This taco bean soup recipe was one my mom made years ago while doing Weight Watchers… I think on the program at the time this taco soup was a low point option. I have not checked this recipe against the current WW programs… but I do know that it’s super yummy and SO easy to make!

It’s literally just beans, corn and some seasoning.. you can’t get much easier than that. I also love using it as chip dip!

I serve it with plain yogurt and mozzarella cheese for topping. 

You could also add ground beef if you wanted to make it more like a chili, but it’s super tasty just with the beans – at least I think so!

Yield: 0

Taco Bean Soup Recipe

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Ingredients

• 1 can of 3 different beans of choice..
• white, kidney, black, pinto, etc...
• 1 can chili beans - with sauce
• 1 can corn {can add another if desrired!
• 1 can water OR 2 cans chopped tomatoes for a tomato base soup
• 1 package dry taco seasoning or 2 TBS
• 1 package dry ranch powder or 3 TBS

Instructions

1. drain and rinse the three cans of beans. Add to a soup pot. Drain the corn, add. Add chili beans WITH sauce. Fill one can with water and add to the pot. Pour in the two packages of powder and stir. Simmer over med heat for about 20 min. to mix all the flavors. Serve with sour cream or plain yogurt and cheese for topping or chips for dipping! YUM
2. makes 4 servings of soup

You can make this with a tomato base as well by substituting the can of water for 2 cans of chopped tomatoes. This is an option on the printable recipe card.

Some other soup recipes I adore!

Potato Pesto Soup

Garden Minestrone Soup

Zesty Potato Soup