Taco Bean Soup

ceander avatar
By Cecelia Anderson
from Cleveland, OH

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.

prep time 20 Min
cook time 25 Min
method Stove Top


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

How To Make

  • 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.)