Easy Black Bean Taco Soup Recipe

Black bean taco soup is a delicious idea for dinner tonight. Ground meat combined with tomatoes, spices, and plenty of black beans make a hearty meal the whole family will love.

Like it or not, it’s still soup weather, and this recipe is one that will make everyone happy at the dinner table. Serve this yummy soup as is, over rice, or stir in some quinoa for a delicious and hearty meal.

An overhead view of a white crock filled with Black Bean Taco Soup. A white towel lays next to the bowl.

Can I Use Dried Beans?

This recipe is not formulated for dried beans. Use canned or pre-cooked beans only.

What To Serve With Black Bean Taco Soup?

You can serve this as a first course to any Mexican-style meal or enjoy it as a main course with any Mexican-style side dishes. Some suggestions are:

  • Tortilla Chips or Strips
  • Avocado
  • Sour Cream or Greek Yogurt
  • Shredded Cheese
  • Fresh Salsa or Pico de Gallo
  • Cilantro
  • Lime Wedges
  • Cornbread or Corn Muffins
  • Green Salad
  • Grilled Cheese Sandwich
  • Rice, wild rice, or Mexican Rice
  • Quinoa
  • A side of beans
  • A burrito
  • Shredded tortillas
A side view of a whit crock filled with Black Bean Taco Soup and garnished with a twig of fresh cilantro.

Recipe Additions

If you want to make this soup heartier, try adding some:

  • Whole kernel corn
  • Cooked, shredded chicken breast
  • Cayenne pepper
  • Broccoli
  • Rotel – No sugar added.

About Black Bean Taco Soup Ingredients

Oil – Any type you are comfortable using.

Ground turkey – Or ground beef.

Red onion – You can use any color onion you want, but red onion tastes best in this soup.

Garlic cloves – Pressed or finely minced.

Red bell pepper – Or any color you prefer.

Canned black beans – No sugar added. If you don’t like black beans, red kidney beans or pinto beans would make a good substitute.

Canned diced tomatoes – Or crushed tomatoes.

Chicken broth – No sugar added.

Canned diced green chilies – No sugar added.

Ground cumin

Chili powder

Smoked paprika

Salt – To taste

How To Make Black Bean Taco Soup

Oil in a pot.

Warm the oil in a large soup or stock pot.

Chopped red bell pepper and red onion in oil in a large soup pot.
Sautéd onions and bel pepper in a soup pot.

Sauté the onions and bell pepper in the oil until the onions are translucent. Add the garlic and sauté for 1 minute more.

Browning meat in a soup pot with sautéd onions and bell peppers.

Add the ground turkey and cook long enough to brown it.

Spices added to browned meat in a large soup pot.

Once the meat is browned, stir in the spices. The pan will get very dry, but keep stirring to warm the spices.

Diced tomatoes and broth added to a soup pot of browned meat and sautéd vegetables.

Add the chilies, tomatoes, and chicken broth. Cook until the meat is cooked through, stirring often.

Black beans added to soup in a large pot.

Lastly, stir in the black beans and simmer long enough to warm them through.

An overhead view of a white bowl filled with Black Bean Taco Soup.

Add salt to taste and serve as is or over rice or quinoa, salt, rice, or quinoa

Slow Cooker instructions

  • Put everything into a slow cooker and stir well to break up the meat.
  • Cook on low heat for 2-3½ hours or on high for 1-2 hours.

Storage

Store leftovers in an airtight container and keep them in the fridge for up to 3 days.

Freezing

This is easily frozen, if packed well, for up to 4 months.

Reheating

Reheat this in a pot on the stovetop or in a bowl in the microwave.

More Soup Recipes

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An overhead view of a white crock filled with Black Bean Taco Soup. A white towel lays next to the bowl.

Black Bean Taco Soup Recipe

A delicious, hearty soup that's great served with rice or quinoa.
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Course: Main Course, Side Dish
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 11 cups
Calories: 179kcal

Equipment

  • 1 Large soup pot

Ingredients

  • 2 tbsp. oil
  • cups chopped red onion
  • 1 cup chopped red bell pepper
  • 6 large garlic cloves (pressed or finely minced)
  • 1 lb. ground turkey
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 4 oz. canned diced green chilies
  • 28 oz. canned diced tomatoes
  • 4 cups chicken broth
  • 30 oz. canned black beans (drained and rinsed, or 3¾ cups home-cooked)
  • salt to taste
  • rice or quinoa as needed

Instructions

  • Warm the oil in a large soup or stock pot.
    2 tbsp. oil
    Oil in a pot.
  • Sauté the onions and bell pepper in the oil until the onions are translucent. Add the garlic and sauté for 1 minute more.
    1½ cups chopped red onion, 1 cup chopped red bell pepper, 6 large garlic cloves
    Sautéd onions and bel pepper in a soup pot.
  • Add the ground turkey and cook long enough to brown it.
    1 lb. ground turkey
    Browning meat in a soup pot with sautéd onions and bell peppers.
  • Once the meat is browned, stir in the spices. The pan will get very dry, but keep stirring to warm the spices.
    1 tbsp. ground cumin, 1 tbsp. chili powder, 1 tbsp. smoked paprika
    Spices added to browned meat in a large soup pot.
  • Add the chilies, tomatoes, and chicken broth. Cook until the meat is cooked through, stirring often.
    4 oz. canned diced green chilies, 28 oz. canned diced tomatoes, 4 cups chicken broth
    Diced tomatoes and broth added to a soup pot of browned meat and sautéd vegetables.
  • Lastly, stir in the black beans and simmer long enough to warm them through.
    30 oz. canned black beans
    Black beans added to soup in a large pot.
  • Add salt to taste and serve as is or over rice or quinoa.
    salt, rice or quinoa
    An overhead view of a white bowl filled with Black Bean Taco Soup.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 179kcal | Carbohydrates: 21g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 787mg | Potassium: 616mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 3mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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