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Taco Soup With Black Beans

Taco soup with black beans made with browned ground beef, Rotel tomatoes, and a bold Tex-Mex broth. Simmered until thick and hearty, then finished with lime, melty cheddar, and crunchy tortilla chips.
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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 whichever you prefer.
  • 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, added near the end.
  • 1 lime juice Squeeze in at the end.
Topping
  • 0.25 cup sour cream
  • 0.5 cup shredded cheddar
  • 2 tortilla chips
  • 1 lime wedges Serve for extra squeezing.
  • 0.25 cup cilantro
  • 0.5 avocado

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown ground beef in a large pot over medium-high heat, then drain fat to prevent greasiness.
  2. Sauté diced onion for 3 minutes; add minced garlic and cook 1 minute until fragrant.
  3. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, broth, and cumin to the pot; stir to combine.
  4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes so the flavors meld and the broth thickens slightly.
  5. Season with salt and stir in lime juice to brighten the flavor right before serving.
Serve
  1. Serve the taco soup with a squeeze of lime, sour cream, shredded cheddar, tortilla chips, cilantro, and avocado for contrasting textures and freshness.

Notes

Pro tip: drain the beef well after browning—this keeps the Tex-Mex broth from turning oily. Store in an airtight container in the refrigerator up to 4 days; reheat on the stove. Freezing is yes: freeze up to 3 months, then thaw and reheat, topping fresh at serving. For a lighter option, use ground turkey and reduced-fat ranch dressing mix.