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Taco Soup With Black Beans

Taco soup with black beans—hearty Tex-Mex ground beef soup simmered until the broth tastes rich and the beans are tender. Finished with lime and classic toppings like cheddar, cilantro, and avocado for an easy weeknight 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef
  • 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 build the soup
  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.
  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 until the flavors meld.
  5. Season with salt and a squeeze of lime juice.
Serve
  1. Ladle the taco soup into bowls and serve with a squeeze of lime, sour cream, shredded cheddar, tortilla chips, cilantro, and avocado.

Notes

For best flavor, let the soup sit 5 minutes off the heat before serving so it thickens slightly. Refrigerate leftovers in a covered container for up to 4 days; freezer is yes for up to 3 months (thaw and reheat gently). For a lighter option, use ground turkey and swap to low-sodium broth and taco seasoning.