Creamy Black Bean Taco Soup
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
Description
Enjoy your favourite vegetarian taco flavours surrounded by a spicy, creamy broth! Black beans are the star of the show here, and they’re married with flavourful spices and plenty of veg. Like tacos, the toppings are the fun part, so heap bowls of this delicious and nutritious soup high with shredded cheddar, avocado, cilantro, and tortilla chips. Hearty, simple, and oh-so-satisfying, this soup is the perfect make-ahead meal for easy lunches and dinners.
Ingredients
- 2 Tbsp canola oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1–2 jalapeno peppers, membrane and seeds removed, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp dry mustard powder
- 2 (540 mL/19 oz) cans black beans, rinsed and drained
- 1 (798 mL/28 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- zest and juice of 1 lime
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1 (341 mL/12 oz) can corn
- 1 zucchini, chopped
- 125 g cream cheese, softened and torn into small pieces
- 1/4 cup cilantro, chopped, plus more for garnish
- Toppings: lime wedges, shredded cheddar cheese, chopped avocado, sour cream, tortilla chips
Instructions
1. Place a large Dutch oven over medium-high heat. Add the oil and when it’s warm, toss in the diced onion. Cook until the onion softens, about 5 minutes. Stir in the garlic and jalapeno pepper. Depending on how spicy your peppers are, you may need to add 2 peppers. Cook, stirring occasionally, for another 2 minutes until fragrant. Stir in the spices, and cook, stirring, constantly for another minute. Stir in the black beans, then the diced tomatoes. Rinse the can of tomatoes out with about 1 cup of water and add this to the pot as well. Stir in the broth, lime zest, lime juice, salt, sugar, and pepper. Bring to a boil, cover, then turn the heat down to low and simmer for 20 minutes, stirring occasionally.
2. Add the corn, zucchini, and cream cheese to the soup. Cover, and simmer for another 10 minutes, stirring occasionally to break up the cream cheese. When the cream cheese has melted, stir in the cilantro. Taste and adjust seasonings with more salt, pepper, or hot sauce for additional heat.
3. Divide the soup into bowls and garnish with lime wedges, shredded cheddar, avocado, sour cream, cilantro and tortilla chips.
