Place a large pot or Dutch oven on medium-high heat.

Add a small drizzle of oil if necessary, then drop in the ground beef or ground turkey.

Break up the meat into smaller bits. Stir frequently, allowing the meat to cook evenly until it’s browned.

Season lightly with a pinch of salt and pepper. This helps layer the flavor from the start.

Once the meat has browned, stir in the chopped onion.

Cook for about 4-5 minutes, or until the onion appears soft and translucent.

Add the minced garlic next. Cook for about 1 minute, stirring to prevent it from scorching.

This step deepens the base flavor and sets a savory tone for the soup.

Sprinkle the taco seasoning over the meat, onion, and garlic blend.

Mix well, ensuring each bite of meat is coated with the spices.

You can add a bit of water (about ¼ cup) at this point if the mixture seems dry. This keeps the spices from sticking to the pot.

Pour in the can of diced tomatoes along with their juices.

Stir in the tomato sauce.

These elements introduce a bright color and tang that shapes the overall taste of the soup.

Gradually add 3 cups of broth. Stir it in gently.

If you prefer a thinner soup, you can add the 4th cup of broth.

Let the liquid come to a light simmer.

Stir in the drained beans and corn.

These items bring texture and a hearty feel.

If you’re adding green chilies or other chili peppers, drop them in now.

Cover the pot, reduce the heat to low, and let the soup simmer for about 15-20 minutes.

Stir occasionally to prevent anything from settling at the bottom.

Taste the soup halfway through. Adjust seasonings with salt, pepper, or more taco seasoning.

If you want extra heat, add a dash of chili powder or a pinch of cayenne pepper.

After simmering, check the texture.

If you prefer a thicker soup, let it simmer uncovered for a few extra minutes.

If it’s too thick, stir in a bit more broth.

Sample a small spoonful.

Add a sprinkle of salt or another swirl of spices if needed.

Remember that the toppings will also bring more layers of flavor.

Ladle the soup into individual bowls.

Top with shredded cheddar cheese, sour cream (or Greek yogurt), chopped cilantro, and a generous handful of frios or crunchy corn chips.

A squeeze of fresh lime juice can add a bright finish.