Vegetarian Fiesta Con Queso Soup
Get ready to spice up your mealtime with this colorful and comforting Vegetarian Fiesta Con Queso Soup! Packed with vibrant vegetables like bell peppers and jalapeño, hearty black beans, and sweet corn, this creamy soup brings together smoky spices like cumin, paprika, and chili powder for a bold flavor profile. Enriched with heavy cream and sharp cheddar cheese, its luscious, velvety texture makes every spoonful irresistible. Perfect for weeknight dinners or casual gatherings, this quick-to-make recipe comes together in under an hour and pairs beautifully with crispy tortilla chips for dipping. Garnished with fresh cilantro, it’s a vegetarian delight that’s equal parts hearty and festive—ideal for fans of Tex-Mex cuisine looking to indulge guilt-free. Keywords: Vegetarian soup, Tex-Mex soup, cheesy soup, fiesta soup, easy vegetarian recipes, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, finely chopped (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 1 10-ounce can canned diced tomatoes with green chilies
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 2 cups tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and garlic to the pot and sauté for 2-3 minutes until fragrant and translucent.
Stir in the diced red and green bell peppers and the chopped jalapeño (if using). Cook for another 4-5 minutes until the vegetables are slightly softened.
Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir to coat the vegetables in the spices and cook for 1 minute to toast the spices.
Add the black beans, corn, diced tomatoes with green chilies, and vegetable broth to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to allow the flavors to meld.
Add the heavy cream to the pot, stirring constantly, then gradually add the shredded cheddar cheese a handful at a time. Stir until the cheese is fully melted and the soup is creamy.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Remove the soup from heat and ladle into bowls. Garnish with fresh cilantro and serve with tortilla chips on the side for dipping if desired.
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 9900 mg | 430% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 50.8 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2205 mg | 170% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5111 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
