Liberally mist a soup pot or a large, deep skillet with oil spray and warm over medium-high heat. Add the meat and onions and cook for 6-9 minutes, chopping with a wooden spoon or spatula to crumble the meat as it browns.
Add the beans, corn, tomatoes, jalapeños and taco seasoning mix. Stir to combine. Add the broth and mix everything together. Bring to a boil, reduce heat and simmer for about five minutes or so until the soup is piping hot.
Ladle into bowls and garnish with optional toppers!
Notes
*you can use a 15oz can diced tomatoes instead. If using canned, I recommend fire-roasted diced tomatoes.**If adding jalapeños, remove seeds for less heat*** I like things heavily seasoned and therefore use two (1-ounce each) packets of taco seasoning blend. That’s 4 tablespoons total. However, you may prefer a less intensely flavored soup. With that in mind, I recommend starting with one (1-ounce) packet of taco seasoning blend (2 tablespoons), tasting, and adding more as needed. You can also make your own using my DIY blend.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.