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A bowl of taco soup topped with shredded cheese, tortilla chips, cilantro, and sour cream sits on a wooden table.

Taco Soup

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An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 6 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
  • ¾ teaspoon dried oregano
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon kosher salt
  • ½ 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.
    Large pot filled with beans, corn, diced tomatoes, and assorted spices on a wooden surface, ready to be mixed.
  • Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
    A pot of taco soup with beans, corn, tomatoes, and a wooden spoon stirring the mixture.

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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