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Cozy Taco Soup with Ground Beef and Black Beans

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A quick and easy taco soup made with ground beef, black beans, and pantry staples, perfect for cold weather and weeknight dinners. This forgiving recipe comes together in under 40 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 pound ground beef (85/15 preferred)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano (Mexican oregano if available)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4-ounce) can diced green chiles (mild or hot)
  • 4 cups low-sodium beef broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon tomato paste
  • For serving (optional): shredded cheddar cheese or Monterey Jack, sour cream or Greek yogurt, fresh cilantro, diced avocado, crushed tortilla chips or Fritos, lime wedges

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until nicely browned.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) over the beef. Stir constantly for about 1 minute until the spices are fragrant.
  5. Stir in the tomato paste and cook for another minute, stirring constantly.
  6. Pour in the fire-roasted tomatoes (with their juices), diced green chiles, and beef broth. Stir, scraping up any browned bits from the bottom of the pot.
  7. Stir in the drained black beans, pinto beans, and frozen corn. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
  8. Taste the broth and adjust seasoning with more salt or a squeeze of lime juice if desired. For more heat, add a pinch of cayenne.
  9. Ladle the soup into bowls and serve with desired toppings.

Notes

For best flavor, do not skip blooming the spices in the hot oil. Fire-roasted tomatoes add depth; if unavailable, use regular diced tomatoes plus a pinch of smoked paprika. The soup thickens as it sits; add a splash of broth when reheating. This soup tastes even better the next day.

Nutrition

Keywords: taco soup, ground beef, black beans, easy soup, weeknight dinner, comfort food, cold weather soup, freezer-friendly

Find it online: https://breezybake.com/cozy-taco-soup-with-ground-beef-and-black-beans/