Long-Simmered Beef Taco Soup with Black Beans and Corn
A brothy ground-beef taco soup with black beans, corn, tomatoes with green chiles, beef broth, and water, gently simmered for an hour.
Ingredients
Soup
- 1 lb ground beef
- 1 oz taco seasoning one packet
- 1 10-ounce can diced tomatoes with green chiles undrained
- 1 15-ounce can corn drained
- 1 15-ounce can black beans rinsed and drained
- 2 cups beef broth divided
- 4 cups water
Instructions
- Brown 1 pound ground beef in a large heavy pot, breaking it into small crumbles, until cooked through to 160°F. Drain excess fat.
- Add the 1-ounce seasoning packet and 1 cup beef broth. Simmer 10 minutes, stirring to prevent sticking.
- Pour in the other cup broth and 4 cups water. Add the undrained 10-ounce can tomatoes with green chiles, drained corn, and rinsed drained black beans.
- Bring to a gentle boil, reduce the burner, cover, and simmer 60 minutes. Stir periodically and keep the bubbling gentle. Taste and divide meat, vegetables, and broth between 6 bowls.
Notes
The 80-minute cooking estimate includes browning, a 10-minute seasoning simmer, and the final hour. Use canned cooked beans, not raw dry beans.