.png){kind=small}
2 15oz cans diced tomatoes
1 15oz can black beans
1 15oz can pinto beans
2 cups vegetable broth
1 cup water
1 cup corn (fresh, frozen, or canned is fine)
1 packet of taco seasoning (or mix together chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, cayenne pepper , salt)
1 avocado, diced
1/2 cup feta cheese or queso fresco
Shredded cheddar cheese, tortilla strips, fresh cilantro, sour cream, Greek yogurt, etc. (Optional for topping)
Begin by adding diced tomatoes to a large pot and heat over medium.
β
Next, rinse and drain the black beans and pinto beans, then add them to the pot.
β
Stir in the vegetable broth and water until well combined.
β
Mix in the corn and the taco seasoning mix.
β
Allow to cook over medium-low heat for about 15 minutes, ensuring it's heated through.
β
In the meantime, prepare your toppings. Dice the avocado, prepare the feta cheese, and arrange any other toppings you'd like to use.
β
Finally, serve the soup in bowls and enjoy!
