Description
This easy vegetarian taco soup is a weeknight winner! Filled with black beans, tomatoes, and plenty of spices, this soup has all your favorite flavors in one bowl – no chopping required!
Ingredients
Units
Scale
- 1 (15oz) cans fire roasted diced tomatoes
- 1/2 cup tomato salsa
- 1 (15oz) can black beans, drained and rinsed
- 1 (15oz) can pinto beans, drained and rinsed
- 1 (15oz) can corn, drained
- 2 cups low-sodium vegetable broth
- 2 teaspoons low-sodium taco seasoning
- Optional toppings: Avocado, cotija cheese, shredded cheddar cheese, tortilla chips, fresh cilantro, and/or sour cream
Instructions
- In a large pot, add the diced tomatoes, salsa, black beans, pinto beans, corn, vegetable broth, and taco seasoning.
- Bring to a boil, then reduce heat and simmer on low for 15 minutes.
- Divide into bowls, add your favorite toppings, and enjoy!