Taco Bean Soup

It's time to break out the slow cooker for a hearty Mexican dinner! This taco soup with black beans and corn is bursting with flavors that your family will love. Serve up your Taco Bean Soup with some tortilla chips for a little added crunch.
Prep 15 Minutes
Total Time 5 Hours 15 Minutes
Servings 10

Ingredient List

  • 4 cups shredded cooked chicken
  • 1 3/4 cups finely chopped onions
  • 1 can (16 oz) chili beans in medium sauce, undrained
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can or bottle (12 oz) light beer with lime
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • Multigrain tortilla chips, if desired
  • Chopped avocado, if desired
  • Fresh cilantro sprigs, if desired
Recipe Continues Below


  1. Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, chili beans, corn, black beans, beer, tomatoes and taco seasoning mix.
  2. Cover; cook on Low heat setting 5 hours or until hot. Serve with tortilla chips; garnish with avocado and cilantro.

Expert Tips

  • One key flavor component of this taco soup recipe with black beans is the beer with lime, which gives the dish a pleasant zing.
  • Love cheese? Top the soup with Old El Paso™ shredded Mexican Style 4 Cheese blend or crumbled cotija cheese.
  • Serve with hot cooked rice for an even heartier meal.


  • 1 Serving Calories 230 (Calories from Fat 50);  Total Fat 6g (Saturated Fat 1 1/2g ,Trans Fat 0g);  Cholesterol 50mg;  Sodium 680mg;  Potassium 490mg;  Total Carbohydrate 23g (Dietary Fiber 5g ,Sugars 4g);  Protein 21g
  • % Daily Value: Vitamin A 10%;  Vitamin C 8%;  Calcium 6%;  Iron 15%
  • Exchanges: 1 1/2 Starch;  1/2 Vegetable;  2 Lean Meat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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