Ingredients
Scale
- 1 packet taco seasoning
- 1 can diced tomatoes with chilies
- 1 can corn
- 1 can black beans
- 2 cups beef broth
- 4 cups water
Instructions
- Heat a large stock pot or Dutch oven over medium heat.
- Add the taco seasoning and one cup beef broth. Stir to combine. Cook for 10 minutes.
- Add diced tomatoes with chilies, corn, black beans, remaining beef broth, and water. Stir to combine.
- Bring soup to a boil, then reduce heat to low and cover. Simmer for one hour, stirring occasionally.
- Serve with sour cream, shredded cheese, and sliced jalapenos for topping (optional).
Notes
- Use low-sodium beef broth if preferred.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg