Real Recipes From Real Home Cooks ®

taco bean soup

Recipe by
Cecelia Anderson
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 15 Min
cook time 20 Min
method Stove Top

Ingredients For taco bean soup

  • 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 pkg
    taco seasoing
  • 1 can
    campbell's brand condensed tomato soup
  • 1 can
    green chilies

How To Make taco bean soup

  • 1
    Drain 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.
  • 2
    In 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.
  • 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.)