Taco Soup
Servings: 8 servings
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