Easy Taco Soup Ready in 10 Minutes

An easy taco soup recipe that is ready in 10 minutes and packed with southwest flavor. The perfect back to school dinner when you need to have dinner ready in a hurry.

THE RECIPE

INGREDIENTS

2 cans Great Northern Beans — (14-ounce cans) rinsed and drained
1 can diced tomatoes in their juices — (28 ounces)
1 can Mexican-style corn — (14 ounces) 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 over medium heat. Stir to combine. Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.

Source: wellplated.com