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Taco Soup

Submitted by: whaledancer on May 3, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Taco Soup

This is a good recipe for nights when you don’t feel like cooking because it’s basically just dump and stir, and it’s easy to keep the ingredients on hand.

Difficulty: Easy

Servings: 10

Prep Time: 10 min   Cook Time: 45-60 min  


1 large onion, chopped
1 envelope taco seasoning mix (I use mild)
2 cups whole kernel corn, frozen (can be canned, but frozen is better)
1 can (or 2 cups) chicken broth
1 can black beans, undrained
1 can white beans, undrained
1 can fat-free refried beans
1 can Rotel diced tomatoes (I use mild)
1 can diced tomatoes


All cans are approximately 14-16 oz.

Open all the cans. Do not drain the beans.

In a large pot, cook the onions just until soft in a little cooking spray or oil (add a couple tablespoons of water or broth if necessary).

Dump in all the cans of beans. Stir them up to moosh out the refried beans. Add all the other ingredients, stirring it all up well.

Bring it just to the boil and then put a lid on and simmer on very low heat for about an hour. Give it a stir occasionally to make sure it doesn’t scorch.

Serve. Good with cornbread.

Makes about 15 cups. Leftovers can be frozen.

Categories: Bean Soups, Beans, Diabetic, Low-Fat, One Dish Meal, Soups & Stews, Vegetarian

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  1. 5-10

    I made this soup tonight for my daughters and their friend. They ate almost all of it–more than two bowls apiece! Good quick meal. We didn’t even let it cook for the whole hour..just long enough to mix up and bake cornbread. Great filling meal for those “recent vegetarian” kids who live in my house!!

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