Taco soup made with beans, tomatoes, seasonings, tortilla chips, and parsley in a white bowl with a slice of lime.

Easy Taco Soup

I am always looking for easy recipes to throw together for a quick meal or for lunches to take to work during the week. I found this recipe online, and it is a great recipe for this purpose. I just throw all of the ingredients into my crockpot. They just basically need to be warmed, but I cook it for a few hours to allow all of the ingredients to mesh well together. Give it a try!

An easy taco soup recipe that is ready in 10 minutes and packed with southwest flavor. At less than $1.50 a serving, you can’t beat this healthy, budget meal!


  • 2 (14-ounce) cans Great Northern Beans, rinsed and drained
  • 1 (28-ounce) can diced tomatoes in their juices
  • 1 (14-ounce) can Mexican-style corn, drained
  • 1 cup water
  • 2 tablespoons chili powder
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • Toppings: Crushed tortilla chips, freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado


  • Combine all of the ingredients in a large, deep soup pot (or crockpot) over medium heat.
  • Stir to combine.
  • Continue heating until warmed through.
  • Taste, adding additional salt and pepper as desired.
  • Serve hot with desired toppings.

Leftovers can be stored frozen for up to 3 months.

Recipe credit: Erin Clarke at Well Plated.


Serves 6

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