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Taco soup with halal beef, two beans, charred corn, avocado, cilantro, yogurt, and tortilla strips

Taco Soup with Charred Corn and Masa Harina

A hearty taco soup with browned ground beef, two kinds of beans, charred corn, and a spiced tomato broth thickened with masa harina. Finished with lime and cilantro.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, tex-mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Beef and Vegetables
  • 900 g lean ground beef 85–90%
  • 1½ teaspoons fine salt divided
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil divided
  • 300 g frozen corn thawed and dried
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and finely chopped
  • 4 garlic cloves finely chopped
Broth, Beans, and Finish
  • 2 tablespoons tomato paste
  • 2 teaspoons mild chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 2 cans diced tomatoes 400 g each, with juices
  • 4 cups low-sodium beef broth divided (reserve ½ cup for masa)
  • 1 can black beans 400 g, drained and rinsed
  • 1 can pinto beans 400 g, drained and rinsed
  • 2 tablespoons masa harina
  • 2 tablespoons fresh lime juice
  • ½ cup chopped cilantro
Optional Toppings
  • 1 ripe avocado diced
  • ½ cup plain Greek yogurt
  • Oven-baked corn tortilla strips
  • Lime wedges

Equipment

  • 5- to 6-liter heavy pot
  • Small bowl and whisk (for masa slurry)
  • Ladle

Method
 

  1. Heat the dry pot over medium-high for 2 minutes. Add corn in a single layer and cook for 6–8 minutes, stirring only every 90 seconds, until scattered kernels have brown edges. Transfer to a plate.
  2. Add 1 tablespoon oil to the pot. Crumble in the beef, season with 1 teaspoon salt and the black pepper, and cook for 8–10 minutes until browned and the center reaches 160°F (71°C). Transfer to a plate and spoon off excess fat, leaving about 1 tablespoon.
  3. Add remaining oil if needed. Cook onion, bell pepper, jalapeño, and remaining ½ teaspoon salt over medium heat for 7–9 minutes until softened. Add garlic for 30 seconds, then stir in tomato paste and all spices for 90 seconds, moving constantly until fragrant and toasted.
  4. Pour in 1 cup broth and scrape the bottom of the pot. Add the remaining broth (except the reserved ½ cup), both cans of tomatoes, black beans, pinto beans, and browned beef. Bring to a gentle simmer and cook uncovered for 18–20 minutes, stirring twice.
  5. Whisk masa harina into the reserved ½ cup broth until smooth, then pour into the simmering soup while stirring. Cook for 4 minutes, then stir in the charred corn.
  6. Turn off the heat. Stir in lime juice and cilantro, rest for 5 minutes, and taste. Adjust salt, lime, or broth as needed. Serve with toppings at the table.

Notes

  • Make-ahead: Cook soup through step 5, cool, and refrigerate for up to 2 days. Add lime and cilantro after reheating. Prepare toppings fresh before serving.
  • Storage: Refrigerate in shallow covered containers for 3–4 days. Freeze without toppings for up to 3 months. Reheat to 165°F (74°C) and add broth if thickened during storage.
  • No masa harina: Mash ½ cup of beans with a little broth until mostly smooth and stir back into the pot. Simmer 3–5 minutes before checking texture.