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Taco Soup With Black Beans

Taco soup with black beans is a quick Tex-Mex one-pot meal with a hearty, brothy texture and tender beans. Simmered until flavorful, it’s topped with lime, cheese, and crunchy tortilla chips for a satisfying bowl.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef or turkey
  • 1 onion
  • 3 garlic
  • 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

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  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 for 1 minute.
Simmer the soup
  1. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, broth, and cumin to the pot; stir to combine.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally until thick and flavorful.
  3. Season with salt and a squeeze of lime juice.
Serve
  1. Serve the taco soup with a squeeze of lime along with sour cream, shredded cheddar, tortilla chips, cilantro, and avocado.

Notes

Pro tip: drain and rinse the black beans to keep the broth from tasting heavy. Store leftovers in the fridge up to 4 days; freezer: yes, freeze up to 3 months, and add fresh toppings after reheating. For a lighter option, use ground turkey and top with reduced-fat cheddar.