About This Recipe
An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!
Ingredients
- 2 cans Great Northern Beans ((14-ounce cans) rinsed and drained)
- 1 can diced tomatoes in their juices ((28 ounces))
- 1 can Mexican-style corn ((14 ounces) drained)
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons dried parsley flakes
- 2 teaspoons ground cumin
- ¾ teaspoon dried oregano
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
- Toppings: Crushed tortilla chips
Instructions
- Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
- Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
Source: This recipe is from
Well Plated.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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