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Easy Taco Soup
4.86
from
7
votes
An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. Costs only $12 to make!
Prep:
5
minutes
mins
Cook:
5
minutes
mins
Total:
10
minutes
mins
Servings:
6
servings
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Ingredients
1x
2x
3x
2
cans
Great Northern Beans
(14-ounce cans) rinsed and drained
1
can
diced tomatoes in their 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
Toppings: Crushed tortilla chips
freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado
Instructions
Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
Notes
TO STORE
: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
TO FREEZE
: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
TO REHEAT
: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.
Nutrition
Serving:
1
(of 6) without toppings
Calories:
81
kcal
Carbohydrates:
19
g
Protein:
3
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Potassium:
339
mg
Fiber:
3
g
Sugar:
4
g
Vitamin A:
942
IU
Vitamin C:
12
mg
Calcium:
48
mg
Iron:
2
mg