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    You are in: Home / Mexican / Spicy Healthy Taco Bean Soup Recipe
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    Spicy Healthy Taco Bean Soup

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on July 21, 2010

      This is one of my favourite recipes since I discovered it here more than a year ago. It's so simple and quick to make; I always have a few servings stored in the freezer for lunches. Sometimes I can't find Great Northern Beans but Black Beans or even Kidney Beans work well too. I always add a whole 900 ml container of Chicken Broth and the consistancy still comes out great. We don't have Rotel where I live so I usually throw in some green chillis or a jalapeno, depending what I have on hand. Great recipe!

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    • on February 27, 2009

      This tastes great and is so easy to throw together with stuff that I always have in my pantry! When I made this I only got 8, 1 cup servings, and I followed the directions exactly except I did not drain the corn. But, you can't go wrong with a delicious and filling soup that is only 3 WW points per serving! I will definitely be making this again!

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    • on September 22, 2008

      I love bean soups and this one's no exception. I cut the recipe in half so I used the black beans but left out the great northern beans. I also used spicy diced tomatoes and a whole can of corn. Thanks for posting such a delicious and quick to prepare recipe.

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    • on March 17, 2008

      Great recipe! I only made a few of changes. I omitted the onion, since my family doesn’t care for onions, and I reduced the taco seasoning to ½ a pack to cut down on the sodium and the heat. Also, I used dark red kidney beans instead of great northern beans and added ½ pound of ground turkey. I cooked the turkey the night before, then dumped everything in my crock pot on Sunday morning and let it cook on low for about 4 hours. When we got home from church it was perfect. We topped it with fat free sour cream and a little reduced-fat shredded cheese and ate it with low fat tortilla chips. Everyone in the family (including husband and three teens) thought it was delicious. It was just zesty enough with out being too spicy. I mentioned maybe adding an extra can of beans next time, but my teenage daughter said that she thought it was perfect just the way it was. I love when I find a new, easy recipe that everyone likes. I will definately be making this again.

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    • on February 06, 2012

      I love this recipe! I tried it the first time on Saturday. It was so easy and is so full of flavor. I couldn't find Rotel tomatoes, so I added a can of diced tomatoes with green chillis. I also used a bag of frozen corn rather than canned corn. We had it with Sweet Potato Tortilla Chips. What a wonderful combination. Sure did warm us up on a cold winter day!

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    • on December 07, 2011

      This could not have been easier or yummier! I didn't bother to saute the onions; I just opened all the cans, threw everything in the crockpot (including chopped cilantro) and cooked it for about 6 hours on low. Put some shredded cheese on top when serving and voila! Instant dinner that was de-lish! Will DEFINITELY make again; thanks for sharing!

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    • on January 04, 2011

      Made for our lunch the other day and followed the directions except in cutting it in half and using black beans. Wonderful, simple and delicious. DH wants it again only adding some meat (he is a meat eater). Thanks for a wonderful soup! Made for January Warm-Ups tag game 2011.

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    • on January 17, 2010

      I like this because it's VERY easy to make and delicious. I am making it right now and have just tasted it as it simmers. Don't let the Nutrition Facts fool you, for some reason the Great Northern Beans, Taco Seasoning and Refried Beans are not included in the calculations. It's still very much worth making!!

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    • on October 10, 2009

      WOW - this is YUMMY!! I must admit, I was skeptical as to how this would be a *soup* with only 1 can of chicken broth, but it did turn into a soup. I followed the directions exactly, but used low sodium taco seasoning, corn, and beans along with fat-free low-sodium chicken broth. I got 10 1-cup servings which were 220-ish grams each. I ate one and froze the rest for grab'n'go lunches. THANKS for sharing!

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    • on January 28, 2009

      I've made this a couple of times in the slow cooker and it turns out really good! I opt to not use the can of Rotel, but instead just use regular diced tomatoes. The last time I made this, I added dices carrots and it was great!

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    • on September 10, 2008

      Thick, delicious and healthy! I don't think anyone would miss the meat in this soup. The fat free refried beans really give this a thick-bodied texture. I love how easy this is to make. You can whipe this up in no time for lunch or dinner. It's perfect with a cool dallop of fat free sour cream swirled in. Thanx for posting this; I'll make this again.

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    Nutritional Facts for Spicy Healthy Taco Bean Soup

    Serving Size: 1 (2514 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 149.8
     
    Calories from Fat 10
    14%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 447.3 mg
    18%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 7.7 g
    31%
    Sugars 4.5 g
    18%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    fat-free refried beans

    Detailed Nutrition Values About Nutrition Info

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