Easy Taco Soup

5 from 3 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 mins

Cook: 5 mins

Total: 10 mins

Servings: servings

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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.

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 toppingsCalories: 81kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 339mgFiber: 3gSugar: 4gVitamin A: 942IUVitamin C: 12mgCalcium: 48mgIron: 2mg

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