Taco Soup With Black Beans
A hearty and flavorful taco soup combining ground beef, tomatoes, beans, and savory seasonings. Perfect for busy weeknights, it offers a comforting blend of Tex-Mex flavors. Top with crispy chips, cheese, and sour cream for a satisfying meal that appeals to both family and friends.
Ingredients
- 1 lb. ground beef ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 1 (15 1/4 oz.) can corn, undrained ⓘ
- 1 (15 oz.) can black beans, undrained ⓘ
- 1 (15 1/2 oz.) can red kidney beans, undrained ⓘ
- 1 envelope dry Hidden Valley ranch dressing mix ⓘ
- 1 envelope dry taco seasoning ⓘ
- 1 small onion, chopped ⓘ
- tortilla or corn chips ⓘ
- shredded cheese ⓘ
Instructions
- Combine all ingredients except chips, shredded cheese, and sour cream in a slow cooker.
- Cover and cook on low for 4 to 6 hours or until thoroughly heated.
- Serve and garnish individual servings with chips, shredded cheese, and sour cream.
Tips & Substitutions
For a lighter version, substitute ground turkey for beef. You can also use fresh tomatoes if you prefer; just chop and add them in place of the canned crushed tomatoes. If you're short on time, consider using pre-cooked beans. To enhance flavors, try adding a splash of lime juice or fresh cilantro before serving. This versatile dish pairs beautifully with Quick Spanish Rice.
Serving Suggestions
Serve the taco soup hot, garnished with tortilla or corn chips, shredded cheese, and a dollop of sour cream. It makes a hearty meal on its own but can also be paired with a side salad or cornbread for a complete dinner. Consider offering toppings like diced avocado or jalapeños for extra flavor.
Storage & Reheating
Store any leftover taco soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat or in the microwave until hot, stirring occasionally. If the soup thickens, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Soup With Black Beans contains roughly 658 calories, with 32g protein, 180g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (425% of the Daily Value), protein (63% of the Daily Value), and iron (49% of the Daily Value), and a good source of calcium. It also contributes 119g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make taco soup ahead of time?
Yes, taco soup can be made ahead of time and stored in the refrigerator. It often tastes even better after the flavors have had time to meld together. Just make sure to reheat it properly before serving.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the ground beef with plant-based meat or simply omit it altogether. Increase the quantity of beans and add more vegetables like bell peppers or zucchini for added texture and flavor.
Can I freeze taco soup?
Yes, taco soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).