Simple Macaroni Taco Soup

This Simple Macaroni Taco Soup is dairy-free and filled with black beans, soyrizo, a tomato base and macaroni. Ready in 30 minutes!

Course lunch, Main Course

Cuisine Mexican

Keyword fall recipes, quick dinner, soup, weeknight dinner, winter recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 480

2 tablespoons olive oil
1 yellow onion diced
4 cloves garlic minced
1 jalapeño diced, optional
1 packet taco seasoning
6 ounces soyrizo crumbled
1 cup corn I used frozen
2 15-ounce cans black beans drained and rinsed
1 28-ounce can crushed tomatoes I used fire roasted
1 4-ounce can green chiles
3 cups broth I used vegan chicken broth
1 lime juiced
8 ounces macaroni dry
green onion, avocado, cilantro, yogurt, hot sauce, chips, lime wedges optional, for serving

Heat the olive oil in a stock pot over medium heat. Add the onion, garlic, jalapeño and taco seasoning. Cook down for 2 minutes, stirring frequently. Add the soyrizo and cook for another 2 minutes.
Add in the corn, beans, tomatoes, green chiles and broth. Bring to a boil, lower heat and simmer for 10-20 minutes. Add lime juice right before serving.
Meanwhile, bring a pot of water to a boil. Add the macaroni and cook according to the package instructions. Drain and set aside.
To serve, ladle the hot soup into bowls and add some macaroni. Add any of the optional toppings and enjoy.

I like to cook the macaroni separately so that it doesn't absorb the broth in the soup.
TO FREEZE: let the soup and macaroni cool completely. Transfer to freezer-safe containers and keep in the freezer for up to 3 months.

Calories: 480kcal | Carbohydrates: 79g | Protein: 24g | Fat: 11g