Fiesta soup is a super quick and easy meal, perfect for when you don’t really feel like cooking. I’ve been baking challah bread all day, thanks to an abundance of eggs, and I was getting hungry! This soup, perfect for a cooler summer day, was ready in less than 30 minutes!
For this recipe, I used colorful vegetables (red onion, yellow corn, tomatoes, green onion) to make the dish bright and festive. Tomatoes, lemon, and feta gave it a slightly acidic taste, while cumin, paprika, and red pepper flakes added a bright, zesty flair.
We just had to eat it with the freshly baked challah bread. It went together surprisingly well – the milky, egg-y bread balancing out the acidity.
This soup is so flexible – if you don’t have an ingredient on hand, its easy to substitute. For example, kidney beans instead of garbanzos, white instead of red onion, cayenne instead of red pepper flakes, and any type of cheese would probably work. In fact, you could remove the cheese altogether to make it vegan and add Fage Total 0% yogurt instead.
What recipes do you guys make when you don’t feel like cooking?