• In a large pot, add olive oil and warm it over medium heat.
• Stir in the onion and garlic and cook for a few minutes until fragrant.
• Add the diced red bell pepper and cook until the vegetable have softened - about 1-2 minutes.
• Add canned, drained black beans, frozen corn kernel, taco seasoning, canned diced tomatoes with chilies, and canned diced tomatoes. Stir to combine.
• Pour the reduced-salt vegetable stock (if yours contains more salt, use half water and half regular stock) and tomato paste.
• Stir to combine, cover and simmer over low-medium heat for 15 minutes until fragrant.

Taste and Adjust

• Taste the soup and add more taco seasoning, salt, or a simple pinch of chili powder to boost spicy flavors. Add lime juice for a tangy flavor or maple syrup for a touch of sweetness.

Serving

• Serve the soup topped with sour cream, cheese, tortilla chips, and freshly chopped cilantro.