First Step: Prep Ingredients Chop the yellow onion, mince the garlic, and finely chop the jalapeño or bell pepper if using. Rinse and drain all beans and corn thoroughly to reduce excess sodium.

Second Step: Brown the Meat Heat a large soup pot over medium-high heat. Add a drizzle of olive oil if desired. Brown the ground beef or turkey with the chopped onion, breaking meat up into small pieces as it cooks. Once cooked through, drain excess grease to keep the soup lighter.

Third Step: Sauté Aromatics Add minced garlic and jalapeño to the pot, sauté for about one minute until fragrant, stirring constantly to avoid burning.

Fourth Step: Add Spices Stir in chili powder, cumin, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to coat the meat and onions evenly with the seasoning blend.

Fifth Step: Combine Main Ingredients Pour in the crushed tomatoes (or diced tomatoes with green chilies and additional diced green chilies), tomato sauce if using, drained beans, corn, and broth. Stir the mixture thoroughly to combine all elements.

Sixth Step: Simmer Bring the soup to a gentle boil, then reduce heat to low. Cover the pot and let simmer for 20–30 minutes, stirring occasionally to prevent sticking and to blend flavors.

Seventh Step: Add Final Ingredients If using frozen or fresh corn, black beans, or pinto beans, add them in the final 10 minutes of cooking. Adjust soup consistency as needed by adding up to ½ cup of water if it’s too thick.

Final Step: Finish and Serve Remove the pot from heat. Stir in fresh cilantro and lime juice if not added earlier or instead of ranch seasoning. Serve hot with toppings like tortilla chips, shredded cheese, avocado, sour cream, or hot sauce according to your preference.