Spicy Healthy Taco Bean Soup Recipes

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

TACO BEAN SOUP

Taco Bean Soup image

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 14 servings.

Number Of Ingredients 11

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Steps:

In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 838mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.

SPICY MIXED BEAN TACO SOUP

Spicy Mixed Bean Taco Soup image

Learn why variety is the spice of life with this Spicy Mixed Bean Taco Soup! Shake things up a bit when you follow this scrumptious recipe today!

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 15

Ingredients

1 Tbsp. oil
1 lb. lean ground chicken
1 onion, chopped
1 red bell pepper, chopped
2 cans (15.5 oz. each) no-salt-added pinto beans, rinsed
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 can (14.5 oz.) diced tomatoes and green chiles, undrained
1 can (14.25 oz.) corn, undrained
1-1/2 cups fat-free reduced-sodium chicken broth
1 can (8 oz.) tomato sauce
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1/4 tsp. crushed red pepper
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

Heat oil in large saucepan on medium-high heat. Add chicken, onions and bell peppers; cook 5 min. or until chicken is done, stirring frequently.
Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g

SPICY HEALTHY TACO BEAN SOUP

Spicy Healthy Taco Bean Soup image

This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. It's super tasty, but quite spicy. I cut the spice by topping individual servings with fat free sour cream and shredded cheese. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth and more beans, either more black beans or a can of kidney beans. Don't like it meatless? Stir in some browned ground beef or turkey, or add some cubed or shredded cooked chicken. Note: After reorganizing my pantry, I realized I have two similar types of tomatoes, and that I have used Mexican style diced tomatoes the last couple of times I made this, which likely made this more spicy than the rotel style tomatoes would have.

Provided by SrtaMaestra

Categories Black Beans

Time 30m

Yield 10 cups

Number Of Ingredients 9

Ingredients

1 large onion
1 (1 1/4 ounce) packet taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can spicy diced tomatoes (like rotel)
1 (14 ounce) can diced tomatoes

Steps:

Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
Add remaining ingredients and simmer 15-20 minutes.
Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
Great with a piece of hearty corn bread and fresh fruit.
This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
Enjoy!

SPICY TACO SOUP

Spicy taco soup image

A wonderfully warm way to end the day, w/ a spicy sinus clearing soup!! Great for the fall

Provided by sherry monfils

Categories Bean Soups

Time 8h15m

Number Of Ingredients 12

Ingredients

1 lb ground turkey breast or lean ground beef
1 onion, chopped
1 16 oz can chili beans w/ liquid
1 15 oz can kidney beans w/ liquid
1 15 oz can kernel corn, w/ liquid
1 8 oz can tomato sauce
2 c water
2 14.5 oz cans diced tomatoes, w/ liquid
1 4 oz can diced green chile peppers
1 pkg taco seasoning mix
1/3 c shredded mexican style cheese
1/3 c light sour cream

Steps:

1. In lg skillet over medium heat, brown ground turkey or beef. If using beef, drain the fat from pan. Place all ingredients in slow cooker.
2. Cover, cook on low for 8 hrs, stirring occasionally. Serve sprinkled w/ cheese and a dollop of sour cream.

TACO BEAN SOUP

Taco Bean Soup image

Make and share this Taco Bean Soup recipe from Food.com.

Provided by FDADELKARIM

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breasts, diced
1 (10 ounce) can Rotel tomatoes & chilies, undrained
3 ounces Velveeta cheese, cubed
1/2 teaspoon onion powder
1/4-1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can black beans, undrained
1 (15 ounce) can small red beans, drained & rinsed
1 small chicken bouillon cube
1 cup water
1/4 cup light sour cream
tortilla chips, to serve

Steps:

Spray a large pot with cooking spray. Cook the diced chicken until no longer pink.
Pour the the Rotel tomatoes into a food processor & blend until slightly chunky.
Stir the tomatoes in with the chicken then add the Velveeta. Add in the spices & taco seasoning then stir until the cheese is melted.
Next add in the beans, bouillon, & water. Cover & simmer on low heat for 15 minutes. Stir in the sour cream & serve with tortilla chips.

Nutrition Facts : Calories 415.8, Fat 8.8, SaturatedFat 4.5, Cholesterol 59.7, Sodium 1637.4, Carbohydrate 52.7, Fiber 14.9, Sugar 3.6, Protein 33.2

SLOW COOKER TACO BEAN SOUP

Slow Cooker Taco Bean Soup image

This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.

Provided by Janelleh

Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes

Time 4h25m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can white beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can white kidney beans, undrained
1 (15 ounce) can ranch-style beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can white hominy, drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g

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