this tasty taco soup makes six servings and is just 1 point per serving! Have all of your ingredients prepped, cans open, and this soup comes together in a flash. makes six servings each serving us one point and each serving is 1 1/4 cups! To save even more time, you can use a store-bought taco seasoning and omit the chili powder through the black pepper. For a thicker soup, carefully blend half of the soup and return it to the pot to heat through.
Ingredients
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans;
- one can tomato sauce
- One can diced tomatoes
- diced chilis
- one tablespoon ranch powder mix
- One tablespoon taco seasoning
- 1 can of corn
- 1 can mushrooms
- 1 onion chopped
- 1 green pepper
- 3 cups vegetable broth
- 1 tsp olive oil
Instructions
- Heat olive oil In a large pot over medium heat. Add onion and green peppers; cook, stirring occasionally, until vegetables are tender and soft, about 5 minutes.
- Stir in chili powder, Ranch seasoning and cook, stirring until spices are fragrant and any remaining liquid is absorbed, about 1 minute. Add broth and tomato paste and tomatoes; bring to a boil, reduce to a simmer, and cook until flavors marry, about 30 minutes. Using a shallow ladle or wide spoon, skim off any fat on the top. Add in beans and corn, and heat through, another 5 minutes.