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Twenty Minute Taco Soup

Healthy, quick, easy taco soup for a weeknight dinner
5 from 1 vote
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Course: The Main Event
Cuisine: Soup
20 mins
Total Time: 20 mins
Servings: 6 Servings
Calories: 338kcal
Author: Sara Ayesh

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 26g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 517mg | Fiber: 8g | Sugar: 5g