Ingredients
Scale
- 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
- 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.
- 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.
- 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/
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Nutrition
- Serving Size: 1 - 2 cups