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This Taco soup can be ready in under 30 minutes,! It's healthy, delicious, vegan and gluten free. www.laurenkellynutrition.com
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Taco Soup

Servings: 8 servings
Author: Lauren Kelly

Ingredients

  • I medium onion chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 ½ teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cans black beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • ½ cup frozen corn
  • 1 red bell pepper diced
  • 1 15 ounce can diced tomatoes I used fire roasted
  • 1 large ripe avocado sliced for garnish
  • cilantro chopped for garnish
  • tortilla chips chopped for topping
  • diced jalapeños optional for topping

Instructions

  • Heat onion, garlic and olive oil in a skillet for 3-4 minutes until softened over medium heat.
  • Add chili powder, coriander and cumin and stir to combine. Cook 3-4 more minutes.
  • Add broth, water, beans, corn, pepper and tomatoes. Mix well.
  • Bring to a boil, cover and let simmer on low for 20-25 minutes.
  • Top with avocado, tortilla chips, jalapeños or whatever toppings you'd like.

Nutrition

Serving: 1g