Hearty Taco Soup

Heat your large pot over medium heat and add a splash of oil. When it shimmers, toss in the chopped onion and minced garlic, cooking for about 5-7 minutes until fragrant and translucent, filling your kitchen with a sweet, savory aroma.
Add the ground beef to the pot, breaking it apart with your spoon. Cook for about 8 minutes until it’s deeply browned and caramelized, stirring occasionally to render out excess fat.
Sprinkle in the taco seasoning or your spice blend, stirring well to coat the meat and release fragrant aromas after 1-2 minutes.
Pour in the canned diced tomatoes, breaking them up slightly with your spoon, then stir in the rinsed beans. Let everything cook uncovered for about 10 minutes, allowing the flavors to meld and some of the liquid to reduce slightly.
Pour in the broth, enough to cover the ingredients, and bring the mixture to a gentle simmer. Once bubbling, lower the heat to maintain a low simmer, cover loosely, and cook for 20 minutes, stirring occasionally to prevent sticking.
Taste the soup and adjust seasoning with salt, pepper, or extra spices as needed. If the soup is too thick, add a splash more broth; if too thin, uncover and simmer until it reaches your desired consistency.
When ready to serve, ladle the hot soup into bowls, then generous sprinkle with shredded cheese, dollops of sour cream, and chopped cilantro if using. Squeeze fresh lime juice over each bowl for a bright, tangy finish.