Pantry Taco Soup
Using all pantry/food storage ingredients, this quick soup is healthy and delicious!
Ingredients
- 4 cups vegetable broth (I use Better than Bouillon base)
- 1/2 cup dry quinoa*
- 1 14-oz can diced tomatoes
- 1 14-oz can tomato sauce
- 1 4-oz can green chilies
- 2 14-oz cans black or pinto beans, drained (or 3 cups cooked beans)
- 1 can corn, or 1 cup frozen corn
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
For serving, if available
- 1 TBSP red wine vinegar OR the juice of 1 lime
- chopped cilantro
- corn tortilas, toasted
- avocado
- salt, peppper, and/or hot sauce to taste
Instructions
- Stir all ingredients together in a large pot. Bring to a simmer, and set timer for 15 minutes of simmering.
- Add vinegar or lime juice for acidity, and taste. Add salt or more chili powder to taste.
- Top each bowl with cilantro, toasted corn tortillas or tortilla chips, and diced avocado. I toast corn tortillas in my toaster until golden brown for quick oil-free chips.
Notes
*If you prefer rice instead of quinoa, you'll need to let it simmer for about 30 minutes, or just add pre-cooked rice to the soup and you'll only need to heat everything up for a few minutes. Alternatively, just skip the grain all together for a 10-minute meal.
