Creamy Black Bean Taco Soup
User Reviews
4.8
Creamy Black Bean Taco Soup
Description
This soup starts by cooking ground meat seasoned with salt, pepper, chili powder, cumin, garlic powder, oregano, and onion powder. After draining excess fat, a roux is made by combining butter and flour, then whisking in milk to thicken the broth. Black beans, diced tomatoes, and mild green chiles are added and simmered to combine flavors thoroughly.
The final addition of shredded Monterey Jack cheese melts into the soup, lending creaminess and a subtle tang. The soup texture is thick and creamy with a slight spiciness moderated by the dairy and beans. It offers a satisfying meal flavored with classic taco spices without overwhelming heat.
Serve this soup garnished with fresh cilantro or alongside traditional taco toppings like sour cream and crushed tortilla chips. It works as a hearty lunch or dinner, especially in cooler weather.
For make-ahead use, the soup can be prepared in advance and kept warm in a slow cooker. Adding the cheese later reduces risk of scorching. Recipe adjustments have simplified steps for easier preparation while maintaining flavor.
Ingredients
- 1 pound ground beef lean, or turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk divided (meaning you'll use 1 cup first and the other cup later)
- 1 cup Monterey jack cheese shredded
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes undrained
- 1 (4-ounce) (4-ounce) can diced green chiles
- chopped fresh cilantro and taco toppings for serving (optional)
Instructions
- In a 4- or 5-quart pot, cook the ground beef or turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
- Add the onion powder, chili powder, cumin, garlic powder and oregano to the meat and cook for 1-2 minutes, stirring often.
- Add the butter, scraping up any browned bits from the meat. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
- Add the black beans, diced tomatoes, green chiles, and remaining 1 cup milk. Simmer gently for 5-10 minutes. Add the cheese and stir until melted.
- Serve with fresh cilantro (can also serve with crushed tortilla chips, sour cream, shredded cheese, olives, or whatever you like!).
Notes
- This recipe was adapted for simplicity by keeping the meat in the pot and adding cheese later to avoid scorching.
- You can make the soup ahead and keep it warm in a slow cooker for several hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 344kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 82mg | 27% |
| Sodium | 701mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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