This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
Rating
3.9 stars (87 reviews)
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
4 cups Vegetable Broth or water (see Recipe Notes)
1 14.5 ounce can diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed, drained, and mashed
1 15-ounce can corn, drained
½ cup dry polenta
1 tablespoon Taco Seasoning
1 teaspoon salt
1/8 teaspoon pepper
Categories
Soup
Steps
Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
