Easy, Healthy ‘Taco’ Soup

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30 min Prep time: 5min Cook time: 25min

Moxy Thoughts

October 6, 2018 in ,

Sometimes when I look in the pantry, I don’t see a lot of hope.  A random collection of beans, corn, peas and nut butters stare back at me with very little in common with each other.  Today, after a busy morning filled with soccer and chores all I wanted was a super comforting bowl of soup for lunch that everyone in the house would eat and enjoy.  But, I didn’t have the time, or the ingredients, to make anything specific, instead it was this mix of odds and ends that ultimately inspired me to create this easy ‘Taco’ soup.

At our house, tacos are generally a mix of veggies, beans, proteins, something spicy and something creamy.  The good news was that I had all of that in the house.  So I decided to turn it into a soup and I am so glad that I did (and that it worked!).  The soup turned out both tasty and comforting, warm and spicy at the same time.  The key to this one is to be sure to have enough texture to make the soup feel thick, even though you’re not going to be using the traditional ingredients that thicken a more hearty style soup.

Now that it’s fall, but sure that you always have a few key ingredients in your pantry for soup.  Even without any fresh ingredients, if you have canned tomatoes and low sodium broth in your pantry you can transform those into a tomato soup.  I try and find the lowest sugar content tomatoes and the lowest sodium stock – you can always add flavor, but it’s tough to remove the bad ingredients someone else packs for you.  Any of our Moxy Kitchen spices will add a great flavor to a soup.  This recipe uses the Moxy Kitchen Taco Seasoning, but you could also use the Moxy Kitchen Yucatan Spice Mix or even the Moxy Kitchen North African Spice Mix to make a great tasting, bone warming soup!

We hope you’ll try this recipe and send us your feedback.

Do Good, Eat Great and Put some Moxy on your Plate!

 

Ingredients

  • 1 tbsp. sunflower (or vegetable) oil
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 2 cups chopped cauliflower
  • 1 cup chopped carrots
  • 1 16 oz can black beans
  • 4 tbsp. Moxy Kitchen Taco Seasoning Mix
  • 1 cup low sodium chicken (or vegetable) broth
  • 24 oz can crushed tomatoes
  • 2 cups chopped cooked chicken or beef (we use leftovers, or you can skip this to keep it vegetarian)
  • 1 avocado, diced (optional)
  • 1 cup shredded enchilada cheese (optional)

Directions

  • In large soup pot warm oil
  • Cook onion and garlic approximately 3 minutes or until caramelizing begins
  • Add cauliflower and carrots, stir well and cook approximately 3-5 minutes or until vegetables begin to soften
  • Add beans and seasoning, stir well and cook approximately 5 minutes until well mixed and beginning to warm
  • Pour in broth, stir and cook for 5 minutes until broth begins to lightly boil
  • Add tomatoes and stir well, cook for another 5 minutes
  • Add protein (optional), cook 3-5 minutes to warm
  • Remove from heat and serve with avocado and cheese on top
  • Serves 4

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)