.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.
Next, rinse and drain the black beans and pinto beans, then add them to the pot.
Stir in the vegetable broth and water until well combined.
Mix in the corn and the taco seasoning mix.
Allow to cook over medium-low heat for about 15 minutes, ensuring it's heated through.
In the meantime, prepare your toppings. Dice the avocado, prepare the feta cheese, and arrange any other toppings you'd like to use.
Finally, serve the soup in bowls and enjoy!