Taco Soup

When I’m feeling particularly homesick, I crave Mexican food. Nothing can soothe my soul like enchilada sauce and avocado. When I moved to London, it was with a bag of Santa Cruz chili in my suitcase, and I break it out whenever I’m missing the desert.

This soup is full of all the best flavors of Mexican cuisine. It’s spicy, warming, and so easy to make. It also lends itself well to a variety of toppings, which makes dinnertime extra fun. Nothing gets me excited for soup like the option to customize each bowl!

This recipe makes a big batch, but the soup keeps well in the fridge and gets even better over time. Serve with lots of hot sauce and your favorite beer, and you’ll be dreaming of the desert, too!


Taco Soup, Serves 4

 

 

You’ll Need:

 

  • ½ a large onion
  • 2 cloves garlic
  • 2 14 ounce cans chopped tomatoes
  • 1 14 ounce can black beans, drained
  • 1 ½ cups frozen corn
  • 1 packet taco seasoning
  • 1 tablespoon chili powder
  • 2 cups vegetable broth
  • 3 cups water
  • Avocado
  • Tortilla chips
  • Cilantro

 

  1. Dice the onion and garlic. Saute the onion for a few minutes until soft. Add the garlic and saute for about 30 seconds.
  2. Add the tomatoes and cook for 5 minutes. Add the taco seasoning and chili powder.
  3. Pour in the vegetable broth and water. Bring to a simmer for 5 minutes.
  4. Add the black beans and corn and simmer for 5 more minutes.
  5. Serve with diced avocado, tortilla chips, cilantro, and whatever other toppings you desire!

    This soup is such a snap, I guarantee it will become part of your weekly menu. If you make it, Instagram a photo and tag @aveganinthecity–I’d love to see your creations! Happy January 🙂

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