Make Loaded Beef Enchilada Soup

• Heat your Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart with your spoon. Cook until it’s no longer pink and starts to brown, about 6-8 minutes. Drain excess fat if necessary. Add the diced onion and cook until softened, roughly 3-4 minutes.
• Sprinkle the 3 tablespoons of taco seasoning over the beef and onions. Stir well to coat everything evenly, letting the spices bloom for about 1 minute.
• Add the two cans of red enchilada sauce and the jar of beef bone broth to the pot. Stir everything together, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer.
• Add the can of diced tomatoes (with juice), sweet corn, black beans (with juice), and green chiles. Stir to combine.
• Reduce the heat to low, cover, and let the soup simmer for at least 20 minutes. For richer taste, simmer up to 45 minutes.
• While the soup simmers, heat a small skillet with a little oil and fry the corn tortilla strips until crispy and golden. Alternatively, bake them in the oven for a lighter version.
• Ladle the hot soup into bowls. Top generously with crispy tortilla strips, a dollop of sour cream, shredded cheddar cheese, and a sprinkle of fresh cilantro. Serve immediately and enjoy!