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Taco Soup
Servings: 8 servings
Ingredients
  • I medium onion chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 1/2 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
  • 1/2 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 jalapeƱos optional for topping
Instructions
  1. Heat onion, garlic and olive oil in a skillet for 3-4 minutes until softened over medium heat.
  2. Add chili powder, coriander and cumin and stir to combine. Cook 3-4 more minutes.
  3. Add broth, water, beans, corn, pepper and tomatoes. Mix well.
  4. Bring to a boil, cover and let simmer on low for 20-25 minutes.
  5. Top with avocado, tortilla chips, jalapeƱos or whatever toppings you'd like.