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Taco Soup With Black Beans

Taco soup with black beans—hearty Tex-Mex soup with ground beef, corn, and tomatoes simmered until thick and flavorful. Finished with lime and fresh toppings like cilantro and avocado for a bright, cozy 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Taco 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
  • salt
  • lime juice
Toppings
  • sour cream
  • shredded cheddar
  • tortilla chips
  • lime wedges
  • cilantro
  • avocado

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. The meat should lose its pink color and no longer look wet.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute. Stir until the onion softens and the garlic becomes fragrant.
Simmer the soup
  1. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, broth, and cumin to the pot and stir. Make sure everything is evenly combined and submerged.
  2. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes. You should see a steady bubble and the soup begin to thicken slightly.
  3. Season with salt and a squeeze of lime juice. Taste and adjust so the flavors feel balanced and bright.
Serve with toppings
  1. Ladle the taco soup into bowls and squeeze over extra lime juice. The surface should look glossy from the hot broth.
  2. Top each bowl with sour cream, shredded cheddar, tortilla chips, cilantro, and avocado. Add avocado last so it stays creamy, and finish with chips for crunch.

Notes

Pro tip: If you want a thicker taco-soup texture, simmer uncovered for the longer end of the 15–20 minutes. Store leftovers in the refrigerator up to 4 days in a covered container; freeze up to 3 months (leave off toppings, then add fresh after reheating). For a lighter option, swap the ground beef for ground turkey and choose reduced-sodium broth.