Description
This creamy taco soup is delicious, spicy, and surprisingly easy to make! It is packed with veggies and beans for lots of protein and fiber!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 tablespoon taco seasoning
- 4 cups vegetable broth
- 2 (10oz) cans diced tomatoes with green chilies
- 2 (15oz) cans of pinto beans, drained and rinsed
- 2 (15oz) cans corn, drained
- 4oz cream cheese, softened
- Toppings: fresh cilantro, avocado, sour cream, cheese, japaleños, etc.
Instructions
- In a large pot, add the olive oil and heat over medium heat. Add the onion and bell peppers and sauté for about 8 minutes, stirring frequently until softened.
- Add the taco seasoning and stir, cooking for an additional 2 minutes to bring out the flavor of the spices.
- Add the vegetable broth, diced tomatoes, pinto beans, and corn to the pot. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium and let it simmer for 10 minutes to allow the flavors to meld together.
- Remove the soup from the heat and stir in the softened cream cheese until it’s fully melted and the soup becomes creamy.