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.
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Cuisines
Ingredients
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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