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

Active: 30 min Total: 30 min
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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Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. Zucchini - Prep as directed. (Can be done up to 3 days ahead)
  4. Corn / Beans - Drain and rinse (if using frozen corn, defrost in the microwave first).

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Make

  1. 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.
  2. To vegetables, add tomatoes (including liquid), zucchini, green chilis and stock. Bring to a simmer. Simmer until zucchini is tender, 5 to 7 minutes.
  3. While soup simmers, chop cilantro.
  4. 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.
  5. Ladle soup into bowls. Set out cilantro, cheese, yogurt and tortilla chips at the table so that everyone can add toppings to their soup.

Nutrition Facts

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Reviews

Ratings

Original (123)
Gluten-free (5)
Paleo (11)
Vegetarian (16)

51 reviews

So so so delicious. I listened to the reviews and added corn and black beans and potatoes. I added more water than recommended because the soup looked very chunky and in need of more liquid. Perfection 😀

By: Feruza
Posted: Sep 13, 2021
Diet: Original
0 Helpful

Yum!!! I used ground turkey instead of beef and added a can of ranch style beans. Definitely will be making this one again!

By: Emily
Posted: Sep 09, 2021
Diet: Original
0 Helpful

This is pretty darn good. I think a tad more flavor is needed but over all it’s great.

By: Jamie
Posted: Sep 08, 2021
Diet: Original
0 Helpful

Made a double batch to have on hand for lunches. Wonderful flavors!

By: Rebecca
Posted: Sep 06, 2021
Diet: Original
0 Helpful

This was soo good!! My husband and I just loved this soup! And so simple and fast to make! We have a very busy little one, so quick yummy meals are what I am looking for while trying to keep up with him! This one fit the bill! Definitely going to make this again!

By: LauraBeth
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Loved it! Used half a white onion because store had no shallots and used no cumin because I realized too late that I had none in the pantry. Easy and tasty!

By: Jayna
Posted: Sep 21, 2019
Diet: Original
0 Helpful