1 can (18 oz / 540ml) black beans, drained and rinsed
Sour cream, for serving
Cilantro, for serving
Cheddar cheese, for serving
Tortilla strips, for serving
instructions
Chop onion, mince garlic, and drain and rinse black beans.
Heat a large pot over medium heat. Add beef and onion and cook, breaking beef into small pieces, until beef is browned and onion is softened, 6 to 8 minutes.
Stir in the garlic and cook for 2 more minutes.
Stir in the tomatoes, taco seasoning, chicken boullion, black beans, and 4 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes. Season with salt and pepper to taste.
Serve, topped with cheese, sour cream, cilantro, and tortilla strips.
from the kitchen of
The Pioneer Woman
This recipe is modified from a Taco Soup recipe on The Pioneer Woman. This is our favorite taco soup recipe to date - full of salty flavor and easy to make with what you have in your pantry.