Black Bean Taco Soup. Completely homemade (but still, completely easy!) This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. Top with Cheddar cheese, if desired. Combine the beef mixture with the tomatoes, corn, black beans, kidney beans, ranch dressing mix, and taco seasoning in the crock pot.

Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Directions: Heat oil in a large skillet over medium-high heat. I also saute an onion with the chicken. You can have Black Bean Taco Soup using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Black Bean Taco Soup

It's 1 lb of ground beef, cooked, drained.
You need 1 medium of onion, chopped.
It's 1 packages of taco seasoning.
It's 1 can of 16.5 oz, sweet corn kernels, drained.
It's 1 can of 15.5 oz, black beans, drained and rinsed.
It's 2 can of 14.5 oz, diced tomatoes (with green chiles is optional).
It's 1 can of 8 oz, tomatoe sauce.
You need 1 of sour cream.
Prepare 1 of shredded cheese.
Prepare 1 of Tostitos Original Restaurant Style chips.

The easy soup is made with ground beef, and it's flavored with ranch dressing and taco seasoning. Vegetables include tomatoes, corn, and onions, and pinto beans for added extra protein. Feel free to lighten it a bit with ground turkey instead of beef. Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.

Black Bean Taco Soup instructions

Brown meat and onion in your soup pot. Drain. Put meat back in pot..
Add taco seasoning and water according to the package and simmer for about 8 minutes..
Add all the canned ingredients. Stir. Cook on medium-low for about 20 minutes..
Serve. Top with sour cream and cheese if desired. Eat with tortilla chips. Enjoy..
Directions for freezing: cook meat like instructed in steps 1-2, let cool. Dump meat and ingredients into a resealable gallon sized freezer bag. When ready to eat, remove from freezer and thaw in fridge 24 hours before. Cook in crockpot on High 1-2 hours, or on Low 2-3½ hours. Serve..

Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro. Canned black beans and pinto beans - when I don't have pinto beans I use great northern beans. Toppings - this taco soup is just like a taco, load it up how you like. I always serve it with lot of crumbled tortilla chips, cheese and sour cream - then an avocado too if I've got one. This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch.