Print

Easy Taco Soup with Black Beans and Corn: Best One-Pot Dinner

easy taco soup with black beans and corn - featured image
Print Recipe

This easy taco soup with black beans and corn is a quick, one-pot weeknight dinner that comes together in under 30 minutes. Packed with smoky, savory flavor and simple pantry ingredients, it’s the perfect comfort food for busy nights.

Ingredients

Scale
  • 1 pound ground beef (85/15 works great)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil (only if using lean meat)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes with green chiles (like Rotel)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 1 packet taco seasoning (or homemade, see notes)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • For topping: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Brown the beef (5 minutes): Place your pot over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with your spoon, until the beef is no longer pink and the onion is translucent—about 5 minutes. Don’t drain the fat completely; a little bit adds flavor to the broth. If you’re using very lean meat, add that tablespoon of olive oil before the onion.
  2. Add the garlic and spices (1 minute): Stir in the minced garlic, taco seasoning, chili powder, cumin, and smoked paprika. Cook for 30 seconds to 1 minute until you can smell the spices becoming fragrant.
  3. Add the canned goods (2 minutes): Pour in the diced tomatoes with green chiles (undrained), fire-roasted diced tomatoes (undrained), tomato sauce, drained black beans, and drained corn. Stir everything together until well combined.
  4. Add the broth and bring to a boil (3 minutes): Pour in the beef broth and stir. Increase the heat to high and bring the soup to a gentle boil.
  5. Simmer and let the flavors meld (15 minutes): Reduce the heat to medium-low so the soup is at a gentle simmer. Let it cook uncovered for 15 minutes, stirring occasionally. If the soup seems too thick, add a splash more broth or water. Too thin? Let it simmer a few minutes longer.
  6. Taste and adjust (2 minutes): After 15 minutes, taste the broth. Adjust salt, chili powder, or a squeeze of lime as needed.
  7. Serve with toppings (2 minutes): Ladle the soup into bowls. Let everyone add their own toppings—cheese, sour cream, cilantro, avocado, and a handful of crushed tortilla chips.

Notes

Don’t skip blooming the spices in the fat—it releases their essential oils and transforms the flavor. Use fire-roasted tomatoes for a smoky depth. Let the soup rest 5-10 minutes before serving for best flavor. For homemade taco seasoning: mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ¼ teaspoon cayenne (optional), and salt and pepper to taste.

Nutrition

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

Find it online: https://freshforkful.com/easy-taco-soup-with-black-beans-and-corn-best-one-pot-dinner/