Step 1

Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.

Step 2

Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well.

Step 3

Add taco seasoning and stir to combine.

Step 4

Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute.

Step 5

Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes.

Step 6

Bring to a boil, reduce to a simmer and cook for 15 minutes.

Step 7

Add in black beans, oregano, and cayenne pepper.

Step 8

Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It's important that the base isn't too hot when you do this.  (I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.)

Step 9

Remove from heat. Sprinkle in the cheese and stir to combine.

Step 10

Season with salt and pepper if desired and serve!