taco bean soup
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
15 Min
cook time
20 Min
method
Stove Top
yield
Ingredients
- 1 can pinto beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 can chili with beans (don't drain)
- 1 can low sodium chicken broth
- 1 can whole kernel corn (drained)
- 1 can diced tomatoes (not drained)
- 1 package taco seasoing
- 1 can campbell's brand condensed tomato soup
- 1 can green chilies
How To Make taco bean soup
-
Step 1Drain the cans of beans (drain and rinse), and corn (drain). Do not drain the can of chili with beans, the green chilies or the diced tomatoes.
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Step 2In a large pot. combine all ingredients (beans, corn, chili with beans, green chilies, diced tomatoes, condensed tomato soup, chicken broth). Last adding the taco seasoning. Bring to a slow simmer over medium-high heat. Let it slow simmer for about 20 minutes.
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Step 3Serve 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.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Bean Soups
Tag:
#Quick & Easy
Ingredient:
Beans/Legumes
Method:
Stove Top
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