Taco Soup


1 lb. ground sirloin 
1 lb. ground chicken or turkey breast 
6 Tbsp. chili powder 
3 Tbsp. ground cumin 
1½ tsp. garlic powder 
1½ tsp. onion powder 
½ tsp. sea salt 
4½ tsp. smoked paprika 
3 tsp. ground coriander 
1½ tsp. cayenne pepper 
2 tsp. cornstarch 
2 c. low-sodium beef broth 
1 (2.87 oz.) container chili powder
2 qt. tomato juice
1 (15 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes
2 (15 oz.) cans black beans, drained
Fresh tomatoes, diced
Green onion, sliced
Lettuce, shredded
Black olives, sliced
Shredded cheddar cheese
Guacamole or diced avocado
Sour cream
Tortilla chips or thin tortilla strips

Combine the chili powder, cumin, garlic powder, onion powder, salt, paprika, coriander, and cayenne pepper in a bowl; divide the mixture into a ⅓ portion and a ⅔ portion, mixing the cornstarch with the ⅓ portion, and set aside.
Spray a stockpot with cooking spray and add the ground sirloin and chicken or turkey breast, and salt and pepper to taste. Cook until all of the meat is cooked through and slightly browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
Once the hamburger is cooked through, add the ⅓ portion of spice mixture and beef broth; bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Mix the remaining ⅔ portion of spice mixture and the chili powder with some tomato juice and whisk until well incorporated, and then add it to the stockpot. Add the remaining tomato juice, tomato sauce, canned diced tomatoes, and black beans. Simmer the soup for at least an hour to allow all of the flavors to marry and enhance.
When soup is ready, serve it in bowls (make sure to leave some room at the top of your bowl) and top with fresh tomatoes, green onions, lettuce, black olives, shredded cheddar cheese, avocado, and sour cream. Sprinkle with thin-cut tortilla strips or serve with tortilla chips.