A quick, cozy bean and taco-flavored soup made with simple pantry staples.

Scale

1 tbsp olive oil

1 small onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 tbsp taco seasoning

1 tsp ground cumin

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 cup frozen corn

4 cups chicken broth

1/2 tsp salt

1/4 tsp black pepper

Juice of 1/2 lime

Optional toppings: shredded cheese, sour cream, cilantro, tortilla strips

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1. Warm olive oil in a large pot over medium heat and sauté the onion and bell pepper for 4-5 minutes.

2. Stir in the garlic, taco seasoning, and cumin and cook 1 minute until fragrant.

3. Add the diced tomatoes, black beans, pinto beans, corn, and chicken broth.

4. Season with salt and black pepper, then bring to a gentle boil.

5. Reduce heat and simmer 10-12 minutes to let flavors meld.

6. Stir in lime juice and adjust seasoning to taste.

7. Ladle into bowls and add your favorite toppings.

If you want extra body, mash a few beans during the simmer.