Black Bean Taco Soup

My family, especially my hubby and me, are big fans of hearty soups! On the cold, rainy day here in Seattle, nothing tastes better than a warm bowl of soup for dinner! Last week, I made this on my way out to  run errands. Since I wasn’t going to be home all day, I opted to put this in my slow cooker. When I came home later that day, my house smelled amazing. Even my oldest kiddo said “wow, what is that yummy smell” when he came in from school. This had so much flavor, was SO simple to make, and made enough to freeze the leftovers for another meal! I’d say that is a winner, right?


1 lb ground turkey (beef works too)
1 onion, chopped
2-3 tbsp taco seasoning, or 1 store bought package
1 (16 oz) can of corn, undrained
1 (16 oz) can of black beans, drain and rinse
1 (14 oz) can of stewed tomatoes
1 (8 oz) tomato sauce
1 (4 oz) can green chilis
Tortilla Chips, crushed
Shredded Cheese, Sour Cream


In a pan over medium high heat, brown the turkey (or beef) and onion together until meat is no longer pink. Drain the fat. Stir in the taco seasoning, corn, black beans, stewed tomatoes, tomato sauce, and green chilies. Allow to simmer on low for about 30 minutes. Serve in bowls with crushed tortilla chips, cheese, and sour cream! *To make this in your slow cooker, brown the meat and onion as directed above, only add all the ingredients to the slow cooker and cook on low for 5-6 hours. Enjoy!
My family dipped some flour tortillas into the soup for an added side dish, : )

Adapted from: Six Sisters Stuff

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