Black Bean Taco Soup
A savory, Tex-Mex inspired soup that balances hearty black beans and corn with a zesty tomato base. Perfect for a quick family dinner or a pre-prepared freezer meal.
Servings: 6
Calories: 582kcal
Equipment
- 1 Instant Pot
Ingredients
- 1 lb ground turkey or ground beef
- 1 onion chopped
- 1 oz low sodium taco seasoning
- 15.25 oz canned corn drained or 12oz frozen sweet or fire-roaste corn
- 15 oz black beans rinsed and drained
- 10 oz diced tomatoes and green chilies un-drained
- 14.5 oz diced petite tomatoes un-drained
- 8 oz tomato sauce
- 1 bag Tortilla chips optional, for serving
- 1/2 cup Mexican blend cheese optional, for serving
Instructions
- Brown the Meat: In a large saucepan (or Instant Pot on sauté mode), brown the ground turkey and chopped onion until the meat is cooked through. Drain any excess fat.
- Combine: Stir in the taco seasoning, corn, black beans, both cans of tomatoes, and tomato sauce.
- Simmer (Stovetop): Cover and simmer on low heat for 20–30 minutes to let the flavors meld.
- Quick Method (Instant Pot): Lock the lid and set to Manual High Pressure for 4 minutes. Perform a quick pressure release once finished.
- Serve: Ladle into bowls and top with crushed tortilla chips and cheese.
Notes
Estimated Nutrition Profile (Per Serving)
Based on 6 servings per recipe.| Nutrient | Amount |
| Calories | 582 kcal |
| Carbohydrates | 75 g |
| Protein | 34 g |
| Fat | 19 g |
| Fiber | 12 g |
| Sugar | 8 g |