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Cheesy Quinoa Fiesta Taco Chicken Soup (Vegan+GF)

Bring all the flavors of Southwestern and Mexican food that you love and throw them together and that's what you'll have is this creamy, cheesy taco soup that's the perfect easy dinner.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 - 8 servings

Ingredients

  • 4 cloves garlic minced
  • 8 mini sweet bell peppers or 3 regular [and they can be any color], seeded and diced
  • 1 small onion diced
  • 2 medium tomatoes diced
  • 1 lime medium juice and zest
  • 1 handful fresh cilantro chopped
  • 3 cups vegetable broth
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can sweet corn, drained
  • 1 8 ounce can diced green chiles
  • 1 package taco seasoning
  • 2 cups uncooked quinoa
  • 1 cup non-dairy plain yogurt such as coconut or cashew
  • 2 teaspoons sriracha or you're favorite hot sauce, plus more to taste
  • 1/4 cup nutritional yeast
  • salt and pepper to taste

Optional Toppings:

  • chives
  • guacamole
  • extra non-dairy plain yogurt or non-dairy "sour cream"
  • tortilla chips

Instructions

  1. In a large non-stick skillet, add about 1/4 inch of water and the peppers, garlic, and onion. Cook for 3 - 4 for minutes until starting to brown, then add the quinoa and stir over heat to toast for about 2 minutes.
  2. Now add in the broth, tomatoes, green chiles, cilantro, lime, taco seasoning, corn, and beans.
  3. Reduce heat to medium low and cover. Allow the soup to simmer for about 30 minutes, stirring occasionally, until the quinoa is tender.
  4. Now stir in the "yogurt", hot sauce, nutritional yeast, and salt and pepper to taste, then stir well. Adjust spice level if you want it spicier, then simmer until heated through. Turn off heat and serve soup hot with desired toppings.