Go Back

Taco Soup With Black Beans

Taco soup with black beans is a hearty Tex-Mex bowl made with browned ground beef, tender simmered tomatoes, and a thick, spoonable broth. It’s built in one pot, simmered 15–20 minutes for deep flavor, then finished with lime, avocado, and crunchy tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef or turkey
  • 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
  • 0.5 tsp salt to taste
  • 0.5 lime juice squeeze to finish
Toppings
  • 0.25 sour cream
  • 0.25 shredded cheddar
  • 0.25 tortilla chips
  • 1 lime wedges
  • 0.25 cilantro
  • 0.25 avocado

Equipment

  • 1 Dutch oven

Method
 

Cook the taco soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess 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, then stir to combine.
  4. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally until thickened slightly.
  5. Season with salt and add a squeeze of lime juice to balance the flavors.
Serve
  1. Serve in bowls with a squeeze of lime, sour cream, shredded cheddar, tortilla chips, cilantro, and avocado on top.

Notes

Pro tip: simmer uncovered if you want a thicker, more spoon-coating soup. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (add toppings like chips, avocado, and cilantro fresh after reheating). For a lighter option, use ground turkey and swap some toppings (or skip cheddar) to reduce saturated fat.