Easy Taco Soup
I am always looking for easy recipes to throw together for a quick meal or for lunches to take to work during the week. I found this recipe online, and it is a great recipe for this purpose. I just throw all of the ingredients into my crockpot. They just basically need to be warmed, but I cook it for a few hours to allow all of the ingredients to mesh well together. Give it a try!
An easy taco soup recipe that is ready in 10 minutes and packed with southwest flavor. At less than $1.50 a serving, you can’t beat this healthy, budget meal!
Ingredients:
- 2 (14-ounce) cans Great Northern Beans, rinsed and drained
- 1 (28-ounce) can diced tomatoes in their juices
- 1 (14-ounce) can Mexican-style corn, drained
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons dried parsley flakes
- 2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Toppings: Crushed tortilla chips, freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado
Instructions:
- Combine all of the ingredients in a large, deep soup pot (or crockpot) over medium heat.
- Stir to combine.
- Continue heating until warmed through.
- Taste, adding additional salt and pepper as desired.
- Serve hot with desired toppings.
Leftovers can be stored frozen for up to 3 months.
Recipe credit: Erin Clarke at Well Plated.
Yield:
Serves 6
