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Taco Soup With Black Beans

Taco soup with black beans made with browned ground beef, a thick Tex-Mex broth, and a simmered mix of beans, corn, and tomatoes. Ready in about 35 minutes, it’s hearty and perfect for topping 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef or turkey Use lean ground beef or turkey for less fat.
  • 1 onion, diced Dice for even sautéing.
  • 3 garlic, minced Minced so it blends into the broth quickly.
  • 2 can (15 oz) black beans, drained and rinsed Rinse to reduce excess sodium.
  • 1 can (15 oz) corn, drained Drain well so the soup doesn’t get watery.
  • 1 can (10 oz) Rotel tomatoes Includes chiles for heat; use mild if desired.
  • 1 can (14 oz) diced tomatoes Gives extra body and tomato flavor.
  • 1 packet (1 oz) taco seasoning Classic taco spice blend.
  • 1 packet (1 oz) ranch dressing mix Adds tang and creaminess to the broth.
  • 4 cup beef or chicken broth Choose beef for deeper flavor; chicken for lighter.
  • 1 tsp cumin Warm, earthy spice for Tex-Mex depth.
  • 1 salt Add to taste at the end.
  • 1 lime juice Squeeze in at the end to brighten flavor.
Toppings
  • 1 sour cream Optional but classic; add to bowls to taste.
  • 1 shredded cheddar Sharp cheddar melts slightly from hot soup.
  • 1 tortilla chips Add just before serving so they stay crisp.
  • 1 lime wedges Serve for extra squeeze over each bowl.
  • 1 cilantro Chopped or whole leaves as desired.
  • 1 avocado Dice for creamy, fresh topping.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
Simmer the soup
  1. Add both cans of black beans, corn, both tomatoes, both seasoning packets, broth, and cumin to the pot and stir.
  2. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until thickened.
Finish and serve
  1. Season with salt and a squeeze of lime juice to brighten the flavor.
  2. Serve with a squeeze of lime, sour cream, cheddar, chips, cilantro, and avocado.

Notes

Pro tip: let the soup simmer uncovered for the full 15-20 minutes so it thickens slightly before toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months (add chips and avocado after reheating). For a dietary swap, use ground turkey and choose low-sodium broth and ranch mix if you want a lighter, lower-sodium version.