I love this soup because its super fast and easy to make; it’s one of those meals I can throw together when there’s only 30 minutes left til dinner time :); which happens sometimes. I love this soup topped with avocado, but I like SO many things topped with avocado so that’s really no surprise.
If you don’t have canned beans, you’ll need to plan ahead and cook your white beans earlier on in the day, or the week, as they cook for a long time; a couple of hours on the stove or several hours on high in the crock pot. I tend to make this when I already have cooked beans on hand, either in the fridge from when I made them earlier that week, or as cans, because it is a fast, yummy, and still nutritious dinner, one that others will never know only took you a few minutes to pull together.
White Bean Taco Soup
1/2 Tbsp olive oil
1 medium onion, chopped
4 cans Great Northern Beans or White Beans, rinsed and drained (or you can cook your own)
4 c vegetable or chicken broth
1 1/2 c salsa (I like medium heat, but feel free to use whatever kind of salsa you like)
1 tsp dried oregano
1 tsp celery salt
Added to individual bowls: mozzarella cheese , grated
Optional: 2 c cooked, diced/shredded chicken
Optional Toppings: avocados, tortilla chips, sour cream
In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until translucent, about 5 minutes. Add the beans, broth, salsa, oregano and celery salt(and chicken if you’re using it; or you can add them to individual bowls at the end if not everyone likes meat). Warm over medium heat, stirring occasionally, until the soup comes to a simmer. Reduce heat and spoon into individual bowls. While still hot, and a small handful of cheese and stir to melt. Serve with optional toppings.