Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons taco seasoning
- 1 pound ground beef
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can fire-roasted diced tomatoes
- 4 cups vegetable juice (V8)
- 1 cup heavy cream
- Kosher salt
- fresh cracked pepper
Garnish
- tortilla strips
- cheddar cheese
- sour cream
- freshly chopped cilantro
- thinly sliced green onion
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes.
- Add garlic and tomato paste, and cook, stirring frequently, for a minute.
- Add ground beef and a couple pinches of salt and pepper. Cook, crumbling it with a spatula, until browned and cooked through. Use the juices from the meat to deglaze the pot and scrape all those yummy bits off the bottom. Stir in taco seasoning.
- Add black beans, corn, diced tomatoes, and vegetable juice to the pot along with a few large pinches of salt and pepper.
- Stir to combine and bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for 10 minutes.
- Stir in heavy cream. Season to taste with salt and pepper. Garnish as desired with your favorite toppings and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Looking for a bit of a kick? Add a pinch of cayenne or chopped pickled jalapeño if you like extra heat.
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- Don’t skimp on the toppings! Just like classic ground beef tacos, the more toppings the better! Tortilla strips, sour cream, cheese, and green onions are my non-negotiables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1/6 of the soup
- Calories: 323
- Sugar: 10 g
- Sodium: 856 mg
- Fat: 12.4 g
- Carbohydrates: 30 g
- Fiber: 8.1 g
- Protein: 23.4 g
- Cholesterol: 67.8 mg
