Mexican Fiesta Taco Soup

This is a festive soup with lots of flavor and spice, bits of vibrant color, with crunchy chips, melty cheese, avocado & cilantro on the top. Make it with taco meat to make a heartier soup, or without for a vegetarian option.

The inspiration from this soup came from a Cinco de Mayo party on my facebook page. There were loads of great Mexican recipes shared that made me WANT Mexican food so badly and oh these mighty tasty-looking Mexican-inspired soups. I looked through the ingredients in my fridge and found a bit of leftover taco meat.  I also found some leftover bean soup I’d made. I decided to transform it all into a spicy taco soup. I kept pulling out more and more ingredients to put in the soup until it felt like a literal party in my soup pot! Hence the name.

If you love Mexican food, you’re going to love this vibrant, healthy soup. Oh and a very happy Cinco de Mayo to you!

Mexican Fiesta Taco Soup

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Over 1 1/2 quarts of soup 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 Tablespoon olive oil
• 1 medium onion, peeled & chopped
• 2 – 4 cloves garlic, peeled & chopped
• 1 teaspoon ground cumin
• 2 stalks celery, chopped
• 1 medium/large carrot, peeled & chopped
• 4 cups beef or vegetable broth
• 1/2 cup fresh or frozen (thawed) sweet corn
• 1 cup Romesco Bean Soup (recipe here)
• 1 cup cooked taco meat (optional)
• 1/2 cup chopped zucchini
• 1 – 4 teaspoons finely chopped hot chili pepper (jalapeno, green chile or cowhorn)

For serving:

• Corn tortilla chips or strips
• Shredded sharp cheddar cheese
• Fresh avocado bits and fresh cilantro leaves

---

Instructions

1. In a medium saucepan or soup pot, heat the olive oil over medium heat. Add the onion, garlic, cumin, celery and carrot and saute until the onion is tender and translucent.
2. Stir in the broth, corn, bean soup and taco meat and cook for about 5 minutes, then stir in the zucchini and hot pepper (to taste) and cook for 5 – 10 minutes more or until the zucchini is cooked and tender, but still a colorful green. Add salt to taste, if needed.
3. To serve: fill your bowls with hot soup, and top with crunchy corn chips, shredded cheese, avocado and cilantro leaves. Enjoy immediately while the chips are still a little crunchy!

---

Notes

If you don’t have the Romesco Bean Soup on hand, substitute chili … or use 1/2 cup cooked beans + 1/2 cup salsa or Romesco sauce

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

---

Nutrition

• Serving Size: 1 - 2 cups

This recipe was shared at Inspire Me Monday, Munching Monday, Mostly Homemade Monday, Tuesday’s Table, Treasure Box Tuesday, Simple Supper Tuesday, Wine’d Down Wednesday, Weekend Potluck, Moonlight & Mason Jars and Hearth & Soul Bloghop.

Support this blog by starting your shopping here: