By John Lytton
Fiesta soup
Sautéed onions and bell peppers bring out the deep flavors in this Mexican soup. I could eat this every single day for lunch and never get sick of it! Definitely add the avocado lime and cilantro to brighten the flavors and provide a creamy texture and spicy bite.
Updated at: Wed, 16 Aug 2023 21:09:17 GMT
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Ingredients
6 servings
1 Tbspavocado oil
1yellow onion
diced
1red bell pepper
diced
1zucchini
diced
3garlic cloves
minced
2 Tbsptaco seasoning
4 cupsvegetable stock
1can black beans
1can pinto beans
drained and rinsed
1can tomatos
1can diced green chilies
1 cupfrozen corn
2 Tbspfresh lime juice
¼ cupfresh cilantro
sea salt
ground black pepper
Instructions
Step 1
Heat a large pot over medium high heat. Add the oil and let it warm for 30 seconds, then add the onion and bell pepper. Cook, stirring frequently for 5 minutes or until the bell peppers soften and the onions turn translucent. Add the zucchini and garlic and cook for 1 minute until fragrant. Add the taco seasoning and cook, stirring constantly, for a bit longer to toast the spices.
Step 2
Add the stock, beans, tomatoes, chiles. Stir well. Bring just to a boil, then reduce the heat to low and simmer for 20 minutes, or until the flavors blend and veggies become tender.
Step 3
Stir in the corn, lime juice, and cilantro and season with salt and pepper. Remove from the heat. Ladle into bowls, top with some of the tortilla strips, avocado, and cilantro, and serve with a lime wedge.
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