Taco Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 can (540 mL) black beans, drained and rinsed
• 1 can (540 mL) kidney beans, drained and rinsed
• 1 can (341 mL) corn kernels, drained (or 1 ½ cups frozen corn)
• 1 can (796 mL) diced tomatoes, with juice
• 1 can (156 mL) tomato paste
• 4 cups vegetable broth
• 1 tablespoon chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lime juice (about half a lime)

Optional Toppings:

• Shredded cheddar cheese (or vegan cheese)
• Sour cream (or vegan alternative)
• Fresh cilantro, chopped
• Tortilla chips, crushed
• Avocado, diced
• Hot sauce

Instructions

1. Sauté the Vegetables:
   • Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
   • Stir in the garlic, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the Seasonings and Base:
   • Sprinkle in the chilli powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir for 1 minute to toast the spices and release their flavour.
   • Add the tomato paste and stir to coat the vegetables, cooking for another minute.
3. Build the Soup:
   • Pour in the diced tomatoes (with juice), black beans, kidney beans, corn, and vegetable broth. Stir well to combine all ingredients.
   • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavours to meld together. Stir occasionally.
4. Finish and Adjust:
   • Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or chilli powder if desired.
5. Serve:
   • Ladle the taco soup into bowls and top with your favourite garnishes—shredded cheese, sour cream, cilantro, crushed tortilla chips, avocado, or a dash of hot sauce. Serve warm with extra tortilla chips or a side of cornbread.

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tips:

• Spice Level: Adjust the chilli powder to your preference. For extra heat, add a pinch of cayenne pepper or a diced jalapeño with the veggies.
• Thicker Soup: For a thicker texture, mash some of the beans with a spoon before adding them to the pot.
• Storage: Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat on the stovetop or in the microwave.

This Taco Soup is a simple, one-pot dish that’s bursting with Mexican-inspired flavours—perfect for a chilly evening.