Corn Hominy and Black Bean Taco Soup
Warm up with a bowl of this hearty and flavor-packed Corn Hominy and Black Bean Taco Soup, a vibrant one-pot wonder perfect for any day of the week. Featuring tender hominy, protein-rich black beans, and sweet bursts of corn, this soup is loaded with nutritious, wholesome ingredients. Seasoned with bold spices like smoked paprika, chili powder, and cumin, and brightened with a splash of lime juice, every spoonful delivers a punch of Tex-Mex-inspired flavor. Quick and easy to make in just 35 minutes, this plant-based recipe is perfect for busy nights, offering a satisfying meal for up to six servings. Garnish with fresh cilantro or pair with crispy tortilla chips, creamy avocado, or shredded cheese for a customizable finish that everyone will love. Perfect for fans of taco-inspired soups, this dish is a cozy, crowd-pleasing favorite you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 15-ounce can fire-roasted diced tomatoes (with juice)
- 1 15-ounce can hominy, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground cumin, chili powder, smoked paprika, and dried oregano. Stir for 1 minute to toast the spices.
Pour in the vegetable broth and stir to combine.
Add the fire-roasted diced tomatoes, hominy, black beans, and frozen corn to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
Stir in the lime juice and season with salt and black pepper to taste.
Remove the pot from heat and garnish with fresh cilantro if desired.
Serve hot with optional toppings like tortilla chips, diced avocado, shredded cheese, or sour cream.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 40.6 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3987 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
