1 ½ lb (680 g) ground beef (80/20)

1 small yellow onion, diced

2 jalapeños, seeded and diced (or bell peppers for milder flavor)

3 cloves garlic, minced

2 Tbsp butter

1 oz packet taco seasoning

1 tsp hot sauce (adjust to taste)

1 tsp dried oregano

½ tsp mustard powder

Pinch of cayenne pepper, more if you like heat

10 oz (285 g) red enchilada sauce

10 oz (285 g) diced tomatoes with green chilies, undrained

15½ oz (440 g) black beans, drained and rinsed

2 cups beef broth

2 cups chicken broth

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

½ cup sour cream, room temperature

1 Tbsp cream cheese, softened

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In a large soup pot over medium-high heat, brown the ground beef with diced onion until fully cooked; drain excess grease.

Add jalapeños and garlic; sauté for 4–5 minutes until softened.

Stir in butter, taco seasoning, hot sauce, oregano, mustard powder, and cayenne; cook for 30 seconds until fragrant.

Add enchilada sauce, diced tomatoes with chilies, black beans, beef broth, and chicken broth. Stir to combine and bring to a boil.

Reduce heat and simmer for 15 minutes to meld flavors.

In a small bowl, whisk sour cream and cream cheese with ¼ cup hot broth until smooth. Stir back into soup.

Add shredded cheddar and Monterey Jack cheeses; stir until melted and creamy.

Taste and adjust seasoning with salt, pepper, or hot sauce.

Serve hot—garnish with extra cheese, sour cream, chopped cilantro, or tortilla chips if desired.