Taco Soup

In a small bowl, combine all the taco seasoning ingredients: chili powder, ground cumin, salt, black pepper, onion powder, paprika, and oregano. Set aside.

In a large pot or Dutch oven over medium-high heat, add the ground beef and diced yellow onion. Cook, breaking up the meat, until the beef is browned.

Drain the excess fat from the pot. Add the minced garlic and diced jalapeño pepper. Stir and cook for about 2 minutes until fragrant.

Stir in the can of petite diced tomatoes, tomato paste, and the prepared taco seasoning mix.

Pour in the beef broth, drained pinto beans, and drained corn. Stir everything together to combine.

Increase the heat to medium-high and bring the soup to a boil.

Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally.

While the soup simmers, prepare your toppings by shredding the cheese and slicing the green onions.

Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately with tortilla chips on the side.