Ingredients
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes with green chilies
- 1 can of tomato sauce
- 1 can of chicken or vegetable broth (or water for a lighter version)
- 1 packet of taco seasoning
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Equipment Needed
- A large pot or Dutch oven
- Measuring cups
- Can opener
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Instructions
The first step in bringing the warm flavors of taco soup to life is to gather all my ingredients. I start by opening each can and putting the contents into my large pot. The savory aroma of the black beans mixed with the hint of spice from the diced tomatoes is just heavenly. After I’ve combined all the ingredients, I sprinkle in the taco seasoning and give everything a good stir. This is where the magic begins! The soup already looks vibrant and hearty, and I can hardly wait to bring it to a simmer. (See the next page below to continue steps…)