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Taco Soup Recipe

A robust Tex-Mex-inspired dish brimming with beans, vegetables, and zesty spices, offering a flavorful and meatless twist on traditional soup.
πŸ‡²πŸ‡½ Mexico
6 servings
40 minutes total
Ingredients

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)

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.
Instructions

Step 1

Begin by adding diced tomatoes to a large pot and heat over medium.

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Step 2

Next, rinse and drain the black beans and pinto beans, then add them to the pot.

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Step 3

Stir in the vegetable broth and water until well combined.

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Step 4

Mix in the corn and the taco seasoning mix.

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Step 5

Allow to cook over medium-low heat for about 15 minutes, ensuring it's heated through.

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Step 6

In the meantime, prepare your toppings. Dice the avocado, prepare the feta cheese, and arrange any other toppings you'd like to use.

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Step 7

Finally, serve the soup in bowls and enjoy!
Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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