Creamy Tomato Black Bean Taco Soup

Products you'll need:


  • 2 tbsp (30 mL) vegetable oil
  • 1 white onion, finely chopped
  • 2 tbsp (30 mL) dry chili powder (for soup)
  • 1 tbsp (15 mL) cumin powder
  • 2 large ripe tomatoes, chopped
  • 1 can black beans, drained
  • 2 cans CAMPBELL'S® Creamy Tomato Soup
  • 2 tbsp (30 mL) canola oil, for frying
  • 4 corn or flour tortillas, cut into thin matchstick strips (substitute: store bought tortilla chips, broken)
  • 1 cup (250 mL) sour cream
  • 2 lime juice, squeezed
  • 1 tsp (5 mL) chili powder (for Crema)


  1. In a large saucepan,heat vegetable oil over medium heat. Add the onion,cook,stirring occasionally,for approximately 2-3 minutes or until tender and translucent.
  2. Add the chili powder,cumin,tomato and black beans. Stir mixture together to combine,and sauté for 2-3 minutes over low to medium heat.
  3. Add the CAMPBELL'S® Creamy Tomato soup to the black bean mixture. Return mixture to high heat,and bring to a near boil. Reduce temperature to low,and simmer for 15 minutes.
  4. Meanwhile in a frying pan,heat canola oil over high heat. Add taco strips in small batches into the hot oil,and fry for approximately 1-2 minutes or until crispy. Remove from fryer and wipe off any excess oil using a paper towel.
  5. In a mixing bowl,combine sour cream,juice from 2 limes and chili powder. Combine together until it has a thin enough consistency to run as a drizzled sauce. Add a small amount of water,approximately 1 tbsp (15 mL),if needed to thin the mixture out.
  6. Ladle soup evenly into 4 bowls,garnish with a drizzle of chili lime Crema and crispy tortilla chips.


Amount Per Serving
Calories 610
Fat 30 g
Sodium 490 mg
Carbohydrate 68 g
Dietary Fibre 17 g
Protein 17 g
Calcium 20 %DV

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