Taco Soup
A quick, 10-minute vegetarian taco soup packed with beans, corn, and a homemade blend of savory Mexican spices.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
Scale
2 cans Great Northern Beans (14-ounce cans, rinsed and drained)
1 can diced tomatoes in juices (28 ounces)
1 can Mexican-style corn (14 ounces, 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
Crushed tortilla chips for topping
Instructions
- Place a large, deep soup pot over medium heat.
- Add the beans, diced tomatoes, corn, water, and all spices to the pot.
- Stir the mixture thoroughly to combine all ingredients.
- Heat the soup until it is warmed through and steaming.
- Taste and add additional salt or pepper if desired.
- Serve hot in bowls topped with crushed tortilla chips.
Notes
- Substitute vegetable broth for water for extra depth.
- Store leftovers in the fridge for up to five days.
- Add avocado or lime for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 81 kcal
- Sugar: 4 g
- Sodium: Varies by brand
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/taco-soup/