Twenty Minute Taco Soup
Healthy, quick, easy taco soup for a weeknight dinner
Cook Time20 minutes mins
Total Time20 minutes mins
Course: The Main Event
Cuisine: Soup
Servings: 6 Servings
Calories: 338kcal
- 4 cups chicken or veggie stock
- 2 cups water
- 1 can black beans drained
- 1 can corn drained
- 1 red bell pepper diced
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- ½ tablespoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon Tajin Mexican seasoning
Add a small amount of olive oil to a pot at medium high heat. Saute onion and red bell pepper for 2-3 minutes.
Add in spices and minced garlic and stir to combine.
Pour in chicken stock and water. Bring to a simmer.
Add in black beans and corn. Cook for 10 minutes.
Serve garnished with avocado, cilantro, and tortilla strips.
Serving: 1g | Calories: 338kcal | Carbohydrates: 26g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 517mg | Fiber: 8g | Sugar: 5g