Ingredients
Scale
- 1 lb Ground Beef (Look for 80/20 or whatever is on sale)
- 1 medium Yellow Onion, diced
- 1 packet (1 oz) Taco Seasoning (or 3 tbsp homemade)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, undrained
- 1 can (14.5 oz) Diced Tomatoes with Green Chilies (like Ro-Tel)
- 2 cups Beef Broth (or water with a bouillon cube)
- 1/2 tsp Salt (to taste)
- Optional for serving: Tortilla chips, sour cream, or shredded cheese
Instructions
- Start by dicing your yellow onion into small, even pieces. Open all your cans. Drain and rinse the black beans in a colander to remove the excess starch and sodium. Leave the liquid in the can of corn and the canned tomatoes, as these juices provide essential flavor and moisture to the soup base. Set your large soup pot or Dutch oven on the stove over medium-high heat.
- Add the ground beef and diced onions to the hot pot. Cook the beef until it is completely browned, breaking it apart with a wooden spoon as it cooks. Once the meat is browned and the onions are translucent, drain off the excess grease. Return the pot to the burner and stir in the taco seasoning packet. Add the black beans, corn (with liquid), diced tomatoes (with liquid), and the beef broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 to 20 minutes to allow the flavors to meld.
- Ladle the hot soup into deep bowls. If you are using this for meal prep, allow the soup to cool slightly before transferring it into airtight containers. For serving, top each bowl with a few crushed tortilla chips for crunch, a dollop of sour cream for creaminess, or a sprinkle of shredded cheese. This soup stays fresh in the refrigerator for up to five days, or you can freeze it for up to three months.
- Cook Time: 30 minutes