Quick & Delicious Taco Soup Recipe (vegan/vegetarian & slow cooker options)

I love this quick and easy taco soup. It's flexible so you can easily make it for omnivores, vegans, or vegetarians!

 

Who doesn’t love Taco Soup? Or taco anything for that matter! Every Friday night is taco night at our house, but I seriously could eat Mexican food every day so I like to squeeze it in on other days too. If someone in my house complains about the frequency (I’m sure this doesn’t happen at other people’s houses) with a comment such as, “We just had tacos last night, plus I had leftovers for lunch!” I just remind them that Mexicans eat Mexican food every day so they’ll be fine 🙂

Here is a delicious recipe that is perfect for a weeknight or any busy night because you can easily pull it together in a half hour if you have some leftover beans, chicken, and grains in the fridge. It’s great for using up those odds and ends in the fridge before you go shopping because the measurements do not need to be exact. I used leftover Ridiculously Easy Slow Cooker Shredded chicken in this, but it could easily be made vegan or vegetarian by leaving that out and adding an extra can of beans. You could use frozen pre-chopped onions and bell peppers to make this truly no fuss and lightning fast. The only fresh ingredient I personally would not want to do without is the cilantro. In my opinion, there really is no substitute for that!

This simple and delicious Taco Soup is one of those recipes that you’ll want to make again and again. Make sure to serve with some lime juice, crispy chips, avocados, and fresh cilantro 🙂 

I love this quick and easy taco soup. It's flexible so you can easily make it for omnivores, vegans, or vegetarians!

 

Quick Taco Soup

 

Ingredients

1 yellow onion, chopped

1 T olive oil or refined coconut oil

5 cloves garlic, minced

1 red pepper, chopped (about a cup)

1 orange pepper, chopped (about a cup)

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 cup leftover shredded crockpot chicken (or use an extra can of beans for vegan version)

1-2 cups leftover rice/quinoa (depending on how thick you want it)

5-6 cups broth (veggie broth, bone broth, whatever you fancy)

1 can diced tomatoes with jalapenos

1 small can chopped chile peppers

1 T cumin

1 T chili powder

Sea salt, if needed, to taste

fresh limes

cilantro

avocados

sour cream or cashew cream

tortilla chips

cheese or vegan cheese (optional)

 

 

Directions:

Saute onions in olive oil over medium heat until softened.  Add peppers and garlic. Cook a couple more minutes. Add everything else. Simmer on low at least 15 minutes. Enjoy! Serve with: Lime juice, chopped cilantro, avocados, sour cream or cashew cream, and tortilla chips. To make this even easier use Trader Joe’s frozen mix of chopped peppers and onions plus garlic powder 🙂

Note: You could easily make this in the slow cooker/crock pot if that works out better for you. I would just saute the onions, peppers, and garlic first, then combine everything in crock pot for a couple hours on high or many hours on low. It doesn’t really matter how long since everything is fully cooked anyway – whatever works with your schedule – it just needs to get hot and meld the flavors together. Then serve as above.

Quick Taco Soup

Quick Taco Soup

Ingredients

  • 1 yellow onion, chopped
  • 1 T olive oil or refined coconut oil
  • 5 cloves garlic, minced
  • 1 red pepper, chopped (about a cup)
  • 1 orange pepper, chopped (about a cup)
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 cup leftover shredded crockpot chicken (recipe at justrealstuff.com) (or use an extra can of beans for vegan version)
  • 1-2 cups leftover rice/quinoa (depending on how thick you want it)
  • 5-6 cups broth (veggie, bone, whatever you fancy)
  • 1 can diced tomatoes with jalapenos
  • 1 small can chopped chile peppers
  • 1 T cumin
  • 1 T chili powder
  • Sea salt, if needed, to taste
  • fresh limes
  • cilantro
  • avocados
  • sour cream or cashew cream (recipe at justrealstuff.com)
  • tortilla chips
  • cheese or vegan cheese (optional)

Instructions

Saute onions in olive oil over medium heat until softened. Add peppers and garlic. Cook a couple more minutes. Add everything else. Simmer on low at least 15 minutes. Enjoy! Serve with: Lime juice, chopped cilantro, avocados, sour cream or cashew cream, and tortilla chips. To make this even easier use Trader Joe's frozen mix of chopped peppers and onions plus garlic powder 🙂

Note: You could easily make this in the slow cooker/crock pot if that works out better for you. I would just saute the onions, peppers, and garlic first, then combine everything in crock pot for a couple hours on high or many hours on low. It doesn't really matter how long since everything is fully cooked anyway - whatever works with your schedule - it just needs to get hot and meld the flavors together. Then serve as above.

http://justrealstuff.com/quick-delicious-taco-soup-recipe-veganvegetarian-slow-cooker-options/

 

 

Blessings,

laurie signature jpg

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