I needed to use up a few items in my fridge, and with the weather being just a bit cooler in Atlanta (and BOGO chicken broth), I thought a nice soup would fit the ticket. The cream cheese adds just a touch of velvety texture, and the recipe makes plenty for take-to-work lunches. Vegetarian Taco Soup from Blog Soup 1/2 onion, diced 1.5 T. olive oil 1/2 green pepper, diced 1 clove garlic, crushed 1 can diced tomatoes, drained 3/4 box of chicken broth (I think about 3c.) 1/2 can black beans, drained and rinsed (you can use the whole can if you want) 1 packet taco seasoning 10 jalapeno slices, chopped 3/4 cup of frozen corn or 1 can corn, drained 1 c. mexican blend shredded cheese 4 oz cream cheese avocado and tortilla strips, for garnishing (optional) Heat olive oil in large pot. Sweat onions, green pepper and garlic for about 4 minutes. Add drained tomatoes and seasoning packet, stirring to combine. Add chicken broth, shredded cheese and cream cheese - stir until combined and the lumps are gone. Add the remainder of the vegetables and simmer for 10 minutes on med-low heat to combine flavors. Garnish with sliced avocado and tortilla strips.