Taco Soup
All the taco flavor you love in a hearty and filling soup!
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Servings: 4
Calories: 634kcal
Ingredients
- 2 teaspoons olive oil
- 1/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 15- ounce can pinto beans rinsed and drained
- 15- ounce can black beans rinsed and drained
- 15- ounce can petite diced tomatoes with liquid
- 15 ounce can corn drained
- 2 cups vegan chicken-style broth
- 2 tablespoons taco seasoning or to taste (You control the heat!)
- 1 tablespoon cilantro chopped, for garnish
- 1 tablespoon scallions chopped, for garnish
Instructions
- Into a large soup pot over medium-high heat, add the oil. When the oil is hot, add the onions and cook for about 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Add the pinto beans, black beans, diced tomatoes, corn, chicken-style broth, and taco seasoning. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
- Ladle soup into bowls, garnish with cilantro and scallions, and serve hot.
Nutrition
Calories: 634kcal | Carbohydrates: 140g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1230mg | Potassium: 958mg | Fiber: 15g | Sugar: 95g | Vitamin A: 377IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 5mg
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