I published this recipe a few years ago after a total kitchen fail. I was trying to make a big pot of chili for a game day crowd, but I was out of half the ingredients.
I started throwing things from the pantry into a pot instead. A few cans of beans, some corn, and a whole lot of taco seasoning. What came out was this incredible Southwest Black Bean Taco Soup. If you love easy, pantry-friendly meals, you should also try my Ground Beef & Bean Taco Soup for a classic, hearty variation.
My friends went crazy for it. They kept asking for the recipe, and I had to admit I had no idea what I’d just done. I’ve made it a hundred times since, perfecting it into the cozy, flavor-packed meal I’m sharing with you today.
My secret for this recipe is something I learned from baking: toasting your own spices. We’re going to bloom the taco seasoning in a hot pot before adding anything else. It wakes up all those dried herbs and chili powders in a way that just dumping in a packet never could.
It fills your kitchen with the most amazing smell and gives the soup a deep, rich flavor base. It’s the kind of simple trick that makes a home cook feel like a total pro.
Recipe Overview
- Cuisine: Southwestern / Tex-Mex
- Category: Soup / Stew
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
Beyond the toasted spices, what I love is how this soup builds. It’s a true one-pot wonder. You start by building a savory foundation with onions, peppers, and garlic.
Then you add layers of texture and heartiness with the beans and corn. Finally, it all simmers together in a rich, tomato-y broth. For another fantastic one-pot meal that’s perfect for busy nights, check out this Hearty Beef & Bean Taco Soup – Quick Weeknight Meal.
The result is a soup that eats like a meal. It’s thick, satisfying, and packed with plant-based protein. It’s also incredibly forgiving. Don’t have black beans? Use pinto. Want more heat? Add a diced jalapeño. This recipe is your canvas.
The Full Ingredient List
This is my favorite part—checking the pantry. You likely have most of this already. That’s the beauty of a great pantry recipe!
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
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 bell pepper (any color), diced
- 4 cloves garlic, minced
- 3 tablespoons homemade taco seasoning (see my tip below!)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can fire-roasted diced tomatoes, with their juices
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can corn, drained, or 1.5 cups frozen corn
- 4 cups vegetable broth
- 1 lime, juiced
- Salt and black pepper to taste
For serving (the fun part!): Diced avocado, fresh cilantro, tortilla chips, shredded cheese, or a dollop of sour cream.
My Step-by-Step Method
Let’s get cooking! This comes together so quickly, you’ll be amazed.
- Grab a large soup pot or Dutch oven. Heat the olive oil over medium heat.
- Add the diced onion and bell pepper. Cook for about 5-7 minutes, until they start to soften and get a little color.
- Stir in the minced garlic and cook for just 1 minute, until fragrant. Don’t let it burn!
- Now, add your taco seasoning. This is the magic step! Stir it into the veggies and let it toast for 30-60 seconds. You’ll smell the spices blooming.
- Pour in the vegetable broth and use your spoon to scrape up any tasty bits stuck to the bottom of the pot.
- Add the black beans, kidney beans, diced tomatoes with their juices, tomato sauce, and corn. Stir everything together well.
- Bring the soup to a lively simmer. Then, reduce the heat to low, cover the pot, and let it cook for 20 minutes. This lets all the flavors marry.
- Take the pot off the heat. Stir in the fresh lime juice. This brightens the whole dish perfectly. Taste and add salt and pepper as needed.
- Ladle into bowls and load up with all your favorite toppings. Dig in!
My Top Tips for Success
- Make Your Own Seasoning: For the best flavor, mix 1 tbsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), and 1/2 tsp salt. It’s a game-changer.
- Crockpot Friendly: For an easy dinner, sauté the veggies and toast the spices in a skillet first. Then dump everything into your slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. If you love the convenience of a slow cooker, my Slow Cooker Black Bean and Corn Taco Soup is another must-try.
- Boost the Protein: Stir in a cup of cooked quinoa at the end for an extra protein punch. It makes the soup even heartier.
- Freeze Like a Pro: This soup freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge.
Common Mistakes to Avoid
- Forgetting to Rinse the Beans: Always rinse your canned beans! That starchy liquid can make the soup cloudy and too thick. A quick rinse keeps the broth clean and flavorful.
- Skipping the Lime Juice: That final splash of acid is non-negotiable. It balances the rich tomatoes and spices. If you’re out of lime, a bit of red wine vinegar works in a pinch.
- Overcooking the Garlic: Garlic burns fast and turns bitter. Add it just before the spices, stir constantly for about a minute, and then immediately add your broth to stop the cooking.
NUTRITION INFORMATION
- Calories: ~280
- Carbohydrates: 52g
- Protein: 12g
- Fat: 4g
- Saturated Fat: 0.5g
- Fiber: 14g
- Sugar: 10g
- Sodium: ~900mg (varies with broth and seasoning)
*Nutrition is estimated per serving without toppings. It’s a wonderfully healthy and filling choice.
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
Absolutely! I do it all the time. For the best flavor, sauté the onions, peppers, and spices on the stove first. Then transfer everything to your crockpot and cook on LOW for 6-8 hours. It makes the house smell incredible all day.
Is this soup really vegetarian and vegan?
Yes, it is! Just double-check that your vegetable broth and taco seasoning are vegan-friendly (some store-bought blends have milk powder). Load it up with avocado and cilantro for a fantastic vegan meal.
How long will leftovers last?
Stored in a sealed container in the fridge, this soup will stay perfect for 4-5 days. The flavors actually get better the next day. Just reheat gently on the stove or in the microwave.
Leave a Reply! (I’d Love to Hear From You!)
There you have it—my go-to cozy soup that never lets me down. Did you try toasting the spices? What toppings did your family love? I read every single comment, and your notes help me grow as a self-taught cook. So please, tell me all about your soup night below! If you loved it, give it a 5-star rating—it makes my whole day.
