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Cozy 30-Minute Taco Soup with Black Beans and Corn

30-minute taco soup - featured image
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A quick and hearty taco soup made with black beans, corn, and ground beef, simmered in a flavorful broth with fire-roasted tomatoes and taco seasoning. Ready in just 30 minutes, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 3 tablespoons homemade)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1½ cups frozen corn)
  • 1 can (14.5 oz) diced tomatoes with green chiles (like Rotel)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups beef broth (low-sodium)
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or strips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all the way through, about 5-6 minutes. Drain excess fat, leaving about 1 tablespoon.
  3. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the taco seasoning over the meat and onion mixture. Stir well and cook for 1 minute to toast the spices.
  5. Add the diced tomatoes with green chiles, fire-roasted diced tomatoes, black beans, corn, and beef broth. Stir to combine, scraping the bottom of the pot to release any browned bits.
  6. Increase heat to high and bring to a gentle boil, about 3-4 minutes. Then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  7. Taste and adjust seasoning with salt, pepper, or lime juice as desired.
  8. Ladle into bowls and serve with desired toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips, and lime wedges.

Notes

For a thicker soup, mash some of the black beans with a fork before adding. The soup tastes even better the next day as flavors meld. To make it vegetarian, skip the meat and add an extra can of beans; use vegetable broth. For a creamy version, stir in 4 oz cream cheese or ½ cup heavy cream at the end.

Nutrition

Keywords: taco soup, black bean soup, corn soup, 30-minute meal, easy dinner, comfort food, ground beef soup, one-pot meal

Find it online: https://morselora.com/cozy-30-minute-taco-soup-with-black-beans-and-corn/