Recipe: Appetizing Black Bean Taco Soup

Recipe: Appetizing Black Bean Taco Soup Delicious, fresh and tasty.

Black Bean Taco Soup. This post may contain affiliate links. Once the weather turns a little chilly, we love serving this black bean taco soup recipe for dinner. A thick and hearty soup that warms you inside and out.

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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.

You can cook Black Bean Taco Soup using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Black Bean Taco Soup

1. It’s 1 lb of ground beef, cooked, drained.

2. Prepare 1 medium of onion, chopped.

3. It’s 1 packages of taco seasoning.

4. It’s 1 can of 16.5 oz, sweet corn kernels, drained.

5. You need 1 can of 15.5 oz, black beans, drained and rinsed.

6. You need 2 can of 14.5 oz, diced tomatoes (with green chiles is optional).

7. It’s 1 can of 8 oz, tomatoe sauce.

8. You need 1 of sour cream.

9. Prepare 1 of shredded cheese.

10. You need 1 of Tostitos Original Restaurant Style chips.

An easy taco soup with black beans recipe that's perfect for busy nights when you don't want to skimp on flavor or ingredients.

Completely homemade (but still, completely easy!) This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Serve the soup topped with cheese, sour cream, and tortilla chips.

This taco soup recipe is the perfect change of pace on taco night!

Black Bean Taco Soup instructions

1. Brown meat and onion in your soup pot. Drain. Put meat back in pot..

2. Add taco seasoning and water according to the package and simmer for about 8 minutes..

3. Add all the canned ingredients. Stir. Cook on medium-low for about 20 minutes..

4. Serve. Top with sour cream and cheese if desired. Eat with tortilla chips. Enjoy..

5. Directions for freezing: cook meat like instructed in steps 1-2, let cool. Dump meat and ingredients into a resealable gallon sized freezer bag. When ready to eat, remove from freezer and thaw in fridge 24 hours before. Cook in crockpot on High 1-2 hours, or on Low 2-3½ hours. Serve..

It's full of black beans, kidney beans, spicy Rotel tomatoes, sweet corn, savory beef broth, and lots of spices and herbs!

It's great by itself, but once you add those taco toppings …yes Gawd!!!

Used zesty pinto and seasoned black and northern white beans, and reg pinto beans.

And is probably the reason I've been a little lazy getting a real, live taco soup recipe posted.

And honestly, as simple as this taco soup is, it's been worth the wait.