Taco Soup
with zucchini / bell peppers / cheese / tortilla chips
This flavorful, satisfying soup has all the great flavors of tacos in a lighter dish. We couldn't resist topping the soup with taco favorites though, so finish your bowls with cheese, sour cream, and crumbled tortilla chips for crunch. We first featured this meal in 2017.
Ingredients
- Bell peppers, any color - 1 , chopped
- Carrots - 8 oz , diced
- Garlic - 4 cloves , chopped
- Cumin, ground - 2 tsp
- Salt - 1 1/2 tsp
- Garlic powder - 1 tsp
- Coriander, ground - 1 tsp
- Paprika - 1 tsp
- Zucchini - 10 oz , diced
- Green onions - 3 stalks , chopped; green and white parts combined
- Corn kernels, fresh or frozen - 1 cup
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Green chilies, diced (4 oz / 113 g) (opt) - 1 can
- Stock, any type - 3 1/2 cups
- Cilantro leaves - 1/4 cup , chopped
- Lime juice - 2 tsp
- Cheese, any shredded white blend - 2 oz
- Sour cream - 4 Tbsp (sub plain or Greek yogurt)
- Tortilla chips - 1 cup
Prep
-
Bell peppers / Carrots / Garlic - Prep as directed. Combine bell peppers and carrots. Store garlic separately. (Can be done up to 5 days ahead)
-
Make spice mix - Combine cumin, salt, garlic powder, coriander, and paprika. (Can be done up to 5 days ahead)
-
Zucchini / Green onions - Prep as directed and store separately. (Can be done up to 3 days ahead)
-
Corn - If using frozen corn, defrost in the microwave first. If using fresh, slice kernels off cobs.
-
Beans - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a large saucepan or Dutch oven over medium-high heat. Add oil and then bell peppers, carrots, and green onions. Cook until translucent and aromatic, 4 to 5 minutes. Add spice mix and garlic and continue cooking until fragrant, 1 to 2 minutes.
-
To vegetables, add tomatoes (including liquid), zucchini, green chilis, and stock. Bring to a simmer. Simmer until zucchini is tender, 5 to 7 minutes.
-
While soup simmers, chop cilantro.
-
To soup, add corn and beans and continue cooking just until heated through. Remove soup from heat and stir in lime juice. Season with some salt and pepper.
-
Ladle soup into bowls. Set out cilantro, cheese, sour cream, and tortilla chips at the table so that everyone can add toppings to their soup.
Reviews
Ratings
0 reviews