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Smokey Veg Taco Soup

January 17, 2016 by simplyvegetarian777 28 Comments

Smokey Veg Taco Soup

Smokey Veg Taco Soup

I love good Mexican food and yes I can eat it any day! Actually, this soup is not purely Mexican but a fusion of Mexican flavors, broiled in Texas, USA.

Smokey Veg Taco Soup

Smokey Veg Taco Soup

Most of the restaurants serve it with chicken and not one place serve it for the vegetarians. I do not eat chicken but whenever my husband orders it, I drink the broth and I absolutely love the flavors. I searched some recipes and discovered a way to make quick and flavorful taco soup.

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Smokey Veg Taco Soup

Smokey Veg Taco Soup

Honestly, this is a very simple soup, more like dump everything and let cook kinda soup. Sounds interesting? Oh yes!! Anybody would love it. Perfect for any weeknight meal, a good pot of it will make your guests happy – a perfect party hot pot meal. Smokey flavor comes from the jalapeño grilled directly on the flame. You may use canned chilli too. A mix of fire grilled jalapeño, onions, tomatoes, corn kernels, black beans, salsa, Corinader leaves, oregano, paprika, cumin – together make it  a fabulous soup. Topped with cheese, finely chopped onions, jalapeño and a handful of crushed taco chips – ah, this is so mouthful and so delcious!

This is how I made it!

Smokey Veg Nacho Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Smokey Veg Taco Soup

Smokey Veg Taco Soup

Kitchen Equipments Required

Chopping board, knife, Heavy bottom sauce pan with lid, stirring spoon.

Ingredients

Onions – 1/2 cup, finely chopped

Garlic – 2 cloves large, minced

Tomatoes – 3 large (approx 400gms), puréed

Jalapeño – 1

Corn kernels – 1 cup

Black beans – 1 cup, canned or cooked (optional)

Salsa – 1/2 cup, home made or market bought

Coriander / Cilantro leaves – 1/2 cup packed, roughly chopped

Water or Vegetable Low Sodium Broth – 4 cups

Nacho or Taco Chips – 1 cup, crushed lightly

Oils & Spices

Oil – 1 tbsp

Cumin powder – 1 tsp

Oregano – 1/2 tsp

Fancy Paprika – 1 tsp. You may use Degi Mirch or Kashmiri Mirch

Salt to taste

Garnish

Any Mexican Cheese like Monterey or Queso. May use feta also. Sliced Jalapeño, Chopped Cilantro/Corinader leaves, Lime wedges, Tobasco sauce, finely chopped onions and tomatoes, avocado pieces.

Method

  1. Grilling & Prepping the Jalapeño – Grill the jalapeño on direct low flame, till it is slightly charred. Refer to the picture towards the end. Put it on the chopping board. Slit it open and chop in small pieces. You may keep the seeds like I did, for more smokey and spicy flavors. You may also remove the seeds to keep it milder.
  2. Now heat the oil in a heavy bottom pan. Add onions and garlic to it and sauté on medium flame for 3-4 minutes to sweat the onions till they are slightly pink.
  3. Add corns and black beans to the pan. Sauté for another minute. Add pureed tomatoes, grilled jalapeño, Corinader/cilantro leaves, salsa, all the spices as mentioned above and the water or vegetable broth to the pan. Stir.
  4. Bring it to a boil. Lower the flame to lower medium and cover with lid. Let simmer like that for good 15-17 minutes.
  5. Smokey Veg Taco Soup is ready to be served.

Serving Suggestion

This soup is served at the restaurants with a load of roughly crushed crispy taco chips. A good dash of lime juice, some cheese, jalapeño slices, finely chopped onions and tomatoes and cilantro leaves are added. Just dig in and enjoy a bowl full of winter goodness.

Note

You may easily make it in a pressure cooker or a slow cooker or even crock pot. For pressure cooker, after adding all the ingredients, cook for 1&1/2 whistle. Remove from the flame. Let the pressure escape and then open the lid, stir and serve warm.

Grilling the Jalapeño

image

I had a great time making this smokey soup in my Indian American kitchen. I hope you will enjoy it too! I promise if you will make it once, it will be a regular feature at your home!

Sonal

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Filed Under: 30 minutes and under Recipes, Meatless Mondays, Mexican, Pressure Cooker Recipes, Soups and Stews Tagged With: a meatless recipe, amazon, avocado, black beans, chips, cilantro leaves, coriander leaves, Corn kernels, cumin, feta, feta cheese, garlic, google recipes, how to make vegetarian nacho soup at home, Indian-American Kitchen, jalapeño, lime, mealtess monday. Meatless Mondays, meatfree meal, Mexican cuisine, Monterey cheese, Nacho, oil, onions, oregano, paprika, party soups, queso, salsa, simplyvegetarian777 recipes, smokey nacho soup, Sonal Gupta blog 777, sonal's blog, soups, stews, Taco, Taco chips, tex mex dish, tex mex soup, tomato, under 30 minutes meal, Weeknight meal

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Reader Interactions

Comments

  1. Nancy

    January 28, 2016 at 12:41 pm

    Mmmm…perfect for the weather! Yes, please!

    Reply
    • simplyvegetarian777

      January 28, 2016 at 3:44 pm

      Reply
  2. Elaine @ foodbod

    January 20, 2016 at 7:57 am

    Great flavours! I love it! Funnily enough one of the food magazines that I subscribe to arrived this weekend and it has Mexican taco soup on the cover! I prefer yours 🙂

    Reply
    • simplyvegetarian777

      January 20, 2016 at 7:58 am

      Reply
  3. Lynz Real Cooking

    January 19, 2016 at 1:04 pm

    Yumm love this! Sounds so good and full of things I love! My son would like this one for sure!

    Reply
    • simplyvegetarian777

      January 19, 2016 at 1:23 pm

      Keep me posted if you try it :

      Reply
      • Lynz Real Cooking

        January 19, 2016 at 1:25 pm

        I will, I love the ingredients and have used some of them in salads! yumm

        Reply
  4. Loretta

    January 19, 2016 at 3:59 am

    How vibrant and delicious looking Sonal. Love Mexican flavors and this bowl screams of just that. These days my lunch everyday consists of a bowl of home-made soup and fresh fruit. Will definitely be trying this one out. Thanks for sharing 🙂

    Reply
    • simplyvegetarian777

      January 19, 2016 at 6:55 am

      Pleasure is all mine Loretta 🙂

      Reply
  5. Gerard Villanueva

    January 18, 2016 at 8:14 pm

    That’s what I call a delicious and hearty soup Sonal! I would not be able to find a nice vegetarian/vegan(no cheese) Mexican soup like this in a restaurant either. That’s one reason why we always have to come up with our own!

    Reply
    • simplyvegetarian777

      January 19, 2016 at 6:55 am

      Your approval means a lot to me on this 🙂

      Reply
  6. Julie is Hostess At Heart

    January 18, 2016 at 6:15 pm

    I love the simplicity of this soup and all of those wonderful veggies with the Mexican twish. Delish!

    Reply
  7. Angie

    January 18, 2016 at 3:04 pm

    Sounds so delicious! I LOVE, LOVE Mexican food!! Btw, did you say you can co-host in January?

    Reply
    • simplyvegetarian777

      January 18, 2016 at 3:06 pm

      I absolutely loved this soup. I didn’t have vegetarian broth handy or else it would have had much deeper flavors.

      Yes I can co-host in January :).

      Reply
      • Angie

        January 18, 2016 at 3:51 pm

        How about this Friday?

        Reply
        • simplyvegetarian777

          January 18, 2016 at 4:25 pm

          Absolutely

          Reply
          • Angie

            January 18, 2016 at 4:35 pm

            Okey doke, you’re it! Will find you a wonderful partner and let you know.

          • simplyvegetarian777

            January 18, 2016 at 5:29 pm

            Looking forward

  8. Anonymous

    January 18, 2016 at 10:40 am

    Looks amazing, definitely going to try. We are no chicken broth kind of vegetarians and living in Texas, this soup was on my to do list :). So glad you posted this recipe.

    Reply
    • simplyvegetarian777

      January 18, 2016 at 10:41 am

      And I am so glad that it caught your attention :). Thank you sooo much!
      I am in Dallas, TX! Where are you?

      Reply
  9. Swati

    January 18, 2016 at 7:17 am

    So yummy!..I want it right now…Slrupp Slrupp!

    Reply
    • simplyvegetarian777

      January 18, 2016 at 11:48 am

      Thanks Swati

      Reply
  10. Suchitra

    January 18, 2016 at 6:44 am

    What a hearty and delicious looking soup! Perfect for our cold weather!

    Reply
    • simplyvegetarian777

      January 18, 2016 at 11:49 am

      Absolutely Suchi

      Reply
  11. apuginthekitchen

    January 17, 2016 at 4:15 pm

    Love it Sonal. It is perfect for the cold blustery weather we are having. I just love Mexican or Southwest flavors.

    Reply
    • simplyvegetarian777

      January 17, 2016 at 7:24 pm

      Thanks Suzanne :).
      I can have this soup any day !

      Reply
  12. Patty Nguyen

    January 17, 2016 at 3:39 pm

    Mmm…perfect for these cold, winter days. Great job, Sonal!!

    Reply
    • simplyvegetarian777

      January 17, 2016 at 7:25 pm

      Muaah Patty ❤️

      Reply

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