Taco Soup
with zucchini / bell peppers / cheese / tortilla chips

Name: Taco Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, any color, chopped; 8 oz Carrots, diced; 3 cloves Shallots; 4 cloves Garlic, chopped; 2 tsp Cumin; 1 1/2 tsp Salt; 1 tsp Garlic powder; 1 tsp Coriander; 1 tsp Paprika; 10 oz Zucchini, diced; 1 cup Corn kernels, fresh or frozen; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 can Green chilies, diced (4 oz / 113 g) (opt); 3 1/2 cups Stock, any type; 1/4 cup Cilantro, chopped; 2 tsp Lime juice; 2 oz Cheese, any shredded white blend; 4 Tbsp Yogurt, plain or Greek; 1 cup Tortilla chips

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Dependency

Taco Salad

Ingredients

Metric

Servings:

Taco Soup:

Bell peppers, any color - 1 , chopped
Carrots - 8 oz , diced
Shallots - 3 cloves
Garlic - 4 cloves , chopped
Cumin - 2 tsp
Salt - 1 1/2 tsp
Garlic powder - 1 tsp
Coriander - 1 tsp
Paprika - 1 tsp
Zucchini - 10 oz , diced
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 - 1/4 cup , chopped
Lime juice - 2 tsp
Cheese, any shredded white blend - 2 oz
Yogurt, plain or Greek - 4 Tbsp
Tortilla chips - 1 cup

Prep

Bell peppers / Carrots / Shallots / Garlic - Prep as directed. Combine bell peppers, carrots and shallots. Store garlic separately. (Can be done up to 5 days ahead)
Make spice mix - Double if making Thursday’s meal. Combine cumin, salt, garlic powder, coriander and paprika. (Can be done up to 5 days ahead)
Zucchini - Prep as directed. (Can be done up to 3 days ahead)
Corn / Beans - Drain and rinse (if using frozen corn, defrost in the microwave first).

Make

Heat a large saucepan or Dutch oven over medium-high heat. Add oil and then bell peppers, carrots and shallots. Cook until translucent and aromatic, 4 to 5 minutes. Add spice mix (remember to reserve half if doubled for Thursday) 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, yogurt and tortilla chips at the table so that everyone can add toppings to their soup.

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