American
Beef and Bean Taco Soup
Browned ground beef, pinto and black beans, tomatoes, corn, and toasted chile spices simmer into a hearty Southwestern one-pot soup with a clean lime finish.
6 servings · 20 minutes prep · 45 minutes cook
Ingredients
Soup Base
- 1 1/4 pounds 85% lean ground beef
- 1 medium yellow onion, cut in 1/4-inch dice, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons mild chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon ground black pepper
Beans and Broth
- 1 can (28 ounces) fire-roasted diced tomatoes
- 4 cups low-sodium beef broth
- 1 can (15 ounces) pinto beans, drained and rinsed, one 15-ounce / 425 g can; drain and rinse before use
- 1 can (15 ounces) black beans, drained and rinsed, one 15-ounce / 425 g can; drain and rinse before use
- 1 1/2 cups corn kernels, fresh or frozen
- 2 tablespoons fresh lime juice
Directions
Brown the Beef
- Heat a Dutch oven over medium-high. Add the beef in broad pieces and leave undisturbed 3 minutes. Break into bite-size crumbles and cook until deeply browned, no pink remains, and the meat reaches 160°F (71°C), 5 to 7 minutes more. Spoon off excess fat, leaving 1 tablespoon.
- Add the onion and cook 5 minutes until softened. Stir in the garlic for 30 seconds, then the tomato paste, cumin, mild chili powder, paprika, oregano, salt, and pepper. Cook 90 seconds until the paste darkens and spices smell toasted.
Simmer and Finish
- Add the tomatoes and broth, scraping the pot. Bring to a boil, reduce to a steady simmer, and cook uncovered 15 minutes.
- Stir in the drained and rinsed pinto beans, drained and rinsed black beans, and corn. Simmer 8 to 10 minutes until the corn is tender and the broth lightly thickens. Remove from heat, stir in the lime juice, rest 5 minutes, and adjust salt. Divide leftovers among shallow containers, refrigerate within 2 hours, and use within 4 days; reheat to 165°F, adding broth as needed.
