Ingredients for Taco Bean Soup
- Ground Beef
- Diced Tomatoes
- Rotel Tomatoes
- 1 (15 ounce) can black beans (rinsed and drained)
- Chili Beans
- Butter Beans
- Red Kidney Beans
- Green Chilies
- Buttermilk
- Taco Seasoning
- 1 medium onion, chopped
- 1 cup frozen corn
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How to Make Taco Bean Soup
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 1 tablespoon olive oil until softened (about 5 minutes).
- Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can kidney beans (rinsed and drained), 1 cup vegetable broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt in a 6-quart slow cooker.
- If using, add 1 pound lean ground chicken or turkey at this stage and brown slightly before continuing.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours, or until the beans are tender.
- Stir in 1 cup frozen corn during the last hour of cooking.
- Taste and adjust seasoning as needed before serving. Garnish with your favorite toppings like shredded cheese, sour cream (or Greek yogurt for a lighter option), and chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
17g
Fat
1g
Carbs
19g
