This Black Bean Taco Soup is a hearty and tasty dish! It’s packed with black beans, corn, and plenty of spices, making it a flavor fest in a bowl.
I love how easy it is to whip up. Just toss everything in a pot, let it simmer, and voilà! Perfect for cozy nights in or a quick lunch. Don’t forget the toppings! 🌮
Key Ingredients & Substitutions
Ground Beef: I often use ground turkey for a leaner option, but feel free to use whatever ground meat you enjoy! You could even go meatless by omitting it or using mushrooms for a great texture.
Beans: Black beans are the star here, but pinto or kidney beans can work as substitutes. If you’re avoiding beans entirely, lentils are a nice alternative that holds up well in soup.
Broth: Beef broth adds depth to the soup, but vegetable broth offers a lighter taste. I’ve made it with chicken broth too, and it was still delicious.
Spices: Taco seasoning gives a flavorful kick. If you don’t have it, mix chili powder, cumin, and garlic powder as a substitute. Adjust according to your taste preferences!
How Do I Get My Soup to Taste Amazing?
Building flavor is key! Start by sautéing your onions, bell peppers, and garlic until they’re soft; this base adds lots of taste. After browning the meat, be sure to mix in the spices well before adding the liquids. This helps the flavors develop better.
- Cook the veggies on medium heat until they’re tender—about 5 minutes is great.
- When adding spices, cook for a minute until they become fragrant before adding the broth and other ingredients.
- Letting the soup simmer for 25-30 minutes allows all the flavors to mix. Give it a taste before serving; you might want more seasoning or a squeeze of lime juice!
Black Bean Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans or kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth (or vegetable broth)
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for extra heat)
- Salt and pepper, to taste
- 1 tbsp olive oil or vegetable oil
For Serving / Garnish:
- Sliced avocado
- Fresh cilantro leaves
- Jalapeño slices
- Sour cream or Greek yogurt
- Shredded cheese (cheddar or Mexican blend)
- Tortilla chips or strips
How Much Time Will You Need?
This Black Bean Taco Soup takes about 15 minutes to prepare and 30 minutes to cook, for a total of approximately 45 minutes. You’ll enjoy a flavorful, hearty meal in no time!
Step-by-Step Instructions:
1. Sauté Veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper, cooking for about 5 minutes until they’re nice and softened. You want them to smell delicious!
2. Add Garlic:
Stir in the minced garlic and let it sauté for an additional minute until fragrant. This will enhance the soup’s delicious aroma!
3. Cook the Meat:
Add the ground beef (or turkey) to the pot. Cook it while breaking it up with a spoon until it’s browned and no longer pink. If there’s extra fat, feel free to drain it out, so the soup isn’t too greasy.
4. Add Spices:
Now, stir in the taco seasoning, ground cumin, chili powder (if using), and a pinch of salt and pepper. Mix everything well to coat the meat and vegetables evenly with those tasty spices.
5. Combine the Ingredients:
Pour in the beef broth, diced tomatoes (with their juice), tomato sauce, black beans, pinto/kidney beans, and corn. Stir it all together; it’s starting to look like soup!
6. Simmer the Soup:
Bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 25 to 30 minutes. This lets the flavors meld beautifully while the soup thickens slightly.
7. Taste and Adjust:
After simmering, taste the soup and adjust any seasonings if you like. A little more salt, pepper, or spice may elevate the flavor just to your liking!
8. Serve and Garnish:
Ladle the hot soup into bowls and top each serving with sliced avocado, a dollop of sour cream, fresh cilantro, jalapeño slices, and tortilla chips for a fun crunch. Enjoy!
9. Enjoy!
Serve your delicious Black Bean Taco Soup hot and relish in the comforting flavors. This recipe makes about 6 hearty servings!
Can I Use Different Proteins in This Soup?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based ground meat for a vegetarian option. Each will bring its unique flavor, so pick your favorite!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, skip the ground meat and add more beans or vegetables like zucchini and bell peppers. Using vegetable broth will also ensure the dish stays completely meat-free!
Can I Freeze Leftovers?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat on the stove.
What Sides Pair Well with Black Bean Taco Soup?
This soup is delicious on its own, but for a heartier meal, serve it with cornbread, a fresh salad, or tortilla chips on the side. You can even add a side of rice to soak up all that flavorful broth!
