Hearty Beef Taco Soup with Black Beans and Creamy Tomato Broth

Imagine all the flavors of your favorite tacos transformed into a warm, comforting bowl of soup. That’s exactly what this hearty beef taco soup delivers. With seasoned ground beef, black beans and a rich, creamy tomato broth, every spoonful is a fiesta of taste and texture.

Best of all, it comes together in just one pot, making cleanup a breeze. Top it with a generous sprinkle of Mexican cheese, a dollop of cool sour cream and fresh scallions for that perfect finishing touch. Grab your biggest spoon and dig in!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Dice the tomato and thinly slice the scallions, separating white and green parts. Drain and rinse the black beans.
2. In a large pot or Dutch oven, heat 1 teaspoon cooking oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper to taste.
3. Stir in the tomato paste, Mexican spice blend and Southwest spice blend. Cook for 1 minute until fragrant.
4. Add the diced tomato, cream cheese, beef stock concentrate, black beans, hot sauce, sugar and 2 cups of water. Stir to combine, scraping up any browned bits from the bottom.
5. Bring the soup to a simmer, then reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the broth thickens slightly and flavors meld.
6. Taste and adjust seasoning with salt and pepper if needed. Remove from heat.
7. Ladle the soup into bowls. Top each serving with a sprinkle of Mexican cheese blend, a dollop of sour cream and sliced scallion greens. Serve hot.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Cook it the same way, but you may need to add a little oil to prevent sticking.

How can I make this soup dairy-free?

To make it dairy-free, omit the cream cheese and sour cream and use a dairy-free cheese alternative. The soup will still be flavorful.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stovetop.