Ingredients
– 2 cans (15 oz each) diced tomatoes
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) pinto beans, rinsed and drained
– 2 cups vegetable broth
– 1 cup water
– 1 cup corn (fresh, frozen, or canned)
– 1 packet taco seasoning
– 1 diced avocado
– 1/2 cup feta cheese or queso fresco
– Shredded cheddar cheese (amount as desired)
– Tortilla strips (amount as desired)
– Fresh cilantro (amount as desired)
– Sour cream (amount as desired)
– Greek yogurt (amount as desired)
Instructions
1-First, cook the diced tomatoes in a large pot over medium heat.
2-Next, add the black beans, pinto beans, vegetable broth, water, corn, and taco seasoning, then stir everything together.
3-Simmer the mixture over medium-low heat for 15 minutes until it’s heated through.
4-While the soup cooks, prepare your toppings like dicing avocado or chopping cilantro.
5-Finally, serve the soup in bowls and add your desired toppings for a personalized touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Use fresh or canned corn according to availability and preference for convenience.
🥫 Substitute beans with your favorite varieties like kidney or cannellini beans to customize the soup.
❄️ Cool the soup completely before refrigerating or freezing, and freeze in single-serving portions for easy meal prep.
- Prep Time: 10 minutes
- Simmering Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-inspired
- Diet: Vegetarian, High Fiber, Plant-Based Option
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 5 mg