Step 1: In a large Dutch oven or pot, brown the ground beef (or turkey) over medium-high heat. Break it up with a spoon as it cooks. Once fully cooked, drain any excess grease thoroughly.
Step 2: Return the pot with the drained meat to the stove. Add the onion and sauté for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle the taco seasoning mix over the cooked meat and onions. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the spices to toast slightly and become aromatic.
Step 4: Pour in the beef broth, undrained diced tomatoes, undrained diced green chilies, drained and rinsed kidney beans, drained and rinsed black beans, and drained corn. Stir everything together until well combined.
Step 5: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes. Simmering allows the flavors to meld and deepen.
Step 6: Taste the taco soup and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or even a dash of hot sauce if you like extra heat.
Step 7: Ladle the hot taco soup into bowls. Serve with your favorite toppings such as shredded cheese, sour cream, crushed tortilla chips, sliced avocado, fresh cilantro, or green onions. Enjoy!