Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1 medium zucchini, diced
- 3 cloves garlic, chopped
- 1 can (about 15 ounces) whole kernel corn, drained and rinsed
- 2 cans (about 15 ounces each) black beans, drained and rinsed
- 1 tablespoon taco seasoning mix
- 3 cups Pacific Foods® Organic Low Sodium Vegetable Broth
- 1 1/2 cups Pacific Foods® Organic Creamy Tomato Soup
- 2 tablespoons fresh lime juice
- 5 small corn tortilla, sliced into strips
- 1 avocado, pitted, peeled and chopped for serving
- 1/2 cup fresh cilantro for serving
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Instructions
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Step 1
Heat olive oil in a large pot over medium heat. Add the onion, zucchini, garlic and corn and saute for 5 minutes or until vegetables have softened slightly.
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Step 2
Add in beans and taco seasoning and stir to combine, then add in vegetable broth and tomato soup. Increase heat to medium high and bring to a boil, then reduce to a low simmer for 10 minutes to warm through.
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Step 3
Right before serving, stir in tortilla strips and cook another 2 minutes, until just softened. Remove from heat and add in lime juice, then ladle into bowls and serve topped with avocado and cilantro.
