Go Back

Taco Soup With Black Beans

Taco soup with black beans that simmers into a hearty, spoonable Tex-Mex broth with chunky tomatoes, corn, and tender beans. It’s browned with ground beef, then simmered for 15–20 minutes until rich—great for a quick weeknight meal with classic toppings.
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Base soup
  • 1 lb ground beef Use ground turkey if preferred.
  • 1 onion Diced.
  • 3 garlic Minced (about 3 cloves).
  • 2 can (15 oz) black beans Drained and rinsed.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes Undrained.
  • 1 can (14 oz) diced tomatoes Undrained.
  • 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 Use to squeeze over at serving.
  • 1 cilantro
  • 1 avocado

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, 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; stir to combine.
  4. Bring the mixture to a boil, then reduce to a simmer and cook for 15–20 minutes, stirring occasionally, until thickened.
  5. Season with salt and a squeeze of lime juice to balance the flavors.
Serve with classic toppings
  1. Ladle the taco soup into bowls and finish with a squeeze of lime, sour cream, shredded cheddar, tortilla chips, cilantro, and avocado.

Notes

Pro tip: drain and rinse the black beans for a cleaner texture and less can flavor. Store leftovers in an airtight container in the fridge up to 4 days; reheat on the stovetop or microwave. Freezing is yes—freeze in portions up to 3 months, then thaw and reheat; add toppings fresh. For a lighter option, swap half the ground beef for extra-lean turkey or use more beans to reduce total meat while keeping the same broth base.