Taco Bean Soup

6
Cecelia Anderson

By
@ceander

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.

Rating:

☆☆☆☆☆ 0 votes

Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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

How to Make Taco Bean Soup

Step-by-Step

  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.)

Printable Recipe Card

About Taco Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy



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