Anika's go-to taco soup
- Serves 4
- Prep time: 15 mins | Cooking time: 25 mins
This vegetarian Go-To taco soup is easy and tasty, and you'll be shimmying in the kitchen too!
Ingredients
1 brown onion, peeled and diced
2 cloves garlic, peeled and finely chopped
Olive or avocado oil
40g sachet medium spice taco seasoning
400g tin black beans, drained
400g tin kidney beans, drained
400g tin chilli beans
2 x 400g tins cherry tomatoes
400g tin sweetcorn, drained
1L vegetable stock
4 tortillas, cut into thin strips
Sour cream, grated cheddar & coriander, to serve
Method
In a large pot, saute the onion and garlic over a medium heat with a drizzle of oil, until softened.
To the onion and garlic, add the taco seasoning, followed by the beans, tomatoes, corn and vegetable stock. Season to taste, and simmer for 20 minutes.
To make crispy tortilla strips, bring a thin layer of oil to a medium high heat in a frying pan. In batches, cook the tortilla strips in hot oil until golden and crispy, then drain on paper towel.
To serve, divide the soup amongst bowls, then sprinkle with grated cheese. Dollop with sour cream, sprinkle over the tortilla strips and garnish with coriander. Serve immediately.