1. Cook the Beef:
In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Sauté the Onion and Garlic:
Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Seasoning and Vegetables:
Stir in the taco seasoning mix until the beef and onions are well coated. Add the black beans, pinto beans, corn, and diced tomatoes with green chilies. Stir to combine.
4. Add Broth and Simmer:
Pour in the beef broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
5. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Add the sour cream and mix well. Season with salt and pepper to taste.
6. Serve:
Ladle the hot soup into bowls and garnish with fresh chopped cilantro. Serve with tortilla chips, avocado slices, extra shredded cheese, and lime wedges for squeezing over the soup.
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