Zesty Taco Soup

Zesty Taco Soup
Serves 4
This taco soup is a wonderful meal for cold fall and winter nights. With it's warming spices and zesty flavor, it is sure to satisfy even the pickiest of eaters. The best part is that it is ridiculously easy to make!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
470 calories
65 g
7 g
17 g
20 g
4 g
731 g
1898 g
11 g
0 g
12 g
Nutrition Facts
Serving Size
731g
Servings
4
Amount Per Serving
Calories 470
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 7mg
2%
Sodium 1898mg
79%
Total Carbohydrates 65g
22%
Dietary Fiber 21g
83%
Sugars 11g
Protein 20g
Vitamin A
51%
Vitamin C
225%
Calcium
19%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 garlic cloves, minced
  2. 1 jalapeno, chopped
  3. 1 tbsp olive oil
  4. 1 cup onion, chopped (can sub celery)
  5. 2 bell peppers, chopped
  6. 1 zucchini, chopped
  7. 1 cup corn
  8. 28oz can crushed tomatoes
  9. 3 cups vegetable broth
  10. 7oz can diced green chilis (optional)
  11. 28oz can black beans
  12. 2 tbsp fresh cilantro, chopped
  13. Spice Blend: 3tbsp cumin + 1 1/2 tsp salt + 1/2 tsp pepper + 1/4 tsp red chili flakes
  14. Optional toppings: fresh lime juice, dairy-free cheese, tortilla chips, avocado, cilantro.
Instructions
  1. Chop the garlic and let rest* for 5-10 minutes. Put a large pot on the oven and heat to low/medium and chop the jalapeno and onion. After the garlic has rested for about 5-10 minutes, add it along with the chopped jalapeno and onion into the pot. Sauté for about 3-5 minutes, stirring often.
  2. Meanwhile, chop the celery, bell peppers, and zucchini. Add with corn into the pot and sauté for another 5 minutes.
  3. Now add in the crushed tomatoes, broth, green chilis, black beans, and cumin. Simmer on low-medium heat for 15-20 minutes.
  4. Once the soup has simmered, add cilantro, salt, pepper, and red chili flakes. Serve with your favorite toppings.
Notes
  1. Letting garlic "rest" simply means waiting to cook it, so that all of the good enzymes can activate and boost its wonderful properties. If you cook garlic too soon, you could miss out on some of its amazing health benefits.
  2. Can be frozen for 1 month.
Adapted from Oh She Glows
beta
calories
470
fat
17g
protein
20g
carbs
65g
more
Adapted from Oh She Glows
Happy Body Kitchen http://happybodykitchen.com/
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About the author

Sommer Chaka is a certified holistic nutritionist. She believes that by consuming a whole foods plant based diet, you can prevent, cure, and even reverse some of our most deadly diseases like cancer and heart disease.

She has a passion for food and helps teach others how to create flavor-packed meals that are quick and simple. Allowing you to create a happy healthy lifestyle and reach your goals.

She is available for consultations. Contact her at (832) 414-6362.

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