6 Can Soup

Servings: 5
Categories: Dinner, Lunch, Main Dish, Soup & Stew, Vegan


Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (14.5 ounce) can petite tomatoes, diced
• 1 (15 ounce) can sweet corn, drained

• 1 large (28 ounce) can green enchilada sauce
• 1 (14 ounce) can vegetable broth
• 1 (1 ounce) packet taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
Optional toppings:
• shredded cheese
• tortilla chips
• lime wedges


Directions

Step 1
To begin, combine all the canned ingredients and the taco seasoning, cumin, chili powder, and garlic powder into a large pot on the stove-top.
Step 2
Bring the soup to a boil over medium-high heat.
Step 3
Reduce the heat and let simmer for 20-25 minutes.
Step 4
Serve warm with shredded cheese, tortilla chips, and lime wedges.