Twenty-Minute Taco Soup

WHITE KITCHEN RED WINE

“It's one of those recipes where you want to grab a bowl and cozy up and slowly enjoy. Savory and spicy and HEALTHY! Low sodium chicken broth as the base and just loaded with fajita veggies. I top mine with toasted corn tortilla and sliced avocado. YUM!”

-WHITE KITCHEN RED WINE

Black Beans

Black Beans

MAIN INGREDIENT

INGREDIENTS:

– 4 cups chicken or veggie stock – 2 cups water – 1 can black beans drained – 1 can corn drained – 1 red bell pepper diced – 1/2 yellow onion diced – 1 tablespoon minced garlic – 1 tablespoon cumin – 1 tablespoon oregano – 1 tablespoon garlic powder – 1/2 tablespoon chili powder – 1/2 tsp paprika – 1/4 tsp cayenne pepper – 1/2 tsp Tajin Mexican seasoning

Twenty-Minute Taco Soup

Yield

6 Servings

course

Main Event

Time

20 Minutes

cuisine

Mexican

1. Add a small amount of olive oil to a pot at medium high heat. Saute onion and red bell pepper for 2-3 minutes.

Directions:

2. Add in spices and minced garlic and stir to combine.

Directions:

3. Pour in chicken stock and water. Bring to a simmer.

Directions:

4. Add in black beans and corn. Cook for 10 minutes.

Directions:

5. Serve garnished with avocado, cilantro, and tortilla strips.

Directions:

Enjoy!

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