Black bean taco soup is made simply in only 20 minutes on the stovetop. Create this delicious, healthy, budget-friendly recipe for busy nights with black beans, ground turkey, canned tomatoes, sweet corn, and any of your favorite taco toppings.
What You’ll Love About This Recipe:
My family has made this black bean taco soup recipe on a consistent rotation over the winter months. It is a hearty soup that the whole family enjoys, and a simple recipe makes for a delicious weeknight meal. Plus, since everything is already in a can, you do not need to measure out any ingredient amounts.
Add this great soup recipe to your list to enjoy in a big batch this soup season. It will freeze well, and it is truly a winter staple since the flavor and easy ingredient list are unmatched!
We are also famous for our Acorn Squash Soup, Broccoli Cheddar Soup, Easy Cabbage Soup, or even a Lentil Soup for a super simple yet delicious comfort food-filled dinner.
Key Ingredients:
We used Ground turkey for the protein in this recipe to keep it hearty and healthy. It will provide a lot of protein and great flavor. You can also replace the ground turkey with lean ground beef, ground chicken, or another meat substitute.
Canned black beans, canned corn, and canned tomatoes are the staples of this easy taco soup recipe.
The original recipe for black bean soup is flavored easily with a taco seasoning packet; no measuring is needed unless you want to make homemade taco seasoning.
How to Make Our Black Bean Taco Soup Recipe:
- In a large pot, brown the meat and yellow onion until browned, and then drain using a colander to remove excess grease.
- Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilies. Simmer on low heat for 20 to 30 minutes.
- Serve with tortilla chips and your favorite toppings.
Expert Tips
- Canned tomatoes like stewed tomatoes and diced tomatoes can come with flavors. This taco soup doesn’t need the extra flavor; but can always be used.
- Add a little time juice to the soup for fresh flavor.
- Season the cozy soup with salt and black pepper as needed.
- Turn this into a slow cooker meal by browning the meat and throwing everything in the slow cooker on low for 5-6 hours.
FAQ for Taco Soup:
This recipe is written for using black beans, but you can also use kidney beans, pinto beans, or garbanzo beans for soup recipes like this. You can also always add an extra can of beans to add even more protein.
After all the times we’ve made this soup recipe, we’ve found that serving corn chips, sour cream, diced red onion, shredded cheddar cheese, chopped green onion, fresh cilantro, or lime wedges are great options to serve the hearty soup.
Making the soup spicy is pretty simple to do. Either swap the can of diced tomatoes for hot Rotel tomatoes or add some hot sauce to taste.
What to Serve With This Recipe
For delicious dipping options for this tasty soup, our homemade naan bread and twisted cheese sticks are perfect. To keep dinner light and healthy, with a simple green garden salad.
Black Bean Taco Soup Recipe
Ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 1 ounce taco seasoning
- 15.25 ounces canned corn, do not drain
- 15 ounces black beans, rinsed and drained
- 14.5 ounces stewed tomatoes, do not drain
- 14.5 ounces diced tomatoes, do not drain
- 8 ounces tomato sauce
- 4 ounces diced green chilis
- 11 ounces tortilla chips
- ½ cup shredded cheddar cheese, optional topping
Instructions
- Brown meat and onion, drain.
- Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
- Serve with tortilla chips and your favorite toppings.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This tastes delicious! Thanks for sharing
Thanks for yet another great recipe! I love these freezer meals you post 🙂
we call this taco soup and leave it in the crock pot all day. sounds so good, might have to make tomorrow.
yum! i love this kind of soup!
I found this post via pinterest. YUM! I cannot wait to make this recipe this weekend for a sweet friend who just had her third baby boy! 🙂
I wanted to stop back by to say that I made this soup & it was so easy & so yummy!!!! Thanks so much for sharing it!
Going to try this out for my freezer group!
Made this last week, and making it again tonight! It’s a new family favorite.
We ate this tonight and it was delicious! I made it as a freezer meal a week ago and just dumped it in the crock pot today. Thanks!
We had this for dinner last night, and it was fantastic! My husband and I were very impressed with the flavors. I make my own taco seasoning, and the flavor of the other ingredients in the soup went along great! Thank you for the great recipe!
I made this last night, and it is so yummy and flavorful! I used grass-fed ground beef, and I calculated it to be 3.5 points per cup for anyone doing weight watchers. It would probably be very tasty with shredded chicken breast as well!
Approximately how many servings does this make?
It makes about 8 servings.
My pickiest eater asked for seconds. A winner!
Can you leave out the green chilies?
Sure, it should still taste fine!
Thank you so much for this recipe. I have made it many times and it quickly became one of our favorites! It goes together really fast and disappears fast also.
I found your site from your cookbook. We tried the black bean taco soup tonight and everyone liked it. The book looks great and we hope to try more ideas from it.
Could I substitute frozen corn for canned, or would that make it too dry?
I made it with frozen corn , I think that made it a little thicker .which was ok with me. Topped it with freshly grated pepper jack and sharp cheddar cheese and green onion. Used the leftovers for burritos the next day. Thank you!
Can you make this as a freezer meal without cooking it first? Just putting all the raw ingredients in a freezer bag, then cooking it in the crock pot later?
You would need to cook your ground beef or turkey first. You can’t throw that into the slow cooker raw.
We LOVED this taco soup. Thank you so very much. Followed the recipe exactly and it turned out wonderful. My husband had issues limiting himself to one or two servings!
Oh – and since we are clean eaters, I seasoned everything with my own homemade taco seasoning and didn’t use the tortilla chips. Absolutely fabulous!
This soup sounds delicious. Definitely pinning this one.
We add ranch dressing powder to this… yummy!!
Loved it! Used ground turkey and added a can of Ro-Tel original. DH and I both enjoyed it. Will definitely make again. Next time I will double it so there is some to freeze!
My husband’s new favorite meal! I followed the recipe and it was a great new take on a southwest chili (I’m only guessing since I’m from Wisconsin!). The flavors are great and it is a good way to incorporate vegetables into a meal. Would make a great enchilada filling.
I really enjoyed this and it was so easy to put together…..Definitely a keeper and it will come in handy on nights that you just don’t have much time….I agree with rebecca, it would make a great enchilada filling….Good stuff! Thanks for the great recipe….
I made this a few days ago. This was very yummy. It wasn’t very soupy, more like a chili, but we loved it anyway. I will definitely make this again and will try freezing some for busy use during super busy weeks. Thank you!
Could you sub a can of hominy for the corn?
Hominy should work as a sub for the corn. This soup is a good recipe to make substitutions or add any ingredients that you like.
Do you drain the tomatoes before adding?
Do not drain the tomatoes.
All the ingredients are already cooked so why cook them for 25 minutes in instant pot? Also do you set the instant pot on less normal or more. I am new to instant pot and have already over cooked pork loin and a roast So dry! Recipes hardly ever tell you what temp to cook them at. They say 25 mins a lb , some say 17 mins a lb but what less , normal or more!
I’ve been making this soup for years. It DOES freeze well and it is forgiving if you need to sub an ingredients. It’s amazing made as written but occasionally I am missing something from the pantry and have to improvise. It’s a keeper for sure. My kids even like it.
I want to make this and use Rotel tomatoes. Thank you
Is a serving 1/2 cup or 1 cup? Also, how many calories, carbs and fat per serving? Please, no metric measurements. Thank you.
Holy cow! This is serious family favorite. EZ to pre-make, freeze and pull out from the freezer for a quick/easy lunch or dinner
This recipe is requested again and again by my family, the marching band members, and my co-workers. And it is SO easy to make! Thank you!!!