Black Bean Taco Soup

Black Bean Taco Soup

Embark on a flavorful journey with Black Bean Taco Soup, where the essence of Mexican-inspired spices and hearty ingredients come together in a harmonious dance of taste. This soup is a celebration of bold flavors, featuring the earthiness of black beans, the zest of taco seasoning, and the freshness of assorted vegetables. From the first spoonful, you'll be transported to a world where comfort meets fiesta, making it an ideal dish for those seeking a satisfying and soulful meal.


1 lb ground turkey

1Tbsp olive oil

1 onion diced

1 packet taco seasoning

1 15 oz corn, frozen

1 15 oz can black beans drained and rinsed

1 14.5 oz can stewed tomatoes, do not drain

1 8oz can tomato sauce

4 oz can diced green chilis

Additional Toppings

Fresh cilantro

Tortilla chips


Shredded cheese

Sour cream

Pico de Gallo


1. Heat olive oil in inner pan while heating on stone (stone needs to heat for 30 minutes)

2. Brown meat and onions in heating inner pot

3. Pour taco packet over mixture and stir

4. Add remaining ingredients and cover with inner pot lid and transfer stone and pot to  Rockpot and let cook 1 hour

5. Top with favorite choice of toppings and serve

Serves 6-8 Enjoy!

Heating the RockTablet on stovetop:

Place RockTablet on the largest burner. Place inner pot on top of the RockTablet.
Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.

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