Instructions

• Prepare ingredients: peel and dice the onion; cut the corn tortillas into strips; have the sour cream, shredded cheddar, and diced cilantro ready.
• Heat a large skillet over medium-high heat. Add the 2 lb lean ground beef, the diced onion, and the 3 tbsp taco seasoning. Cook, breaking the beef into pieces, until the meat is browned and no longer pink (about 6–10 minutes).
• Drain and discard any grease or excess liquid from the skillet.
• Add the 2 cans red enchilada sauce, the jar of Zoup! Beef Bone Broth, the can of diced tomatoes (not drained), the can of sweet corn (drained), the can of black beans (not drained), and the can of green chiles (not drained). Stir well to combine and scrape up any browned bits from the bottom of the skillet.
• Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.
• Serve the soup hot with corn tortilla strips and your choice of sour cream, shredded cheddar cheese, and diced cilantro.