Best 9 Taco Bean Soup Recipes

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Welcome to the fascinating world of taco bean soup! This delectable dish, a delicious fusion of Mexican flavors and culinary creativity, is sure to add excitement to any meal. Whether you're seeking a hearty and nutritious dinner option or simply want to indulge in a flavorful adventure, this article will guide you through the culinary journey of creating the perfect taco bean soup. With a variety of ingredients to explore and simple yet effective cooking methods, this exploration of flavors promises to leave you craving for more. So, grab your apron and prepare to embark on a culinary expedition that will tantalize your taste buds and bring joy to your kitchen.

Let's cook with our recipes!

SLOW COOKER TACO BEAN SOUP



Slow Cooker Taco Bean Soup image

This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.

Provided by Janelleh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 4h25m

Yield 10

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can white beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can white kidney beans, undrained
1 (15 ounce) can ranch-style beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can white hominy, drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
  • Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
  • Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g

TACO BEAN SOUP



Taco Bean Soup image

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 14 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Steps:

  • In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 838mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.

LEFT OVER PORK AND BLACK BEAN TACO SOUP



Left over Pork and Black Bean Taco Soup image

I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes.

Provided by viviansmomma

Categories     Pork

Time 2h

Yield 1 medium pot, 4-6 serving(s)

Number Of Ingredients 13

1 cup dried black beans (or 2 cans black beans)
6 cups water
2 cups cooked pork (left over CHOPPED pork,chicken, or beef)
1 cup frozen sweet corn
1 cup salsa
1 small onion
4 tablespoons tomato paste
1 tablespoon mild chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
garnish with shredded cheese and sour cream

Steps:

  • For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
  • Chop onion. Add all remaining ingredients EXCEPT SALT.
  • Simmer for about 20 minutes and salt to Taste.
  • Garnish bowl with shredded cheese and sour cream.

CORN, HOMINY, AND BLACK BEAN TACO SOUP



Corn, Hominy, and Black Bean Taco Soup image

A nice, hearty soup, perfect for a cold day. Feel free to sprinkle the top of the bowl with shredded cheese and a dollop of sour cream. It's also good with crushed tortilla chips mixed in.

Provided by erin2314

Categories     One Dish Meal

Time 1h25m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 large onion, diced
1 lb lean ground beef
3 cups frozen sliced carrots (or 2 -3 fresh carrots, sliced)
2 (1 ounce) packets taco seasoning
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 cups water
2 cups frozen corn
1 (15 ounce) can hominy
1 (15 ounce) can black beans
Tony Chachere's salt-free cajun spice

Steps:

  • Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes.
  • Add beef and brown.
  • Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes.
  • Add corn, hominy, and beans and simmer for 15 minutes.

SPICY HEALTHY TACO BEAN SOUP



Spicy Healthy Taco Bean Soup image

This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. It's super tasty, but quite spicy. I cut the spice by topping individual servings with fat free sour cream and shredded cheese. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth and more beans, either more black beans or a can of kidney beans. Don't like it meatless? Stir in some browned ground beef or turkey, or add some cubed or shredded cooked chicken. Note: After reorganizing my pantry, I realized I have two similar types of tomatoes, and that I have used Mexican style diced tomatoes the last couple of times I made this, which likely made this more spicy than the rotel style tomatoes would have.

Provided by SrtaMaestra

Categories     Black Beans

Time 30m

Yield 10 cups

Number Of Ingredients 9

1 large onion
1 (1 1/4 ounce) packet taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can spicy diced tomatoes (like rotel)
1 (14 ounce) can diced tomatoes

Steps:

  • Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
  • Add remaining ingredients and simmer 15-20 minutes.
  • Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
  • Great with a piece of hearty corn bread and fresh fruit.
  • This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
  • Enjoy!

BLACK BEAN TACO SOUP



Black Bean Taco Soup image

This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.

Provided by TasteTester

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 ounce ranch dressing mix
1/2 teaspoon ground cumin
28 ounces diced tomatoes
16 ounces black beans, rinsed and drained
15 1/4 ounces whole kernel corn, drained
14 1/2 ounces diced tomatoes with mild green chilies
1/2 cup shredded cheddar cheese

Steps:

  • In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
  • Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

TURKEY & BEAN TACO SOUP



Turkey & Bean Taco Soup image

A flavorful, reduced fat recipe! My friend and I modified Paula Deen's original recipe to meet our needs. My kids love it when its made without the green chilies!

Provided by meneito_97

Categories     Turkey Breasts

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, diced
2 garlic cloves, diced
1 lb ground turkey, extra lean
1/3 cup water
1 (1 1/4 ounce) packet taco seasoning
1 (8 3/4 ounce) can corn, Whole Kernel
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can great northern beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes (with or without green chilies)

Steps:

  • Saute onions and garlic over medium heat in the olive oil. Once onions begin to carmelize add ground turkey. Once turkey is completely cooked add taco seasoning, water, diced tomatoes and corn (do not drain corn or tomatoes). Add both beans (be sure to drain and rinse them). Simmer until warm.
  • Serve with RF Mexican Blend Shredded cheese and/or RF Sour Cream.

THREE BEAN TACO SOUP



THREE BEAN TACO SOUP image

Categories     Soup/Stew     Beef

Yield 10-12

Number Of Ingredients 9

1 lb lean ground beef
1 large onion, chopped
15 1/2 oz can pinto beans, undrained
15 1/2 oz can black beans, undrained
15 1/2 oz can red kidney beans, undrained
28 oz crushed tomatoes
15 1/4oz can corn, undrained
1-2 envelopes dry ranch dressing mix
1-2 envelopes dry taco seasoning mix

Steps:

  • 1. Brown ground beef in a skillet. Add onion and cook until translucent 2. Combine sauteed ingredients with all other ingredients in slow cooker. 3. Cover. Cook on Low 4-6 hours

TACO BEAN SOUP



Taco Bean Soup image

I literally looked in my pantry for inspiration. This is what I cam up with. My son loves it. We serve it with shredded cheddar cheese, tortilla chips and sour cream. One suggestion if you think it tastes salty to you add some tomato sauce a little at a time and taste. I find this balances out the flavor.

Provided by Cecelia Anderson

Categories     Bean Soups

Time 45m

Number Of Ingredients 12

1 can(s) pinto beans (drained)
1 can(s) black beans (drained)
1 can(s) chili with beans (don't drain)
1 can(s) low sodium chicken broth
2 can(s) chicken breasts (drained)
1 can(s) whole kernel corn (drained)
1 can(s) diced tomatoes (not drained)
1 pkg taco seasoing
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1 c tomato sauce like hunts brand

Steps:

  • 1. Drain the cans of chicken breasts, beans, and corn. Do not drain the can of chili with beans or the diced tomatoes.
  • 2. In a large pot. combine all ingredients including cumin, chili powder and garlic powder Bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for at least 15 minutes. Stirring occasionally.
  • 3. Serve with tortilla chips, shredded cheese, sour cream, and avocado! (As a tip adding a little more of something won't hurt it. If you feel it's not to your liking add a little tomato sauce that helps mellow out the flavor.)

Tips:

  • Use a variety of beans. This will give your soup a more complex flavor and texture. Some good options include black beans, pinto beans, kidney beans, and white beans.
  • Don't be afraid to add spices. Taco seasoning is a great place to start, but you can also add other spices like chili powder, cumin, and garlic powder.
  • Use fresh ingredients whenever possible. This will give your soup the best flavor. If you can't find fresh vegetables, frozen vegetables are a good option.
  • Don't overcook the soup. The beans should be tender, but they shouldn't be mushy. Overcooked beans can also make the soup thick and gloppy.
  • Serve the soup with your favorite toppings. Some good options include sour cream, shredded cheese, avocado, and chopped cilantro.

Conclusion:

Taco bean soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover beans and vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will love.

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