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Taco Soup With Black Beans

Taco soup with black beans simmered in a bold Tex-Mex broth, with ground beef and corn for hearty spoonable texture. Finished with lime and classic toppings like chips, cheddar, cilantro, and avocado.
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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
  

Base
  • 1 lb ground beef
  • 1 onion, diced
  • 3 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
  • 0.25 tsp salt
  • 1 lime lime juice
Toppings
  • 0.25 cup sour cream
  • 0.5 cup shredded cheddar
  • 1 cup tortilla chips
  • 1 lime wedge lime wedges
  • 0.25 cup cilantro
  • 0.5 avocado

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: drain and rinse the black beans and corn for a thicker, less watery soup. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave. Freeze yes—cool completely first, then freeze up to 3 months and thaw overnight in the fridge. For a lighter option, use ground turkey instead of beef.