I published this recipe for Southwest Black Bean Taco Soup a few years ago after a serious kitchen fail. I was trying to make a big batch of chili for a game day party, but I completely forgot to buy ground beef. If you’re looking for a meaty version, you have to try this Easy Ground Beef & Bean Taco Soup Recipe.
Panic set in. I had a house full of hungry friends on the way. So, I dug into my pantry and started throwing things together. What came out of that pot was a total happy accident.
It had all the cozy, hearty feel of chili and all the zesty flavor of a great taco. But it was lighter, faster, and completely vegetarian. It was an instant hit. Now, it’s my go-to recipe when I need a big, comforting meal without any fuss.
Recipe Overview
- Cuisine: Tex-Mex / American Southwest
- Category: Soup / Stew
- Prep Time: 15 minutes
- Cook Time: 25 minutes (or 4-8 hours slow cooker)
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
This soup is special because it’s a true pantry hero. You likely have most of the ingredients already. It’s also incredibly flexible. I love that it works just as beautifully on the stovetop as it does in a crockpot.
The real magic is in the broth. We don’t use plain water or a bland stock. We use vegetable broth and then stir in a packet of taco seasoning. It instantly gives the whole pot that deep, familiar taco flavor we all love.
It’s a flavor shortcut that works every single time.
The Full Ingredient List
Gathering everything is the hardest part! Once you have these on your counter, you’re minutes away from soup.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (1 oz) packet taco seasoning (or 2 ½ tablespoons homemade)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can tomato sauce
- 4 cups vegetable broth
- Juice of 1 lime
- Salt and black pepper to taste
For serving (the fun part!): Tortilla chips, shredded cheese, diced avocado, sour cream, fresh cilantro, sliced jalapeños.
My Step-by-Step Method
This method is my favorite for a quick weeknight dinner. I’ll give you the crockpot version in the tips below!
Southwest Black Bean Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Southwest Black Bean Taco Soup Recipe!
Nutrition Information
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion and bell pepper. Cook for about 5-7 minutes, until they start to soften.
- Stir in the minced garlic and cook for just 1 more minute, until it smells amazing.
- Sprinkle the taco seasoning packet over the veggies. Stir and cook for 1 minute to wake up the spices.
- Add the black beans, pinto beans, corn, diced tomatoes, tomato sauce, and vegetable broth. Stir everything together really well.
- Bring the soup to a gentle boil. Then, reduce the heat to low and let it simmer for 15-20 minutes. This lets all the flavors get to know each other.
- Remove the pot from the heat. Stir in the fresh lime juice. This brightens up the whole dish.
- Taste the soup! Add salt and pepper if you think it needs it. Now, ladle it into bowls and load it up with your favorite toppings.
My Top Tips for Success
- For the Crockpot: Dump everything except the lime juice into your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the lime juice right before serving.
- Boost the Protein: Feel free to add 1 cup of cooked quinoa or 1 cup of shredded rotisserie chicken when you add the beans. For another fantastic chicken option, my Hearty Chicken & Bean Taco Soup is a weeknight winner.
- Control the Heat: Like it spicy? Use a “hot” taco seasoning packet or add a diced jalapeño with the onions. For a milder soup, use “mild” seasoning and plain diced tomatoes.
- Make it Your Own: This soup is a perfect canvas. Try adding a diced zucchini or a cup of butternut squash cubes for extra veggies.
Common Mistakes to Avoid
I’ve made these so you don’t have to!
- Forgetting to Rinse the Beans: Always drain and rinse your canned beans. That liquid in the can is starchy and salty. Rinsing gives you a cleaner flavor and better broth.
- Skipping the Lime Juice: That squeeze of fresh lime at the end is non-negotiable. It cuts through the richness and makes every other flavor pop. Bottled juice just doesn’t do the same thing.
- Overcooking the Garlic: Garlic burns fast and turns bitter. Add it after the onions are soft and cook it for just one minute until fragrant. That’s all it needs.
NUTRITION INFORMATION
- Calories: ~280
- Carbohydrates: 55g
- Protein: 12g
- Fat: 3g
- Saturated Fat: 0.5g
- Fiber: 14g
- Sugar: 10g
- Sodium: ~900mg (will vary by broth and seasoning used)
*Nutrition is estimated for one serving (about 1.5 cups) without toppings.
FREQUENTLY ASKED QUESTIONS
Can I freeze this taco soup?
Absolutely! This soup freezes like a dream. Let it cool completely, then store it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
What can I use instead of a taco seasoning packet?
You can make your own blend! Mix 1 tablespoon chili powder, 1 ½ teaspoons cumin, 1 teaspoon each of paprika and garlic powder, and ½ teaspoon each of onion powder and oregano. A pinch of cayenne adds heat.
Is this soup gluten-free?
It is, as long as you use a certified gluten-free taco seasoning and vegetable broth. Always check the labels on those products to make sure.
Leave a Reply! (I’d Love to Hear From You!)
Did this soup save your busy weeknight like it saved my game day? I truly want to know! Tell me in the comments below how you made it your own. Did you try the crockpot method? What were your favorite toppings? If you enjoyed this vegetarian version, be sure to check out my classic Ground Beef & Bean Taco Soup for another family favorite.
Your stories and tweaks are my favorite part of sharing recipes. If you loved it, please give it a 5-star rating—it helps other home cooks find this cozy recipe. Happy cooking, friends!
