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Taco Soup With Black Beans

Taco soup with black beans simmers in a 5-quart Dutch oven with ground beef, corn, tomatoes, and a savory blend of taco and ranch seasonings. The result is a hearty, gently simmered soup with tender beans and a rich broth.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 90% lean
  • 1 yellow onion medium, chopped
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups beef broth

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef and onion, breaking up the beef, for 7 to 9 minutes, until the beef reaches 160°F and the onion is softened; drain excess grease if needed.
  2. Stir in the taco seasoning and ranch seasoning, then add the diced tomatoes, green chiles, black beans, corn, and beef broth.
  3. Bring the soup to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.

Notes

For the best texture, break up the beef as it cooks and drain excess grease if needed. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Ground turkey can replace the beef if you prefer a leaner soup.