taco bean soup
I literally looked in my pantry for inspiration. This is what I cam up with. My son loves it. We serve it with shredded cheddar cheese, tortilla chips and sour cream. One suggestion if you think it tastes salty to you add some tomato sauce a little at a time and taste. I find this balances out the flavor.
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For taco bean soup
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1 canpinto beans (drained and rinsed)
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1 canblack beans (drained and rinsed)
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1 canchili with beans (don't drain)
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1 canlow sodium chicken broth
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1 canwhole kernel corn (drained)
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1 candiced tomatoes (not drained)
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1 pkgtaco seasoing
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1 cancampbell's brand condensed tomato soup
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1 cangreen chilies
How To Make taco bean soup
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1Drain the cans of beans (drain and rinse), and corn (drain). Do not drain the can of chili with beans, the green chilies or the diced tomatoes.
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2In a large pot. combine all ingredients (beans, corn, chili with beans, green chilies, diced tomatoes, condensed tomato soup, chicken broth). Last adding the taco seasoning. Bring to a slow simmer over medium-high heat. Let it slow simmer for about 20 minutes.
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3Serve with tortilla chips, shredded cheese, sour cream, and avocado! (As a tip adding a little more of something won't hurt it. If you feel it's not to your liking add a little tomato sauce that helps mellow out the flavor.)
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