Ingredients:

• 1 pound ground beef or chicken
• 1 white onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 jalapeño pepper, seeds removed and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• Juice of 1 lime
• Toppings: chopped fresh cilantro, diced avocado, sliced radishes, crumbled queso fresco, tortilla chips

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.
2. Add the ground beef or chicken to the pot, breaking it up with a wooden spoon. Cook until browned and fully cooked.
3. Stir in the chopped jalapeño, cumin, chili powder, dried oregano, salt, and pepper. Allow the spices to toast for a minute, enhancing their flavors.
4. Pour in the diced tomatoes, along with their juice, and give everything a good stir. Let it simmer for a few minutes to allow the flavors to meld together.
5. Add the chicken or vegetable broth to the pot, followed by the frozen corn and black beans. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to develop.
6. Just before serving, squeeze in the fresh lime juice to brighten up the soup.
7. Ladle the Mexican Street Taco Soup into bowls, and garnish with any or all of the suggested toppings: chopped fresh cilantro, diced avocado, sliced radishes, crumbled queso fresco, and tortilla chips.

Buen provecho! Enjoy this Mexican Street Taco Soup with loved ones and let the flavors transport you to the lively streets of Mexico.

Variations and Tips:

• For a vegetarian version, omit the ground meat and use vegetable broth. Add an extra can of black beans or substitute with diced tofu for protein.
• Heat lovers can add more jalapeño peppers or even a sprinkle of cayenne pepper for an extra kick.
• Experiment with different toppings like sour cream, pickled jalapeños, or even a dollop of guacamole.
• If you’re short on time, use pre-cooked rotisserie chicken instead of ground meat. Just shred the chicken and add it to the soup towards the end of cooking.

I hope this recipe brings a taste of Mexico to your table, and that each spoonful warms your heart and delights your taste buds. Happy cooking and happy eating!