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Taco Soup With Black Beans

Taco soup with black beans and a bold Tex-Mex broth simmered until hearty. Ground beef, corn, and tomatoes create a thick, spoonable soup that’s finished with lime and crunchy toppings.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco soup
  • 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
  • 0.25 cup sour cream
  • 0.5 cup shredded cheddar
  • 0.5 cup tortilla chips
  • 1 lime wedges
  • 0.25 cup cilantro
  • 0.5 avocado

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown ground beef in a large pot over medium-high heat until fully cooked, then drain the fat.
  2. Sauté onion for 3 minutes, then add garlic and cook for 1 minute.
Simmer the soup
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, broth, and cumin to the pot and stir to combine.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until thickened.
Finish and serve
  1. Season with salt (to taste) and a squeeze of lime juice.
  2. Serve with a squeeze of lime and top with sour cream, shredded cheddar, tortilla chips, cilantro, and avocado.

Notes

For the best texture, keep the heat at a gentle simmer so the beans don’t break down too much. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 3 months (add toppings fresh after reheating). For a lighter version, use ground turkey and low-sodium broth/taco seasoning.