Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
• Add ground beef (or turkey) to the pot. Break it up with a spoon and cook for about 6-8 minutes, until browned. Drain off any excess grease.
• Stir in the ground cumin, chili powder, dried oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
• Pour in the diced tomatoes, diced green chiles, enchilada sauce, rinsed black beans, bay leaf, and beef broth. Stir everything together to combine.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15-20 minutes to allow the flavors to meld. Stir occasionally.
• Remove and discard the bay leaf. Taste and adjust seasonings as needed.
• Ladle the hot soup into bowls. Serve immediately, garnished with chopped cilantro or parsley, a dollop of sour cream, and shredded cheese, if desired.