Creamy Black Bean Taco Soup
A cross between a good old-fashioned chili and a zesty taco soup, this creamy black bean taco soup is so fast, so easy, and SO delicious!
Easy, quick, absolutely-crazy-delicious dinners are kind of my jam right now. Even though it’s only mid-February, our mild winter (well, up until the last week or so) has spring soccer coaches already mapping out practice schedules to start this next week. #toosoon
I want to throw a fit and insist we all hibernate for at least 2.3 more months, but when I take a step back and realize that not everyone is an extreme homebody like me (who could honestly be happy hibernating for 11.5 months of the year), I strap on my big girl coping skills and start planning out “meals fit for a soccer season.”
The alternate title would be “meals fit for two kids in soccer, two kids in piano, one kid in cello, one kid working after school but too young to drive himself, one kid in gymnastics, and one mom in danger of losing her sanity.” I know I’m not alone in this.
This one pot creamy black bean taco soup has been a family favorite for years. And it is always a hit. It’s so down home hearty and comforting that we all kind of take it for granted until someone outside the fam is eating with us and shows a little gratitude at the tastiness.
It’s not quite a chili. And not quite a taco or tortilla soup. It’s the best of all those worlds loaded with black beans and tomatoes, green chiles and tender ground beef. What makes it extra special and really unique is the creaminess that comes from a super simple roux (melted butter + flour + milk).
Not only does that combo thicken the soup delightfully but the added creaminess gives it a dimension unlike any other Mexican-vibed soup I’ve ever had.
As with other soups in this similar category, the best part is piling on any and all “taco-type” toppings laying around. Fresh cilantro, shredded cheese, crushed tortilla chips, diced avocado, squeezes of fresh lime.
All are acceptable and welcomed.
If getting dinner on the table fast makes you as happy as it makes me, my gift to you today is this creamy black bean taco soup. It’s been living on my site for a while now, but deserved a fresh pop back into the spotlight. I’ve even adapted the recipe just slightly to make it even easier than it was before.
Bonus: if you need to make this in advance, it can be kept on warm in a slow cooker for several hours.
What To Serve With This:
Fresh fruit and/or vegetables
The Best Cornbread
One Year Ago: Whipped Chocolate Buttercream Frosting
Two Years Ago: Honey Lime Tilapia
Three Years Ago: Strawberries and Cream Scones}
Creamy Black Bean Taco Soup
- 1 pound lean ground beef or turkey
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, divided (meaning you’ll use 1 cup first and the other cup later)
- 1 cup shredded Monterey Jack cheese
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles
- Chopped, fresh cilantro and taco toppings for serving (optional)
- In a 4- or 5-quart pot, cook the ground beef or turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
- Add the onion powder, chili powder, cumin, garlic powder and oregano to the meat and cook for 1-2 minutes, stirring often.
- Add the butter, scraping up any browned bits from the meat. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn’t boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
- Add the black beans, diced tomatoes, green chiles, and remaining 1 cup milk. Simmer gently for 5-10 minutes. Add the cheese and stir until melted.
- Serve with fresh cilantro (can also serve with crushed tortilla chips, sour cream, shredded cheese, olives, or whatever you like!).
Recipe Source: from my old recipe binders (a little revamped and updated!)
Recipe originally published in March 2015; updated with new photos, recipe updates, and commentary.
145 Comments on “Creamy Black Bean Taco Soup”
My husband and I loved this recipe! Made it just as written, and added a few drops of hot sauce to our bowls right before we ate it.
So good! Have made this for years. Took it to a sick friend for dinner tonight and they also loved it!
We love this as a soup in the winter, but tonight I turned it into a skillet pasta meal and called it “Nacho Noodles!” I added some onions and bell peppers with the meat and used less milk in the second step to get the sauce the right consistency. Serve over noodles, top with cheese, and it’s like a way better hamburger helper!
Whoa!! I love this idea! Will be copying and trying it!
I make this a few times every month, and it’s a favorite of all my kids. I started using a little salsa verde instead of green chiles once when I was out of the chiles. Also used half cream cheese once when we were low on cheese. Also delicious! I feel like you can’t go wrong with any sub and I almost always have the basic ingredients on hand. It’s also fabulous for my type 1 diabetic’s blood sugar!
I have no idea why it tagged this under Kelli’s comment. Sorry about that
This soup is delicious! I was concerned it would taste like our usuals staples of chili and chicken tortilla soups since there is some ingredient overlap, but it has a truly unique and delicious flavor! I added some taco seasoning and smoked paprika to the spices, used Trader Joe’s salsa verde instead of the chilis. I added a little College Inn beef and caramelized onion base for extra beefy flavor and some tomato paste. The creaminess from the milk really makes this soup stand out! We really loved this and it will definitely be a new staple!
This was SO GOOD! I’m probably not going to make chicken tortilla soup anymore because this
hits that spot so well. I loved it and am making it again this week. Thanks for an awesome recipe!
I just have to comment and thank you for this recipe. It’s a standard go-to over here, and such an easy weekday meal!! It’s so versatile! When I’m low on groceries I can always make this with pantry staples, even using canned Costco chicken instead of beef or turkey (not my fave, but totally works in a pinch). I throw in a can of corn if I need to, mix up the cheese or beans I use. It’s always a winner. Also love that it uses powdered onion too! My kids won’t touch anything with visible onions, so inspired by this recipe, I sub powdered onions in a lot of dishes now, haha. It’s been an actual life saver for dinner time over here.
This was so fast to make and so delicious. Thank you!
Another great recipe! Thanks, Mel! This is a great combination of chili and taco soup. I used fire roasted tomatoes, and I think it may have kicked up the heat a bit! Ha! Our family of 6 all enjoyed it though, even the 10 month old. 🙂
Sorry…the tomatoes added depth, not heat! My mistake.
This soup was a perfect, delicious choice for a dark, drizzly Friday night! I made it during naptime and then put it in the crock-pot on low for a few hours ’til dinner. My kids (ages 3-16) all ate it, and at least one had a big bowl of seconds. It was just the right amount for our family of six… with a small serving left over for my lunch on Monday. 🙂
Can I use Pepper Jack instead?
Yes, I think so.
I’d love to freeze this, but am worried about the soup’s consistency once defrosted (because of the milk). Have you tried freezing? Thanks!
It actually freezes ok – the texture is slightly more grainy once it’s thawed and reheated but we don’t mind it (still yummy).
This is one of my favorite soups I have ever had! I will be making this for years to come.
Slow cooker conversion: Wanted to let you now I made this recipe through step 3, then refrigerated the meat until later in the week. Then I put the meat in a slow cooker, continued with the rest of the steps and cooked everything on high for about an hour. It was just as delicious as when I have made this before fully on a cooktop. I also added a can of pinto beans to stretch this recipe a little further for my family. We all loved it!
Awesome! Thank you!
This is very good! In the spirit of “use up what you have,” I browned 1/2 a diced onion and a diced yellow pepper with the meat, and it didn’t hurt it a bit. In fact, it was delicious. Thanks for another terrific recipe, Mel.
You saved dinner again with this one Mel. I have my favorite recipes from your blog and I make them for 85% of all the meals we eat. (Things are too busy at this stage of life and I need a routine to stay a float otherwise I would cook my way though all of your amazing recipes).
Tonight I didn’t know what to make with the limited food in the pantry/freezer so I looked up your blog and voila! I had everything for this recipe (minus the cilantro 🙁 family loved it! Thanks so much!!
This is now my go-to taco soup. It is so good. Thanks for another awesome recipe that has made it in my permanent rotation! And, if you want an extra kick, send your husband to the store and end up with diced jalapeños instead of diced green chiles. It really kicks it up a notch. Haha.
I’m trying to make this without going to the grocery store. Could I sub chopped chicken for the ground meat?
Yes, I think that would be delicious!
made with 1/2 milk 1/2 chicken broth, subbed diced tomatoes for fire roasted diced tomatoes. GREAT results. Thanks for the recipe!
I want to make this for about 30 people. Since this recipe only serves 5-6 people what would be the best way to make this for that amount? Should I make 3 double batches and then mix together? I’ve never made soup for a large group so I appreciate any advice, Thank you!
If you have a pot large enough I’d probably try and do two triple batches and then combine them. Otherwise, three double batches would work!
Can I sub anything for the milk…broth maybe???
You could try – the soup won’t be as creamy and it might affect the overall texture/consistency.
Can this recipe be made in the instant pot?
I haven’t tried it, but it might convert pretty well.
This soup is really delicious! So easy and quick to put together, and a total crowd-pleaser at my house. Thank you!
This was so GOOD and easy! I will make it frequently. It really hit the spot!
This was sooo good! Our whole family loved it.
Oh, Mel, this is absolutely delicious; I could eat it every day for the rest of my life. Even with substituting ground turkey and skim milk, it had that extra layer of flavor you mentioned.
I usually shred my own cheese, but Costco sells a 2.5 lb bag of “Supremo Queso Chihuahua” Mexican cheese that I sprinkled on top, which complemented the cilantro.
Thank you, again!
Three questions: How is Brian these days? Did you ever get your pink Sak Crossbody? Where are your cooking videos found?
Hi Nancy! So happy you love this! Brian’s doing really well. A few weeks after I shared that Friday Thoughts post he really turned the corner and he’s actually snoring quite a bit less, which is awesome (for both of us!). I ended up ordering the sage green Sak Crossbody and love it. I use it literally every single day. And here’s the link for the new IGTV cooking videos I’ve been doing (posting a new one this week!): https://www.melskitchencafe.com/bake-with-mel-igtv-videos/
Delicious soup! Was a real crowd pleaser! It fed our family of five but there were not enough for leftovers… our kiddos requested to double it next time so they could have seconds. Thanks for such a yummy recipe!
This recipe is so good and has amazing flavor. Is a small back so next time would double it!
Glad you loved it. Thanks for letting me know!
Is the roux made separately, then added in?
The roux is made in the same pot the meat cooks in and then all the ingredients are added back in (so it can be an easy, one pot meal)
This was delicious, Mel! Thank you! I do WW online so modified it by using skim milk and ground chicken breast. (I live in Singapore and turkey breast cannot be found. Even chicken breast is hard to find but I go to a large butcher shop grocery that carries it.) Given those modifications, and that I got 6 servings out of the pot, the points are 6 Freestyle Smart Points. I did not add tortilla chips, etc as garnish because of the added points, but it didn’t need anything. Love it! Wonderful soup. Will definitely make again.
Thanks for another great recipe! Flavor was fantastic! To insure plenty of leftovers, I doubled the recipe, but only used 1.5 lbs of meat. I also ran short on milk so only used the orignal 2 cups. Consequently, it was more like chili than soup. Husband had it over pasta and raved about it. I had it plain and thoroughly enjoyed it as well. It’s a definite keeper.
My picky 8 year old gobbled this up! That’s a major win in my book!
I made several adjustments to the recipe based on what I had available.
I used chicken instead of turkey and leftover black beans from your Simple Black beans and rice recipe. I also pureed all the tomatoes since that’s a sticking point for my picky eater. WORKED LIKE A CHARM!
Delicious with your cornbread recipe! Wont ever make the box mixes again!
Everyone loved this soup! Definitely will make again and again!
This recipe was fantastic! One of the best dinners we’ve had in a long time. Thank you for another dinner staple!
A wonderful mix up on my usual taco soup. Loved, loved, loved the creaminess. I forgot to buy green chilies, but I had some green salsa verde on hand, so I threw in about a cup of that. Delicious! My only complaint was that there wasn’t enough. I’ll definitely double it next time.
I’ve also subbed green salsa and it works great – glad you loved it. Thanks, Cindy!
Another great recipe. Simple and on the dinner table in no time. Thank you! I love your recipes and you are my go to site for almost everything I make.
Thank you so much, Loni!!
Made this tonight. Thank you for not making me chop an onion ❤️
Haha, thanks for making me laugh, Emily. 🙂
Absolutely delicious. Kids found it too spicy but I think that’s because my chilli powder has a huge kick even after I cut 1/2 a tsp from the recipe. But us grown ups thought it was perfect. I give bonus points for being quick, easy and all made in 1 pot. We topped with tortilla chips, cheddar and sour cream. And we followed it up with chocolate orange trifle – we’re English, I’m not sure if trifle is a thing in America, but if you could please do a trifle recipe Mel I would love to try your version 🙂
Thanks for the review, Claire! The chocolate orange trifle sounds amazing!
This soup is delicious, quick and easy. Crumbling chips over top is a must. As is some sliced avocado and a sprinkle of cheese.
I agree about the chips, Lisa!
Perfectly easy and flavorful and another Mel hit! We will definitely put this into normal rotation.
This was so easy to make and tasted delicious. Thanks for another wonderful recipe!
Thanks for taking the time to let me know, Shanna!
So good! My husband loved this soup tonight for dinner.
My husband gave this recipe a thumbs up! He did add cayenne just to spice it up a bit. I’m thinking that I’ll make this again for Sunday dinner and since it is so thick I might just use it as a taco filling.
Made this today. I had a hard time controlling myself when I test tasted it! Sooooo good! And quick!
Yay! Glad to hear it, Annie!
Thanks for your inspiring and practical recipes.
Mel, I made this yesterday and it was out of this world! So so yummy! I can’t wait to make this again!! Thank you!
So happy to hear that – thank you so much, Nancy!
Love it. I need more fast easy recipes for nights of playing taxi driver. You should do a post showing 5 or 10 of you go to meals for those nights. I remember being sad when I was old enough to drive myself to piano lessons as a teenager because I missed the one on one time to talk to my mom. Also what did you feed your boys when they did no sugar? My teenager is attempting to do no sugar and man it’s hard to do!
Good point about the one on one time. I’ll be grateful for the time I get in the car with the kids right now! I didn’t really modify much when my boys went without sweets for a whole year. They didn’t do a strict 100% no sugar, they just didn’t eat any sweets, baked treats, candy, cookies, cake, anything like that, but they still had things like waffles for breakfast (homemade but they have a few tablespoons sugar).
This looks wonderful! I am printing it to use this week! Is there any way to print your recipes with a picture? I really enjoy seeing the finished product when I am making it for myself. When the recipe goes to the print mode it doesn’t include the picture.
Hey Sandra, right now I have to set the settings to either show the picture across the board or to never show the picture (and I have readers that want it both ways!) so I’m working on a way for you to be able to select whether the picture shows. Thanks for your patience!
That would be so wonderful! Also, I made this soup tonight and I am in love again! It has amazing flavor! Thanks!
This is crazy I just made this for dinner tonight , it is one of my favorites. I just got on Facebook and see that you have posted it. Thank you Mel for all the great recipes this is a must make recipe.
So happy to hear that, Tiffany!
Is it possible to make this vegetarian? I mean, I know it’s possible, but how do you think it would taste?
I’m sure you could! I think the meat adds flavor, but if you are used to vegetarian meals, I think you’d really enjoy it. Just adjust seasonings to taste to make sure it has enough pizazz!
I bought meatless crumbles (Gardein, although there are other brands). I’ve never tried them before but wanted to make the recipe. It was really good! I also subbed in almond milk and used cashew cheese sauce for the cheese. And added some corn, just because I wanted the pop of color. Even with all of those changes, my whole family gave it 2 thumbs up. Quick, easy, and yummy!
Yum! Corn would be a fabulous addition to this soup!
I just made this last night for dinner! It is such a simple pot of comfort on a chilly winter night!
I loved this one! Easy to make. Definitely will make again!
Delicious, even without the milk! Thank you!
I loved you comment about going old school. I’ve found myself doing that recently because well….overload on 1,000 ways to make (insert meal here). Recently I pulled out some old classic, not fancy cookbooks and entertained the thought of working my way through one. It was fun to see how many things that we might think are “new” have been around forrrrrrever. 🙂 Just started looking at your inspirations. Thanks!
Thanks Mel! I had meat defrosted meat to make the yummy sloppy joes from Perry’s Plate, but when it came right down to it, even that simple recipe seemed to hard for a night like tonight. This was SO SIMPLE and we are loving it.
I can’t tell you how many times one of your recipes saves the day for me! I make so many of your reicpes and my family loves them all. This one is great. Thank you!
Thanks so much, Leanne!
my whole family loved it! thank you Mel
I am wanting to experiment and stretch this soup over a few more servings. Do you think it would be better if I added some chicken broth, more tomatoes, or some tomato juice? I have a family member counting calories and with just 4-6 servings it is a bit on the higher side. I thought if I could make it to 8 servings it would reduce that number.
You could certainly try all those – or maybe a combination. If you add tomato juice, I’d suggest adjusting the seasoning (particularly salt and pepper) to taste.
This is one of our favorite recipes! I noticed you make this in your instant pot – what are your directions and cooking time? I’m nervous to try it because I thought you couldn’t really do milk/roux in the pressure cooker. Thanks!!
Hi Jessica – that recipe was actually stuck in the Pressure Cooker Friendly category by mistake. Well…actually, it MIGHT do fine in the pressure cooker, but I haven’t tried it because it’s so quick on the stovetop. Sorry about that!
Thanks for putting this in our menu this week. Easy, fast, & delicious!
Do you think this could be made in the crock-pot? Any tips if you’ve tried it before?
I haven’t tried it so I’m not sure – you could probably make all the components and assemble it/keep it warm in the slow cooker.
It’s wonderful! I switch the ground beef for sausage and my husband and I scarf huge bowls of it, always eaten with a pan of your delicious cornbread. On the menu again tonight…
We made this for dinner tonight and it was delicious!! Your recipes never disappoint!
Delicious! We’ve made this twice–the second time, I doubled everything except the meat, and it was perfect. A little more liquidy the second time around, but it was still so good! I also highly recommend with the cornbread. I love this meal!
What a terrific soup! It was easy to prepare and relished by all. Many thanks.
Eating this right now. Soooo good and perfect to throw together for a hearty weeknight dinner. I added some ground pepper since I love anything spicy but other then that made it exactly as written. Looking forward to the leftovers for lunch since we are just a family of two:)
Very delicious! My family loved it
This was the best taco soup I’ve ever had! Definitely a keeper. It served 4 adults and one kid comfortably, but no leftovers, so I’ll definitely double it next time (I don’t think you’d need to double the meat, just the rest). It was so good!
And it was so quick to make! Definitely a 30 minute meal.
I also wanted to say thank you…..love your recipes
Absolutely delicious…..I doubled recipe!!! This goes on the top of my list
This was fantastic! Super quick and easy, which is just what you need during a busy week. I too was a bit skeptical about how much it would make for our family of 4 (2 adults & 2 teenagers) but we ate to our fill, and it was perfect. The only thing I will change next time: double the recipe so I will have leftover soup for lunches the rest of the week! Thanks again, Mel – another great recipe!
Hi Mel! My kids (3 and 4.5) don’t eat soup. Crazy, I know! I love soup, so I usually feed them whatever “dipper” I make to go along with it. Tonight, what I did was make the recipe exactly as directed up until you add the can of tomatoes and the last cup of milk. I scooped out about a half cup of meat/beans/cheese mixture and set that aside for quesadilla fillings with a little more of the jack cheese. Then I added in the tomatoes and milk to finish the soup for hubs and me. It was a total hit! Thanks for these recipes. You are my go-to site for all things yummy!!! Best of luck with your half marathon…my first 10k in about 5 years is this June! 🙂
I made this last night with chicken and it was great! We love quick, easy and tasty meals. Thanks!!
Made it tonight as is and its a wonderful soup- quick and delish!
Loved this Mel. Cheering you on with your running too… from the sideline that is since I am expecting our third in August. 🙂
Just had it for dinner–my tummy is so full! I couldn’t stop eating this yummy soup! Thanks for the quick meal idea.
Thank you! Tried this the other night and it was delicious! I’m the only one in my family that likes traditional taco soup, so I rarely make it. I’m glad to say they ate this and liked it! I liked throwing in some homemade corn bread in my bowl. Made it even more filling!
Yum! This looks so delicious. You gotta love those old recipe binders. I have several and I love to pull them out as often as I can and go through all the recipes in them. I always forget how many fabulous recipes there are hiding in those binders. Thanks for all your delicious recipes.
Thanks for a great new soup for us! It was delicious!! I doubled the recipe and used chicken (and browned up an onion with it.) I was a tad skeptical because we are not chunky tomato people so I pureed one of the cans of diced tomatoes and it was delicious! I had company coming last night and I knew I could use one of your recipes to serve guests…not having made it beforehand. Thanks!! 🙂
Thanks for this recipe Mel. We all enjoyed it, which is saying something. Plus it was very easy, which is exactly what I needed for a busy evening.
If I omit the meat my vegetarian gf’s would love this! Scrapbooking night usually ends with soup and salad. This is perfect! Thanks for sharing
I cannot wait to try this when I get home from my vacation. This will be our next weeknight meal. Yum!
This was so good. You made me bag my dinner plans and make this. My 4 year old said, “you should make this every night, mom!” I rarely hear such declarations! Thanks for the great recipe!
this does sound awesome! I have tons of old cookbooks that I love to look through. Sometimes there’s something about turning a page in a book that just can’t be achieved by clicking a button…..although I am a button clicker!
This is simmering on the stove right now. Smells awesome. I didn’t realize I missed the second cup of milk til I read the final point. So I just stirred it in at the end. Seems like it’s gonna be alright! This was the exact recipe I need tonight…super busy. Thanks Mel:)
I made this today, and it was absolutely delicious! I doubled it and it fed our family of six hungry people 🙂 I am very curious to hear how your son got into wrestling? My brother did in high school, but I’ve never experienced younger kids doing it. I would love to hear your story.
Hi Kate – about wrestling, my husband wrestled in college and so wherever we’ve lived he’s been proactive at searching out the youth wrestling programs. For the most part, the schools have included youth wrestling programs either as a club-type sport or actually sponsored through the school. My oldest son has wrestled off and on since Kindergarten and is currently the only one doing it although the other boys have cycled in every other year, whenever they decide they want to again. Right now, there is a freestyle club team for the community we live in and it’s been a great opportunity for Jackson (my oldest).
Just one more quick note about the serving size – I edited the recipe to say it serves 4-6 but just for clarification, the recipe as is fed our family of seven. Granted, that’s five kids and they ate smaller portions than me or Brian but the soup is especially hearty and filling with the meat, beans, and tomatoes (plus any toppings you may add).
Sorry for leaving out that 1 cup milk! It’s added with the tomatoes and beans. I just updated the recipe. (Glad you liked it, Marybeth – points to you for making it so quickly!)
I just made this soup and it is awesome!! The flavors are heavenly..words cannot describe the creamy.cheesey.broth.. So yum!! I doubled the recipe and added the extra milk after the cheese was melted..came out perfectly!!
When do you add the second cup of milk?
This sounds so good, I’ve never thought of putting milk into a black bean soup, but I can imagine how creamy it would make it!
It seems like a stretch to say it’s for six people though, since the bulk of it is just a pound of meat, some milk and one can of beans. I would think it’d be more like four servings maybe?
I guess it depends on how big of a bowl you dish up. We served it with lots of garnishes and it gave us about 6 smaller servings.
I’m with the others, when is the other cup of milk added? and I too scratching my head thinking not much liquid at all. Thanks for any clarification.
I’ve never had creamy taco soup, but taco soup and your insanely divine cornbread is one of our favorite combos. Everything is better creamy, am I right?
Hi! First of all, I LOVE your website. You have enriched my life more than you know! I am confused, as some of the other readers are about the 2nd cup of milk. Can you clarify?
looks delish, but when does the rest of the milk go in??
This looks really good.
Yes, I too still have all my old printed recipes in a file cabinet drawer. I just don’t think I will ever turn completely away from paper books or paper recipes.
I feel for you with all those practices. I remember when my boys (who are only one year apart) went to separate t-ball/baseball practices and games. My husband traveled and was not home to help. Sometimes I had to enlist the help of grandma to get them to where they needed to be. Can’t imagine doing it with four boys.
Oh, and when do you add the 2nd cup of milk?
I can’t wait to try this! Your black bean and fire roasted tomato soup with the corn salsa/relish was amazing, and this sounds like another winner!
This looks amazing, Mel! I agree with you about needing to take a break from Pinterest sometimes. I have binders full of recipes (so old school) and I am always excited to discover in them the recipes I have collected and enjoyed over the years!
So there’s no other broth or water added? Am I missing something? How does a soup with only two cups of milk and one can of tomatoes feed six people?
Tara — Well, there’s also the pound of meat…. Which I think I’d be inclined to leave out and just use more beans.
Just like I responded to Leah – we served it with garnishes (like crushed chips, cheese, sour cream, etc.) and it fed six smaller servings. I’m not envisioning the servings to be giant bowlfuls, but if so, it would be better to plan on it feeding 4.