How long will taco soup last in the refrigerator?

Store leftover taco soup in the refrigerator, sealed in an airtight container. It will keep for three to five days . Reheat in the microwave or on the stovetop.

How do you reheat black bean soup?

Reheat on the stovetop over medium heat, stirring occasionally . Add a bit of water or broth if the soup seems too thick. Enhance the flavors by adding fresh herbs like oregano or spices such as cumin. Consider sautéing some fresh celery or garlic before adding the thawed soup to the pot.

Is 5 day old soup ok to eat?

Leftovers can be kept for 3 to 4 days in the refrigerator . After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Is taco soup good after a week?

Storage Instructions: leftovers will keep in the fridge for 4-5 days . Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.

Does black bean soup go bad?

This easy black bean soup recipe is healthy, flavorful, and delicious! If you have any leftovers, store them in the fridge for up to 5 days, or freeze them for up to 3 months .

How can I thicken my black bean soup?

Add Flour Or Cornstarch You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

How do you get rid of the bitter taste in black bean soup?

The only way to really attempt to get rid of it is to dilute it by adding more ingredients to the soup , but that bitter taste is always going to linger in the background. You don't need to soak black beans. They're thin skinned so all you need do is boil them until they're done.

How many days can homemade soup stay in the fridge?

A general rule of thumb is that soup can be stored in the refrigerator for about three days , but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

How long does Mexican soup last in the fridge?

You can store any leftover Chicken Tortilla Soup in the refrigerator in an airtight container. It will stay fresh for 3-4 days . Yes, you can make this soup ahead of time and then freeze it. To save time, you can make this Chicken Tortilla Soup and let it cool before pouring it into a ziplock freezer bag.

Can you leave soup in the fridge for a week?

It's especially important if you make a large pot that might not be finished in one sitting. Like other leftover foods, homemade soup can safely be stored in the fridge for three to four days , per standard guidance from the USDA.

Can I eat leftover soup a week later?

Most soups can only last in a refrigerator for 3 to 4 days until they risk going bad , so make sure you place your cooled vegetable soup promptly in the freezer before this point. Make sure your soup lasts well by placing it in an airtight freezer-safe container.

Black Bean Taco Soup Recipe (Freezer Meal) (2024)

This quick and easy black bean taco soup recipe is budget friendly, and takes only 20 minutes to make. Also makes a great freezer meal!

Once the weather turns a little chilly, we love serving this black bean taco soup recipe for dinner. A thick and hearty soup that warms you inside and out.

Even the kids like soup on a fall day. This black bean taco soup gets rave reviews.

_{What should I serve with this Black Bean Taco Soup?}

This black bean taco soup is so versatile and easy to pair with. Here is what we recommend:

Honey Whole Wheat Bread:Your family will think you are pretty much amazing! This homemade bread is so easy and it tastes delicious dipped in the soup.

30 Minute Dinner Rolls:If you are short on time but still love homemade bread, try these rolls! They really take 30 minutes from start to finish.

7 Layer Green Salad:Everyone loves a good soup and salad combo. If you have never tried this salad, now is the time!

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Join our annual Freezer Meal Membership where we sent you 10 new freezer meals each month to keep your freezer stocked with quick and easy dinners!

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BELOW WILL GIVE YOU ALL THE INFORMATION YOU NEED FOR THIS AMAZING BLACK BEAN TACO SOUP RECIPE!

INGREDIENTS FOR OUR EASY BLACK BEAN TACO SOUP RECIPE:

Ground Beef
Onion
Taco Seasoning Mix
Corn
Black Beans
Stewed Tomatoes
Diced Tomatoes
Tomato Sauce
Green Chiles
Tortilla Chips
Shredded Cheese
Any taco toppings of your choice

Taco seasoning can easily be found at the grocery store, but did you know that you can also make your own from scratch? It is super simple. Take a look at Gimme Some Oven’s Taco Seasoning recipe!

Related Recipe: Try our 20 Minute Cheesy Beef Taco Soup!

MAKE SURE TO HAVE THESE TOO!

Frying Pan
Meat Chopper

HAVE YOU HEARD ABOUT OUR RESTAURANT COPYCAT COOKBOOK?

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Black Bean Taco Soup Recipe (Freezer Meal) (3)

This cookbookincludes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between. We are so excited to share these recipes with you. Order your copy today!

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More delicious soups to enjoy:

Slow Cooker Creamy Chicken Fajita Soup
Slow Cooker Lasagna Soup
Slow Cooker Chicken Noodle Soup
Disneyland’s Clam Chowder
Instant Pot Ravioli Lasagna Soup

Serves: 6

Black Bean Taco Soup Recipe (Freezer Meal)

An easy and delicious soup that is ready in less than 30 minutes.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

PrintPin

Ingredients

1 pound ground turkey
1 onion chopped
1 ounce taco seasoning
15.25 ounces canned corn do not drain
15 ounces black beans rinsed and drained
14.5 ounces stewed tomatoes do not drain
14.5 ounces diced tomatoes do not drain
8 ounces tomato sauce
4 ounces diced green chilis
11 ounces tortilla chips
1/2 cup shredded cheddar cheese optional topping

Instructions

Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.
This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through.

Video

Notes

You could also put this soup in your crock pot and cook on low for 2-3 hours or until heated through.

Nutrition

Calories: 582 kcal · Carbohydrates: 75 g · Protein: 34 g · Fat: 19 g · Saturated Fat: 4 g · Cholesterol: 51 mg · Sodium: 1247 mg · Potassium: 1123 mg · Fiber: 12 g · Sugar: 8 g · Vitamin A: 942 IU · Vitamin C: 26 mg · Calcium: 240 mg · Iron: 6 mg

Equipment

Frying pan

Recipe Details

Course: Soup

Cuisine: American

This post was included in our Top 18 Easy Freezer Meals video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Join The Discussion

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Aimee says:

we call this taco soup and leave it in the crock pot all day. sounds so good, might have to make tomorrow.
Amber says:

This looks delicious! Thanks for sharing
Coley says:

Thanks for yet another great recipe! I love these freezer meals you post :)
Coley @
www.whatyoumakeit-coley.blogspot.com
Debs Dealz says:

Hi, Debs Dealz stopping by to follow you via GFC. I love your site! I would like to invite you to check out by blog as well, and follow me back if you like, and/or like me on Facebook. We have daily blog hops...we would love to have you link up and participate!! We feel the blog hops are great ways to network with other bloggers, increase our followers and meet awesome people! We currently have the Time Out Tuesday Hop available to link up to. Stop on by!! Also, if you exchange buttons let me know!
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Thanks, Debs Dealz
Chef in Training says:

yum! i love this kind of soup! Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again tomorrow with more great projects!
-Nikki
http://chef-n-training.blogspot.com/
Pinfluence says:

I found this post via pinterest. YUM! I cannot wait to make this recipe this weekend for a sweet friend who just had her third baby boy! :)
.:Heather:. says:

I wanted to stop back by to say that I made this soup & it was so easy & so yummy!!!! Thanks so much for sharing it!
Heather says:

Going to try this out for my freezer group! bellesbazaar-heather.blogspot.com
jessie says:

Made this last week, and making it again tonight! It's a new family favorite.
Erin says:

We ate this tonight and it was delicious! I made it as a freezer meal a week ago and just dumped it in the crock pot today. Thanks!
Orris Family says:

We had this for dinner last night, and it was fantastic! My husband and I were very impressed with the flavors. I make my own taco seasoning, and the flavor of the other ingredients in the soup went along great! Thank you for the great recipe!
sadie says:

I made this last night, and it is so yummy and flavorful! I used grass-fed ground beef, and I calculated it to be 3.5 points per cup for anyone doing weight watchers. It would probably be very tasty with shredded chicken breast as well!
Teresa Wright says:

Approximately how many servings does this make?
Cyd says:

It makes about 8 servings.
Cotton Candy says:

My pickiest eater asked for seconds. A winner!
See Also
Wendy's Copycat Chili Recipe
ChasaDee says:

Can you leave out the green chilies?
Cyd says:

Sure, it should still taste fine!
Joyce Jackson says:

Thank you so much for this recipe. I have made it many times and it quickly became one of our favorites! It goes together really fast and disappears fast also.
Jean says:

I found your site from your cookbook. We tried the black bean taco soup tonight and everyone liked it. The book looks great and we hope to try more ideas from it.
Sara says:

Could I substitute frozen corn for canned, or would that make it too dry?
maria says:

I made it with frozen corn , I think that made it a little thicker .which was ok with me. Topped it with freshly grated pepper jack and sharp cheddar cheese and green onion. Used the leftovers for burritos the next day. Thank you!
Tiffany Stradling says:

Can you make this as a freezer meal without cooking it first? Just putting all the raw ingredients in a freezer bag, then cooking it in the crock pot later?
Cyd says:

You would need to cook your ground beef or turkey first. You can't throw that into the slow cooker raw.
Alisson says:

We LOVED this taco soup. Thank you so very much. Followed the recipe exactly and it turned out wonderful. My husband had issues limiting himself to one or two servings!
Alisson says:

Oh - and since we are clean eaters, I seasoned everything with my own homemade taco seasoning and didn't use the tortilla chips. Absolutely fabulous!
The Wilderness Wife says:

This soup sounds delicious. Definitely pinning this one.
Lindsey says:

We add ranch dressing powder to this... yummy!!
Carol S says:

Loved it! Used ground turkey and added a can of Ro-Tel original. DH and I both enjoyed it. Will definitely make again. Next time I will double it so there is some to freeze!
rebecca.scholze says:

My husband's new favorite meal! I followed the recipe and it was a great new take on a southwest chili (I'm only guessing since I'm from Wisconsin!). The flavors are great and it is a good way to incorporate vegetables into a meal. Would make a great enchilada filling.
Amy N. says:

I really enjoyed this and it was so easy to put together.....Definitely a keeper and it will come in handy on nights that you just don't have much time....I agree with rebecca, it would make a great enchilada filling....Good stuff! Thanks for the great recipe....
Veronica says:

I made this a few days ago. This was very yummy. It wasn't very soupy, more like a chili, but we loved it anyway. I will definitely make this again and will try freezing some for busy use during super busy weeks. Thank you!
Sarah says:

Could you sub a can of hominy for the corn?
Cyd says:

Hominy should work as a sub for the corn. This soup is a good recipe to make substitutions or add any ingredients that you like.
Lala says:

Do you drain the tomatoes before adding?
Cyd says:

Do not drain the tomatoes.
Eileen says:

All the ingredients are already cooked so why cook them for 25 minutes in instant pot? Also do you set the instant pot on less normal or more. I am new to instant pot and have already over cooked pork loin and a roast So dry! Recipes hardly ever tell you what temp to cook them at. They say 25 mins a lb , some say 17 mins a lb but what less , normal or more!
Allie says:

I’ve been making this soup for years. It DOES freeze well and it is forgiving if you need to sub an ingredients. It’s amazing made as written but occasionally I am missing something from the pantry and have to improvise. It’s a keeper for sure. My kids even like it.
Linda says:

I want to make this and use Rotel tomatoes. Thank you
N. Miller says:

Is a serving 1/2 cup or 1 cup? Also, how many calories, carbs and fat per serving? Please, no metric measurements. Thank you.
Cyd says:

Here is the nutritional information on this Black Bean Taco Soup. https://www.myrecipemagic.com/taco-soup-with-black-beans-2500473979.html
Becky says:

Holy cow! This is serious family favorite. EZ to pre-make, freeze and pull out from the freezer for a quick/easy lunch or dinner

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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