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Taco Soup With Black Beans

Taco soup with black beans is a quick Tex-Mex one-pot meal with a thick, bold broth from simmered tomatoes, corn, and beans. Browned ground beef adds savory depth, then everything simmers until rich and spoonable.
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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
  

Taco soup base
  • 1 lb ground beef or turkey Use ground beef for classic flavor, or swap turkey to lighten it up.
  • 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
Toppings
  • 0.25 sour cream Optional; add at serving for creaminess.
  • 0.25 shredded cheddar Optional; sprinkle on hot soup for melt.
  • 1 tortilla chips Optional; crush lightly or serve as a scoop topper.
  • 1 lime wedges Optional; squeeze over right before eating.
  • 0.25 cilantro Optional; add for freshness.
  • 0.25 avocado Optional; slice or cube for creamy texture.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook 1 minute.
  3. Add 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 heat to a simmer and cook for 15-20 minutes, stirring occasionally.
  5. Season with salt and a squeeze of lime juice to balance the flavors.
Serve
  1. Ladle the taco soup into bowls and squeeze lime over each portion.
  2. Top with sour cream, shredded cheddar, tortilla chips, cilantro, and avocado to serve.

Notes

Pro tip: rinsing and draining the black beans keeps the soup from tasting tinny and helps the broth thicken as it simmers. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove. Freezing is yes—freeze up to 3 months and add toppings fresh after reheating. For a lighter option, use ground turkey and serve with reduced-sodium seasoning or extra lime and cilantro for brightness.