Black Bean Taco Soup
This thick, hearty Black Bean Taco Soup is a cozy, bold, and satisfying one-pot meal ready in just 30 minutes. Thickened with beans, spices, and pantry staples, it’s the ultimate easy dinner packed with taco flavor—no more watery bowls!
Servings: 6
Calories: 350kcal
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Can opener
- Ladle
Ingredients
- 1 lb ground beef or turkey
- 1 small onion diced
- 3 cloves garlic minced
- 2 tbsp taco seasoning
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup corn frozen or canned, drained
- 3 cups beef broth low sodium recommended
- Optional: Masa harina crushed tortilla chips, or mashed beans for thickening
Instructions
- Brown the meat: In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned. Drain fat if desired.
- Sauté aromatics: Add diced onions and garlic. Cook 2–3 minutes until soft and fragrant.
- Add flavor base: Stir in taco seasoning, fire-roasted tomatoes, and tomato sauce. Let cook for 1–2 minutes to bloom the spices.
- Combine soup: Pour in the beef broth, black beans, kidney beans, and corn. Stir well.
- Simmer: Reduce heat and let simmer uncovered for 15 minutes to thicken naturally.
- Optional thickening: For a thicker soup, add masa harina, crushed tortilla chips, or mashed beans and simmer another 2–3 minutes.
- Serve & top: Ladle into bowls and top with shredded cheese, sour cream, tortilla strips, avocado, or lime wedges.
Notes
- For a thicker soup, stir in 1–2 tablespoons of masa harina, crushed tortilla chips, or mashed beans. Simmer uncovered for an extra 10 minutes to reduce excess liquid.
- Vegetarian swap: Replace meat with an extra can of beans and use veggie broth.
- Spicier version: Add jalapeño, chipotle, or cayenne.
- Creamy version: Stir in ½ cup heavy cream or shredded cheese before serving.
- Low-carb tweak: Skip beans and corn, use ground meat + bell peppers.