Taco Soup
Taco Soup is a weeknight staple, a one pot dish, and a 30 minute meal all in one! Full of hearty, protein packed ingredients, it's got the flavors of tacos served up in a warm and cozy soup.
Servings: 8 servings
Ingredients
For the Soup:
- 1 T vegetable oil
- 1 large onion diced
- 2 cans black beans (15 ounce size)
- 1 packet taco seasoning (1 ounce size, see notes)
- 1 teaspoon salt
- 1 bay leaf
- 1 cup dry quinoa rinsed
- 1 can crushed tomatoes (14.5 ounces)
- 6 cups water
- 2 cups frozen corn
For the Toppings:
- diced avocado
- chopped cilantro
- sliced green onion
- shredded cheese (we like Violife Mexican style shreds)
- tortilla chips
Instructions
- Heat oil in a large soup pot on the stove over medium heat.
- Add the onion and cook until starting to brown, about 5 minutes.
- Add the black beans, the taco seasoning, and the salt. Stir well.
- Add bay leaf, rinsed quinoa, and crushed tomatoes and stir again.
- Add the water and stir to combine everything.
- Bring to a boil, then reduce to a simmer and allow to cook for about 20 minutes, until quinoa is tender.
- Add the frozen corn and allow to cook for 5 more minutes to allow the corn to heat through.
- Remove from the heat. Serve with your favorite toppings and enjoy!
Notes
If you don't have taco seasoning on hand you can also make it from spices in your pantry! Use the following ingredients in place of 1 packet of taco seasoning:
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano