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Easy Taco Soup
5
from
3
votes
An easy taco soup recipe that is ready in 10 minutes and packed with southwest flavor. At less than $1.50 a serving, you can't beat this healthy, budget meal!
Prep:
5
mins
Cook:
5
mins
Total:
10
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.
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