Taco Bean Soup

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

Preparation

  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.

Nutrition

  • 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