Servings: 12
Calories: 185kcal
Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 3 cloves of garlic minced
- ¼ cup chopped jalapeno
- dash of sea salt and pepper to taste
- 5 cups vegetable stock
- ⅓ cup taco seasoning
- 2 cans of 14.5 oz. fire roasted diced tomatoes
- 2 cups of frozen whole kernel corn
- 2 cans of 15 oz. black beans rinsed and drained
- ¼ cup tomato paste
- Optional garnishes: sliced red onions sour cream, sliced avocado, sliced jalapeno,lime wedges,and tortilla chips.
Instructions
- Heat large stock pot or dutch oven over medium heat.
- Add olive oil, and then add in onions, garlic and chopped jalapeno and salt and pepper. Saute until onions are translucent, about 1 and a half minutes.
- Stir in remaining ingredients, bring to boil, reduce heat to low and simmer 25 to 30 minutes
- Taste and adjust seasoning as needed.
- Garnish and serve with a squeeze of lime and tortilla chips.
Nutrition
Serving: 1cup | Calories: 185kcal | Carbohydrates: 26g | Protein: 5.6g | Fat: 7.7g | Saturated Fat: 1.2g | Sodium: 994mg | Fiber: 8.6g | Sugar: 7.5g
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