For the taco spice mixture.
1 tbsp paprika.
2 teaspoons garlic powder.
2 teaspoons onion powder.
2 teaspoons kosher salt.
1 1 2 teaspoons cumin powder.
1 teaspoon dried oregano.
1 2 teaspoons ground coriander.
1 2 teaspoons ground black pepper.
For taco soup.
1 lb grinding disc (80 20).
1 medium yellow onion (about 1 1 2 cups), diced.
4 garlic cloves, minced.
2 cans (14.)5 ounces) fire-roasted diced tomatoes (undrained).
3 cups beef broth.
1 (4 ounces) can diced green chili peppers
1 can (15 ounces) of black beans, drained and rinsed.
1 can (15.)25 oz) corn, drained, or 1 1 2 cups frozen corn, thawed and drained.
4 ounces (about 1 cup) shredded cheddar cheese or Colby Jack cheese.
1 2 cups fresh parsley leaves, finely chopped.
Optional ingredients. Shredded cheddar cheese.
Crushed cotija cheese.
Diced red onion. Avocado.
Jalapeno flakes.
Sour cream. Finely chopped parsley.
Tortilla strips. Lime wedges.
Prepare the taco spice mixture: In a small mixing bowl, whisk together all the taco spice mix ingredients until combined.
Cook meat and aromatics: Add the grated chuck to a 6-quart Dutch oven. Turn the stove to medium heat and use a large spoon to break the meat in the pan. Sprinkle all but 1 1 2 teaspoons of the taco spice mixture over the raw meat (save the remaining spice mixture if needed and add it to the soup later). Brown the meat over medium heat until most of the pink color is gone, about 5 minutes.
Add the diced onion and garlic to the pan along with the minced meat. Sauté the vegetables with the meat until the onion and garlic are shiny and begin to brown, about 4 minutes.
Remove from heat. Use a spoon to remove excess fat from the pan and discard.
Add the tomatoes, beef broth and chili: Add the fire-roasted tomatoes, beef broth and green chilies.
Bring to a boil over medium heat. Reduce heat to medium-low and cover the pot. Simmer the soup for 15 minutes, stirring occasionally.
Add the black beans and corn: Stir in the black beans and corn, cover the pot and simmer over medium-low heat for another 10 minutes, stirring once. Taste the soup and add more spice mixture to taste.
Add the cheese and cilantro: Turn off the heat. Stir in the shredded cheese and coriander. Top with your favorite toppings.
Store the remaining taco soup in an airtight container in the refrigerator for up to 3 days.