Creamy Fajita Soup with Roasted Peppers and Onions
Fajitas in a bowl! You'll love this creamy fajita soup with oven roasted peppers and onions. Ready in about 30 minutes and super easy to reheat. Serve with all toppings so everyone can personalize their bowl!
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion Sliced
- 1 Red Pepper Sliced
- 1 Green Pepper Sliced
- 4 Cups Vegetable or Vegan Chicken Stock
- ¾ Cup Cashews Or, 8 oz vegan cream cheese - see notes
- ½ Cup Salsa
- 2-4 tablespoon Nutritional Yeast - Optional
- 1 15 oz Can Black Beans Drained and rinsed
- 1 15 oz Can Fire-Roasted Tomatoes
- 1 15 oz Can Corn Drained
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼-½ teaspoon Cayenne - Optional
- Squeeze of Lime
Instructions
- Preheat oven to 400°F
- Arrange sliced onion, green pepper, and red pepper on roasting pan and drizzle with olive oil. The green pepper will get diced and the red pepper/onion will get blended with the stock, salsa, and cashews
- Bake the onion and peppers for 20 minutes
- Add the onion and red pepper to a blender with the stock, salsa, cashews, and nutritional yeast (optional) and blend on high until super creamy. I blend mine for at least 1 minute in a Vitamix
- Chop the green peppers once cool enough to handle
- Add the blended mixture to a large pot and add the diced green peppers, tomatoes, black beans, corn, and spices. Heat until hot and squeeze a lime over top just before serving. Serve with toppings like avocado, tortilla strips, jalapeño, and cilantro!
Notes
*If using vegan cream cheese instead of cashews, just add the cream cheese towards the end and stir until incorporated. Don't add it to the blender with the stock as you do with cashews.
*For more protein, add another can of black beans or vegan chick'n
Nutrition
Calories: 187kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 801mgPotassium: 380mgFiber: 3gSugar: 6gVitamin A: 1399IUVitamin C: 43mgCalcium: 27mgIron: 2mg
Tried this recipe?Tag me @mnveghead