The days and nights are getting colder which means lots of warm comfort foods are ahead of us. My husband and I aren’t big soup eaters, but some of you have asked for some soup recipes. So, I figured we would slowly work our way into them. Since he is more hesitant, go figure, I opted for this great taco soup that is very similar to a chili. We really enjoyed this soup, but we both thought that the stewed tomatoes we only “okay.” I opted to leave them in the recipe since you can see them in the picture, but from now on I would omit them and the can of tomato sauce and use one 28 ounce can of crushed tomatoes. This will make it more soup-like than chili like.

This soup is perfect for a weeknight since it can be thrown together very quickly with items mostly found in your pantry. It also freezes well so once you have finished, let it cool and freeze. When you are ready to eat it, thaw it in the refrigerator and then simmer until heated.

Black Bean Taco Soup


  • 1 lb ground beef (or leave out for a vegetarian option)
  • 1 medium onion, chopped
  • 1 package of taco seasoning
  • 1 16 oz can of corn (undrained)
  • 1 16 oz. can black beans, drained and rinsed
  • 1 14 oz can stewed tomatoes (see above notes for variation)
  • 1 14.5 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes
  • 1 4 oz can diced green chilis
  • tortilla chips
  • cheese, sour cream, olives, or avocado as garnish

On medium-high heat brown the meat and cook the onions in the same large skillet. Drain the grease.

Stir in the taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chili’s and simmer for approximately 20 to 30 minutes.

Serve with the tortilla chips and the garnish toppings of your choice.

Adapted from sixsistersstuff


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