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Cozy Taco Soup with Black Beans and Corn – Easy One-Pot Dinner

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This cozy taco soup with black beans and corn is a one-pot wonder that’s perfect for chilly evenings. It’s packed with smoky, savory flavor from fire-roasted tomatoes, black beans, corn, and seasoned ground beef, all simmered together in a rich broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (85/20)
  • 2 tablespoons taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 3 cups beef broth
  • 1 can (4 oz) diced green chilies
  • Salt and black pepper to taste
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Crushed tortilla chips or crispy tortilla strips (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the oil: Place your Dutch oven over medium heat and add the olive oil. Let it warm up for about 30 seconds until shimmering.
  2. Sauté the aromatics: Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Brown the meat: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. Spoon out excess fat, leaving about 1 tablespoon.
  4. Bloom the spices: Sprinkle the taco seasoning, cumin, and smoked paprika over the meat. Stir and cook for 60-90 seconds until fragrant.
  5. Add the liquids and canned goods: Pour in the fire-roasted tomatoes (with juices), drained black beans, drained corn, diced green chilies, and beef broth. Stir to combine, scraping the bottom of the pot.
  6. Bring to a boil, then simmer: Turn heat to high and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes.
  7. Taste and adjust: Add salt and pepper as needed (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Add cayenne or hot sauce for more heat if desired.
  8. Serve it up: Ladle soup into bowls and top with shredded cheese, sour cream, cilantro, tortilla chips, avocado, and a squeeze of lime.

Notes

For best flavor, bloom the spices in hot oil before adding liquids. Let the soup rest 10-15 minutes before serving. Make ahead for even better flavor—it improves overnight. To thicken, mash half a can of black beans before adding or simmer uncovered for the last 10 minutes. For a vegetarian version, skip the beef and add an extra can of black beans and pinto beans; use vegetable broth.

Nutrition

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

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