Meatless Creamy Taco Soup
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 236.59 ml chopped sweet onion
- 2 garlic cloves, minced
- 425.24 g can diced tomatoes with green chilies
- 473.18 ml vegetable juice, V-8
- 425.24 g can red kidney beans, rinsed and drained
- 425.24 g can black beans, rinsed and drained
- 236.59 ml frozen corn
- 4.92-9.85 ml ground cumin
- 1.23-2.46 ml cayenne pepper
- 2.46 ml sugar
- 1.23 ml black pepper
- 1.23 ml salt
- 85.04 g light cream cheese, cubed
- crushed corn chips
- cilantro
- shredded cheddar cheese
directions
- In a large pot, heat oil. Saute onion and garlic for about 5-6 minutes or until soft.
- Add the tomatoes w/ green chilies and vegetable juice. Bring to a boil.
- Add the beans, corn, cumin, cayenne, sugar, pepper, and salt.
- Reduce heat, cover and simmer for 20 minutes.
- Remove from heat and stir in the cream cheese until melted.
- Serve garnished with crushed corn chips and/or cheese and/or cilantro.
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Reviews
-
This recipe was easy to make, uses ingredients that are readily available and tastes delicious! I subbed pinto beans for kidney beans because that's what I had and I doubled the garlic, which is usual for me. I loved the cream cheese in it as it gave it a delicious creamy flavor. I topped it with crushed tostitos and sharp cheddar cheese. I highly recommend this recipe! Thanks for sharing it Parsley!
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Tweaks
-
This recipe was easy to make, uses ingredients that are readily available and tastes delicious! I subbed pinto beans for kidney beans because that's what I had and I doubled the garlic, which is usual for me. I loved the cream cheese in it as it gave it a delicious creamy flavor. I topped it with crushed tostitos and sharp cheddar cheese. I highly recommend this recipe! Thanks for sharing it Parsley!
RECIPE SUBMITTED BY
*Parsley*
United States