Mexican Fiesta Taco Soup
This is a festive soup with lots of flavor and spice, bits of vibrant color, with crunchy chips, melty cheese, avocado & cilantro on the top. Make it with taco meat to make a heartier soup, or without for a vegetarian option.
The inspiration from this soup came from a Cinco de Mayo party on my facebook page. There were loads of great Mexican recipes shared that made me WANT Mexican food so badly and oh these mighty tasty-looking Mexican-inspired soups. I looked through the ingredients in my fridge and found a bit of leftover taco meat. I also found some leftover bean soup I’d made. I decided to transform it all into a spicy taco soup. I kept pulling out more and more ingredients to put in the soup until it felt like a literal party in my soup pot! Hence the name.
If you love Mexican food, you’re going to love this vibrant, healthy soup. Oh and a very happy Cinco de Mayo to you!
- 1 Tablespoon olive oil
- 1 medium onion, peeled & chopped
- 2 - 4 cloves garlic, peeled & chopped
- 1 teaspoon ground cumin
- 2 stalks celery, chopped
- 1 medium/large carrot, peeled & chopped
- 4 cups beef or vegetable broth
- 1/2 cup fresh or frozen (thawed) sweet corn
- 1 cup Romesco Bean Soup (recipe here)
- 1 cup cooked taco meat (optional)
- 1/2 cup chopped zucchini
- 1 - 4 teaspoons finely chopped hot chili pepper (jalapeno, green chile or cowhorn)
- Corn tortilla chips or strips
- Shredded sharp cheddar cheese
- Fresh avocado bits and fresh cilantro leaves
- In a medium saucepan or soup pot, heat the olive oil over medium heat. Add the onion, garlic, cumin, celery and carrot and saute until the onion is tender and translucent.
- Stir in the broth, corn, bean soup and taco meat and cook for about 5 minutes, then stir in the zucchini and hot pepper (to taste) and cook for 5 - 10 minutes more or until the zucchini is cooked and tender, but still a colorful green. Add salt to taste, if needed.
- To serve: fill your bowls with hot soup, and top with crunchy corn chips, shredded cheese, avocado and cilantro leaves. Enjoy immediately while the chips are still a little crunchy!
If you don't have the Romesco Bean Soup on hand, substitute chili ... or use 1/2 cup cooked beans + 1/2 cup salsa or Romesco sauce
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Inspire Me Monday, Munching Monday, Mostly Homemade Monday, Tuesday’s Table, Treasure Box Tuesday, Simple Supper Tuesday, Wine’d Down Wednesday, Weekend Potluck, Moonlight & Mason Jars and Hearth & Soul Bloghop.
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