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Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!

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Recipe Summary test

prep:
15 mins
cook:
23 mins
total:
38 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.

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  • Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Nutrition Facts

600 calories; protein 17.4g; carbohydrates 86.7g; fat 27.4g; sodium 1823mg. Full Nutrition
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