Nutritional information does not include toppings., For thicker soup, simmer uncovered longer to reduce liquid or mash a handful of beans into the soup., For thinner soup, add more broth or water to desired consistency., Leftovers keep in the fridge for 3-5 days and freeze well for up to 3 months., When reheating frozen soup, thaw overnight in refrigerator and warm gently while stirring to maintain texture., Instant Pot method: Brown ground beef using sauté function, drain grease, add all ingredients plus 1 extra cup broth, cook on high pressure for 3 minutes, then natural pressure release for 15 minutes., Crock Pot method: Brown beef on stove, drain fat, add all ingredients to slow cooker, cook on low for 4-6 hours., Vegetarian option: Omit meat and increase beans for protein., Chicken variation: Use cooked shredded chicken instead of ground beef., Taco seasoning packet can replace individual spices; adjust salt and heat level accordingly.