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Taco Soup With Black Beans

Taco soup with black beans in a bold Tex-Mex broth—made by simmering ground beef, tomatoes, corn, and beans until thick and cozy. Finish each bowl with lime, cilantro, avocado, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb ground beef or turkey
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
  • 1 tsp cumin
Toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 tortilla chips
  • 1 lime wedges
  • 1 cilantro
  • 1 avocado
  • 1 salt for seasoning
  • 1 lime juice for finishing

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat to remove excess grease.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute, stirring until fragrant.
Build the soup
  1. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, broth, and cumin to the pot; stir well to combine.
  2. Bring the mixture to a boil, then reduce heat to a simmer and cook 15-20 minutes, stirring occasionally, until the flavors meld and the broth thickens slightly.
Season and serve
  1. Season with salt and a squeeze of lime juice to brighten the soup.
  2. Serve hot with a squeeze of lime and top each bowl with sour cream, shredded cheddar, tortilla chips, cilantro, and avocado.

Notes

Pro tip: rinse the black beans well so the soup doesn’t taste overly starchy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on the stovetop or microwave until hot. Freezing is yes—freeze the soup base (without chips or fresh toppings) up to 3 months; thaw and reheat, then add fresh toppings. For a lighter option, use ground turkey and swap some of the sour cream topping for plain Greek yogurt.