Skinny Taco Soup
It doesn't get any easier or tastier than this Skinny Taco Soup! This plant based soup is full of flavor, yet its low fat, low calorie, and low cholesterol. It's sure to be a hit at your house!
Servings 8 servings
Calories 178kcal
Ingredients
- 1 onion, chopped
- 1 poblano or green bell pepper, chopped
- 3 cup vegetable broth
- 1 cup soy crumbles (optional)
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can fire roasted tomatoes
- 1 4 oz can green chiles
- 1 cup frozen corn
- 2 Tbsp Homemade Dry Ranch Seasoning
- 1 Tbsp chili powder
- 1 tsp pepper (I like white)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cumin
- 1/4 tsp chipotle powder (or more for heat)
Instructions
- In a large stock pot over medium heat, saute the onion, poblano and soy crumbles in 2 Tbsp of the vegetable broth for 5 minutes. Add more broth as necessary. (This eliminates the need for oil.)
- Season with Homemade Dry Ranch Seasoning, chili powder, pepper, garlic powder, onion powder, cumin and adobo powder. Stir until coated.
- Add the rest of the vegetable broth, beans, tomatoes, chiles and corn. Stir until well combined. Simmer over low heat for 20 minutes.
- Top with cilantro, dairy free sour cream or yogurt and enjoy!
Nutrition
Serving: 1 | Calories: 178kcal | Carbohydrates: 32g | Protein: 11g | Fat: 2g | Fiber: 9g