Black Bean Taco Soup
A hearty and flavorful Black Bean Taco Soup that is easy to prepare, perfect for weeknight dinners or gatherings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 cups vegetable or chicken broth
- 1 cup corn (fresh or frozen)
- 2 teaspoons taco seasoning (store-bought or homemade)
- 1 teaspoon cumin
- 1 lime juiced
- to taste Salt and pepper
- for garnish Fresh cilantro
Optional Toppings
- as desired avocado
- as desired shredded cheese
- as desired sour cream
- as desired diced jalapeños
- as desired tortilla chips
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
Cooking
- Stir in the black beans, diced tomatoes (with their juices), and corn. Mix well to combine all the ingredients.
- Add the vegetable or chicken broth to the pot, ensuring that all the vegetables and beans are submerged. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer.
- Sprinkle in the taco seasoning and cumin. Stir well to incorporate these spices, which will add that signature taco flavor to the soup. Allow the soup to simmer for about 20 minutes, stirring occasionally.
- Once the soup has thinned out and those lovely flavors have melded together, stir in the lime juice. This adds a burst of freshness that brightens up the entire dish.
- Taste and adjust seasoning if necessary, adding salt and pepper to your preference.
Serving
- Ladle the hot soup into bowls and garnish with fresh cilantro and your choice of optional toppings.
Notes
Pro tips for perfect results include mashing some black beans for a creamier texture, adjusting taco seasoning to preference, blending for smoother soup, and using fresh herbs for garnish. This soup can be made in advance as flavors deepen after a day in the fridge.