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Shortcut Taco Soup
Prepare to fall in love with this deliciously speedy shortcut taco soup!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Ingredients
- 1 quart Pacific Organic Red Pepper and Tomato Soup
- 2 cups black beans (drained and rinsed)
- 1-2 cups leftover taco meat
- 1/2-1 bell pepper, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- salt and pepper to taste
TASTY TOPPING OPTIONS
- fresh cilantro
- shredded cheese
- tortilla chips
- greek yogurt or sour cream
- red pepper flakes
- fresh chopped avocado
- salsa
- tomatoes
- chopped onions
- jalapeños
Instructions
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Bring a pot to medium heat with a quart of red pepper and tomato soup.
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Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15 minutes or so until peppers have softened and the flavors have had a chance to mingle.
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Give it a taste and add any additional seasoning as desired. I added a little extra cayenne pepper for a kick! The amounts of cumin, chili powder, and garlic powder can all be amped up as desired, the above measurements were my idea of perfecto!
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Top with all your favorite taco toppings and dig in! It's great right away and fabulous the next day too!
Recipe Notes
Since we're going the super-speedy route for this recipe, the bell peppers will still be firm in this soup. Not a fan of the texture? No worries! You can sauté them in the pot first before adding the soup base for tender bell peppers, skip them, or simmer a little longer to soften the peppers. I love them any which way so you're good to go no matter which approach you take!Recipe yields 4 small servings or 2 big bowls if you're hungry!