a large pot over medium-high heat, add ground beef, and cook until browned, breaking it up as needed, about 8–10 minutes. Drain the fat.
Cook the onion
- Add diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened and fragrant.
Build the soup
- Add all canned ingredients to the pot, then sprinkle both seasoning packets over the top. Stir to distribute the seasonings evenly.
Simmer
- Pour in beef broth, stir everything together, and bring to a boil over high heat. Once boiling, reduce to a simmer and cook 15–20 minutes until thickened slightly.
Finish and serve
- Taste the soup and add salt only if needed, since both packets are salty. Ladle into bowls and top with shredded cheddar, sour cream, tortilla chips, and green onions, then add jalapeños if desired.
Notes
Pro tip: drain the canned beans and corn well so the soup simmers down to a thicker texture instead of watery. Store leftovers in the refrigerator up to 4 days in a covered container; reheat on the stovetop or microwave. Freezing: yes, freeze up to 3 months (add fresh toppings after reheating for best crunch). For a lighter option, use 93% lean ground beef and swap sour cream with plain Greek yogurt.