Start by heating a large pot over medium heat.

Add 1 pound of ground beef (or your preferred protein) and cook until browned, breaking it up with a spoon as it cooks. This will give the soup a rich, meaty base.

Once the beef is browned, stir in 1 diced onion and cook for 2-3 minutes, until softened and fragrant.

Now, it’s time to add the taco seasoning, garlic powder, and smoked paprika. Stir well to coat the beef and onion mixture evenly.

Let the spices cook for 1 minute, allowing them to bloom and intensify the flavor of the soup.

Pour in the black beans, corn, diced tomatoes with green chilies, and tomato sauce. Stir everything together to combine.

Next, add the beef or chicken broth, and adjust the quantity to achieve your desired soup thickness. For a heartier soup, use less broth; for a thinner consistency, add more.

Bring everything to a boil, then reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld beautifully.

Taste the soup and season with salt and pepper to your liking. If you enjoy a bit of heat, add some cayenne pepper or hot sauce.

Feel free to adjust the seasoning based on your preferences, whether you like it spicier or milder.

Once the soup is ready, ladle it into bowls and top it with a handful of Fritos chips.

Add your favorite toppings—shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro all work beautifully here.

Slow Cooker Option: If you’re short on time, brown the beef and onion, then transfer everything to your slow cooker. Set it on low for 6-8 hours or high for 3-4 hours for a hands-off cooking experience.

Make It Ahead: This taco soup stores well in the fridge for up to 3 days, and it actually tastes even better the next day as the flavors continue to develop.