Taco Soup

cooking.nytimes.com

annesalmon

subheading: FOR THE TACO SEASONING (EQUIVALENT TO A 1-OUNCE PACKET):

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

subheading: FOR THE SOUP:

¼ cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2½ cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Directions at cooking.nytimes.com

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