Taco Soup
A broth-based soup with seasoned meat or beans, vegetables, and taco spices. Simmered until flavors meld, finished with fresh toppings and crispy tortilla strips.
Ingredients
Method
Dice the onion, bell pepper, and zucchini. Mince the garlic. Drain and rinse the canned beans.
Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it into small pieces, until browned, about 5–7 minutes. Drain excess fat if needed.
Stir in diced onion, garlic, and bell pepper. Cook for 3 minutes until softened.
Add vegetable broth, canned tomatoes with liquid, corn, diced zucchini, black beans, and taco seasoning. Stir well.
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until vegetables are tender.
Stir in lime juice and taste. Adjust seasoning with additional taco seasoning or salt as needed.
Ladle soup into bowls. Top with crispy tortilla strips, fresh cilantro, crumbled queso fresco, and a dollop of sour cream. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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