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Taco Soup With Black Beans

Taco soup with black beans—hearty Tex-Mex comfort made in one pot with browned ground beef, simmered beans, corn, and tomatoes for a thick, spoonable broth. Finished with bright lime and classic toppings like sour cream, cheddar, and tortilla chips for crunch.
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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: 465
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef or turkey Use leaner meat if you want less fat to drain.
  • 1 onion Dice to about 1/4-inch for even softening.
  • 3 garlic Minced for quick flavor release.
  • 2 can (15 oz) black beans Drained and rinsed to reduce sodium and prevent excess starchy broth.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes Use for added heat and flavor.
  • 1 can (14 oz) diced tomatoes Helps thicken and round out the flavor.
  • 1 packet (1 oz) taco seasoning Classic taco flavor.
  • 1 packet (1 oz) ranch dressing mix Adds tang and body to the soup.
  • 4 cup beef or chicken broth Choose based on your preferred flavor profile.
  • 1 tsp cumin Warm, earthy Tex-Mex note.
Toppings
  • 1 sour cream Optional but adds cool creaminess to balance the simmered broth.
  • 1 shredded cheddar Melts slightly from the hot soup.
  • 1 tortilla chips Add at the table so they stay crisp.
  • 1 lime wedges Squeeze over to brighten each bowl.
  • 1 cilantro Chop or use leaves for a fresh finish.
  • 1 avocado Diced or sliced for creamy texture.

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.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
Simmer the soup
  1. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, broth, and cumin; stir until evenly combined.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until thickened.
  3. Season with salt and a squeeze of lime juice, then taste and adjust as needed.
Serve
  1. Serve the taco soup with a squeeze of lime, sour cream, shredded cheddar, tortilla chips, cilantro, and avocado.

Notes

Pro tip: keep the chips off until serving so they stay crisp, not soggy. Store leftovers in the fridge up to 4 days in a sealed container; freeze up to 3 months (add toppings fresh after reheating). For a lighter option, use ground turkey and drain any extra fat after browning.