Taco Soup

1. Peel and chop onion. Deseed jalapeño, remove seeds, and finely dice. Mince cilantro, discarding stems. Drain and rinse beans.

2. Zest and juice half of the limes. Slice remaining limes into wedges. Peel, pit, and dice avocados. Set aside.

3. Add avocado oil to a Dutch oven or soup pot and heat over medium heat. When oil is hot, add onions and jalapeños. Cook for 3-4 minutes until onions are translucent.

4. Add garlic and beef and cook, breaking beef up, until there is no pink remaining.

5. Add taco seasoning and stir to coat beef and veggies.

6. Add beans, corn, tomatoes, and beef broth. Stir to combine and raise heat to high. Bring soup to a boil.

7. Once soup boils, turn down to medium low and allow soup to simmer for 20-25 minutes. Meanwhile, prepare the cilantro lime sour cream.

8. Place sour cream in a bowl. Add half of the zest and all the lime juice. Add half of the cilantro. Stir to combine. Taste and add more lime zest if desired.

9. Taste soup and add salt and pepper, to taste.

10. Ladle soup into bowls and lay out remaining cilantro, diced avocados, cilantro lime sour cream, tortilla chips, lime wedges, and pepitas for guests to top soup to their preference. Enjoy!