Easy Taco Soup
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
Ingredients
- 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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