Yield: 6

NY Times

A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you’re in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

For the taco seasoning: (equivalent to a 1-oz Packet)

• 1-2TBS chili powder, to taste
• 2tsp ground cumin
• 1tsp smoked paprika
• ¼tsp garlic powder
• ¼tsp onion powder
• ¼tsp dried oregano

For the soup:

• ¼cup extra-virgin olive oil
• 1large yellow or red onion, finely chopped, plus more for serving
• Kosher salt (such as Diamond Crystal) and black pepper
• 4garlic cloves, finely chopped
• 1lb ground beef, (or pork, turkey or chicken)
• 1-2jalapeños, finely chopped, to taste, plus more for serving
• 1TBS tomato paste
• 24-oz cans diced green chilis (see Tip)
• 115-oz can pinto beans, drained and rinsed
• 115-oz can black beans, drained and rinsed
• 215-oz cans diced fire-roasted tomatoes
• 2½cups low-sodium chicken or vegetable broth, or water
• 2cups frozen corn
• Handful cilantro leaves and tender stems, roughly chopped

For serving:

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

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set it aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 tsp) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chilis and their liquid, and the pinto and black beans. Season with salt (about 2 tsp). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors meld, about 20 minutes.

Taste for seasoning, adding salt, pepper, and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip:

If your fire-roasted tomatoes include green chilis, omit the 2 cans of green chilis.