Hearty Black Bean Taco Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Hearty Black Bean Taco Soup is your new go-to for a cozy, comforting meal that doesn't skimp on flavor. Perfect for a chilly night or when you're just craving a bowl of something warm and satisfying. With a rich blend of spices and fresh ingredients, it's a hit for any occasion.

Ingredients for Hearty Black Bean Taco Soup

Olive oil is the base for sautéing, bringing a slight fruity note to the soup. The onion adds sweetness and depth, while garlic infuses a pungent aroma that complements the spices. Bell pepper provides a subtle sweetness and crunch, and the jalapeño adds a gentle heat without overpowering the dish.

Fire-roasted diced tomatoes give the soup a smoky, robust flavor that's hard to resist. Black beans are the star, offering protein and heartiness. Vegetable broth ties everything together with a savory base, and corn kernels add a pop of sweetness and color.

The spice trio of ground cumin, chili powder, and smoked paprika brings warmth and complexity. Finally, fresh cilantro brightens the dish, and lime wedges offer a zesty finish.

Tips & Tricks

  • If you prefer a spicier soup, leave some seeds in the jalapeño or add an extra one.
  • For a creamier texture, blend a portion of the soup and stir it back in.
  • Use fresh or frozen corn, depending on what's available. Both work well!

Serving Suggestions

Serve this soup hot with a side of crispy tortilla chips for scooping or crunching on top. It's also delightful with a dollop of sour cream or a sprinkle of cheese for added creaminess. Pair it with a simple side salad or some warm, crusty bread to round out the meal.

Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?
Yes, canned corn works just fine. Just be sure to drain it well before adding to the soup.
Is there a way to make this soup in a slow cooker?
Absolutely! Sauté the onion, garlic, bell pepper, and jalapeño first, then transfer everything to the slow cooker. Cook on low for 4-6 hours.
Can I freeze leftovers?
This soup freezes beautifully. Let it cool completely, then store in airtight containers for up to three months.

Hearty Black Bean Taco Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the diced onion. Let it cook for about five minutes until it's soft and translucent. Next, add the minced garlic, bell pepper, and jalapeño. Stir them around for another three minutes until they're nicely fragrant and starting to soften.

Now, pour in the fire-roasted tomatoes, black beans, and vegetable broth. Stir everything together and bring it to a gentle simmer. Once it's bubbling, add in the corn, ground cumin, chili powder, and smoked paprika. Season with a bit of salt and black pepper to taste.

Let the soup simmer uncovered for about 20 minutes. Stir it occasionally to make sure nothing sticks to the bottom. Before you serve, taste and adjust the seasoning if needed. Stir in the fresh cilantro just before serving. This keeps its flavor vibrant and fresh.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Packed with plant-based protein and fiber.
  • Uses simple pantry staples you likely already have on hand.
  • Flexible and adaptable to your taste preferences.
  • Rich, smoky flavor from fire-roasted tomatoes and smoked paprika.

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, seeded and chopped
1 can (14 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
2 cups vegetable broth
1 cup corn kernels
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Tortilla chips for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, bell pepper, and jalapeño; cook for another 3 minutes.
4. Pour in fire-roasted tomatoes, black beans, and vegetable broth; bring to a simmer.
5. Add corn, ground cumin, chili powder, smoked paprika, salt, and black pepper.
6. Simmer uncovered for 20 minutes, stirring occasionally.
7. Adjust seasoning if needed and stir in fresh cilantro before serving.
8. Serve hot with lime wedges and tortilla chips.

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