Tex Mex Soup (with Vegan Options)

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No soup for you! OK, maybe soup for you. Soup is one of those kitchen dishes that comes together so fast. You really only need a few chopped veggies, broth, spices, and a couple mixins like corn, beans, rice, noodles. You can throw together endless flavor combinations with standard ingredients you probably already have in your kitchen.

I grabbed a bunch of veggies that were waiting from the weekend, and threw them into a big pot. LOL, I actually started with a medium pot and then realized once I added the broth that it wasn’t going to work. Too small, so I ended up dumping everything quickly into a bigger one. Don’t make my mistake. Aim big!

Tex Mex SoupTex Mex Soup

  • 1/2 cup (74g) diced onion
  • 1 jalapeno pepper (~28g) , seeds removed and diced
  • 1 medium red or orange bell pepper (~160g), diced
  • 2 tsp minced garlic
  • 1 tsp chili powder
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 15 oz can no salt added corn, drained
  • 4 cups vegetable or chicken broth
  • 2 medium tomatoes (~257g), diced
  • 15 oz can no salt added black beans
  • Optional toppings – sour cream, cilantro, lime slices, shredded cheese

The first step is to dice all of your veggies so they’re ready to go. You don’t have to finely dice them, but just make them as chunky as you’d want in your soup. Heat a large pot over medium heat and add the onion, jalapeno, bell pepper, and garlic. Saute for about 5 minutes until the veggies start to soften. Stir every now and then to mix them up.

Add the spices and remaining ingredients and stir to combine. Bring to a boil, reduce heat slightly and simmer for 5-10 minutes. Remove from heat and divide into bowls. Top with any Tex Mex toppings of choice.

Makes 4 servings at approximately 165 calories each – 6g protein, 33g carbs, and 1g fat.

For added protein, throw in shredded rotisserie chicken, grilled chicken breast, browned ground beef, or even vegan crumbles like I did. It was amazing with a dollop of Tofutti sour cream, vegan pepperjack, and TVP crumbles. Fridge to table in about 20 minutes with leftovers for the next day!

If you’re interested in working with me to get meals together fast while working towards your health goals, I’d love to chat. Drop me an email, or come on over to Facebook and ask a question.

Comments

  1. Brittany @ The Journey Girl Collective says:

    Anything with the words tex mex and soup have my name written all over them! Thanks for the veggie option!

    • Glad you liked the veggie option. Since we’ve given up most meat and dairy, I try to always have a few options in there for the meat lovers and the veggies. For most dishes, you can easily change things up with a protein variation. Thanks for stopping by!

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