Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 medium carrots, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, undrained
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons taco seasoning
  • 1 cup corn, frozen or canned
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado, diced (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and cook until translucent (about 5 minutes). Stir in minced garlic, diced bell pepper, and diced carrots. Cook for another 3-4 minutes.
  3. Stir in the black and kidney beans along with the diced tomatoes. Mix well to combine.
  4. Pour in the broth and add taco seasoning. Stir to combine, ensuring the seasoning is well distributed.
  5. Bring the soup to a boil, then reduce heat to low and let it simmer for 20-25 minutes. Stir occasionally.
  6. Add corn and continue to simmer for an additional 5 minutes.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle into bowls and garnish with fresh cilantro, diced avocado, and lime wedges.