Black Bean Taco Soup {Freezer Meal}


Serves: 5-6 servings

Black Bean Taco Soup {Freezer Meal}

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • 1 lb ground beef (or ground turkey tastes so good in this recipe too!)
  • 1 medium onion, chopped
  • 1 package mild taco seasoning mix
  • 1 16 oz can corn (undrained)
  • 1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
  • 1 14 oz can stewed tomatoes
  • 1 14 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilis
  • tortilla chips
  • Other taco toppings you like (cheese, sour cream, avocado, etc)


  1. Brown meat and onion, drain.
  2. Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
  3. Serve with tortilla chips and your favorite toppings.
  4. This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.



154 cal


29 g


9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Camille Signature



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40 Responses to “Black Bean Taco Soup {Freezer Meal}”

  1. Hi, Debs Dealz stopping by to follow you via GFC. I love your site! I would like to invite you to check out by blog as well, and follow me back if you like, and/or like me on Facebook. We have daily blog hops...we would love to have you link up and participate!! We feel the blog hops are great ways to network with other bloggers, increase our followers and meet awesome people! We currently have the Time Out Tuesday Hop available to link up to. Stop on by!! Also, if you exchange buttons let me know!
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  2. sadie
    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!
  3. 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!
  4. rebecca.scholze
    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.
  5. 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....
  6. Eileen
    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!
  7. 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.

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