• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

GreenLiteBites

Cooking and Cocktails. My sanity.

  • About
  • Recipes
  • Favs
  • Macros
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes

Taco-ish Soup with Couscous and Avocado

Published: May 21, 2023 by Veronica Noone · This post may contain affiliate links · 10 Comments

taco-ish soup pin

I totally don't know what came over me this morning. I was hungry but I didn't have a big desire to cook yet i wanted something homemade, warm and satisfying. So I whipped this up with what I had on hand. Notice it required no produce prep. 🙂 You could replace some of the spices with fresh ingredients like onion, garlic and some peppers but I just didn't have it in me. I wanted something uber convenient and this took a whopping 15 minutes to prepare. You can't beat that!

So as always, take the idea and run with it! 🙂 I'm totally please with how it came out.

Ingredients

  • 2 cups (or a 15oz can would work) of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving)
  • 1 15oz can diced tomatoes
  • 1 15oz can kidney beans drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried cilantro
  • ½ teaspoon ground cumin
  • ½ tablespoon lime juice
  • 2oz (55g) whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)

Toppings

  • 1 avocado cut into slices (about 25g for each serving)
  • ¾ oz fancy shredded mexican cheese blend (about 5g for each serving)

Instructions

Place all the ingredients in a pot except avocado and cheese. Bring to a bowl. Then cover and reduce to a simmer. Simmer for about 10 minute until couscous is soft.

Scoop into 4 bowls (each about a cup) top with avocado slices and cheese.

Note: this is the first time I've eaten avocado like this and I have to admit it was AWESOME! Produce Pick coming soon on the awesome fruit I was avoiding for some reason. 🙂

Note x2: Here are two more pics. I couldn't decide so I let the toddler. He picked the main was as the "best". 🙂

Note x3: Can you also tell I didn't know what to call it?

taco-ish soup featured

Taco-ish Soup with Couscous and Avocado

This taco-ish soup with couscous and avocado is a perfect blend of Mexican and Mediterranean flavors. It's quick, easy, and sure to be a hit with everyone at the dinner table.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Soup
Cuisine Mexican
Servings 4 bowls
Calories 327 kcal

Ingredients
  

  • 2 cups or a 15oz can would work of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving)
  • 1 15 oz can diced tomatoes
  • 1 15 oz can kidney beans drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried cilantro
  • ½ teaspoon ground cumin
  • ½ tablespoon lime juice
  • 2 oz 55g whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)

Toppings

  • 1 avocado cut into slices about 25g for each serving
  • ¾ oz fancy shredded mexican cheese blend about 5g for each serving

Instructions
 

  • Place all the ingredients in a pot except avocado and cheese. Bring to a bowl. Then cover and reduce to a simmer. Simmer for about 10 minute until couscous is soft.
    2 cups or a 15oz can would work of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving), 1 15 oz can diced tomatoes, 1 15 oz can kidney beans drained and rinsed, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried cilantro, ½ teaspoon ground cumin, ½ tablespoon lime juice, 2 oz 55g whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)
  • Scoop into 4 bowls (each about a cup) top with avocado slices and cheese.
    1 avocado cut into slices, ¾ oz fancy shredded mexican cheese blend

Notes

  • This is the first time I've eaten avocado like this and I have to admit it was AWESOME! Produce Pick coming soon on the awesome fruit I was avoiding for some reason. 🙂
  • Here are two more pics. I couldn't decide so I let the toddler. He picked the main was as the "best". 🙂
  • Can you also tell I didn't know what to call it?

Nutrition

Calories: 327kcalCarbohydrates: 49gProtein: 16gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 623mgPotassium: 966mgFiber: 14gSugar: 4gVitamin A: 362IUVitamin C: 18mgCalcium: 100mgIron: 6mg
Keyword Avocado, couscous, soup, taco
Tried this recipe?Let us know how it was!
« Tropical Pineapple Core Smoothie
Old Fashioned Blueberry Oatmeal »

Have a question? Connect with me!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Erica says

    February 15, 2012 at 4:36 pm

    I made this after you posted it a while back & I remember loving it, so I added it to my meal plan for this week. It is cooking on the stove now!!! If the family likes it it will get added to the rotation regularly because it is so quick & easy!!! IF nothing else I'll make it for me for lunch!!!

    Reply
  2. Tanya says

    April 27, 2010 at 10:50 am

    Yup,

    I had this recently and it's incredible. Thanks so much, Roni! Tastes amazing!

    Reply
  3. Tira says

    March 02, 2010 at 9:09 pm

    Yummy is all I have to say! I have had this about 15 times in just a couple of weeks. Easy to stay on track with something like this! Thanks

    Reply
  4. roni says

    March 02, 2009 at 10:24 am

    The draining is to reduce the sodium it's mostly found in the liquid. SO I ditch it. The NI should be affected much.
    Glad you liked it!

    Reply
  5. Bonnie says

    March 02, 2009 at 10:20 am

    Roni--I made this soup last week and it's delicious. I didn't have any kidney beans, however, so I used black beans....and...I forgot to drain and rinse them. What is the purpose of draining and rinsing? By not doing so, did I add extra points to this dish? I love avacado, but just hadn't been in the habit of buying it, and I am really enjoying it in this soup. Thank you....again, for the great recipe! You amaze me how you come up with all these wonderful flavors.

    Reply
  6. darya says

    February 18, 2009 at 5:21 pm

    Sounds delish! I love Mexican food and really love soup. I think we have a winner 🙂

    Reply
  7. Jan says

    February 14, 2009 at 7:15 pm

    Yum, yum, yum, I just made this for dinner and it is awesome I couldn't find a ripe avocado so I am having mine with cornbread.

    Reply
  8. Krista S. says

    February 14, 2009 at 2:32 pm

    I've never tried whole wheat cous cous, but finally found some at one of the local stores here. As for the photos, I like the one in the lower right the best! Your pics always rock.

    Reply
  9. Annette says

    February 13, 2009 at 5:48 pm

    looks great 🙂 and easy 😉 It's cold and windy here today and this looks like great belly-warming comfort food 🙂

    Reply
  10. Christy says

    February 13, 2009 at 3:02 pm

    This looks great. I love avocados. On the Flex Plan I eat them all the time as my 'healthy oil/fat'. They are so great and creamy.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Categories

Tags

apple avocado baby spinach bacon bits banana beans black beans blueberries butternut squash cabbage carrots cheese chicken cilantro cinnamon cocoa powder corn cucumber cumin egg egg white feta cheese garlic ground turkey ham honey kale laughing cow cheese lime juice maple syrup mushrooms oatmeal olive oil onion peppers potatoes pumpkin soy sauce spinach sweet potato tomato turkey whole wheat flour yogurt zucchini

Legal and Ad Info

  • Disclaimer
  • Sponsorships and Ads
  • Terms and Privacy Statement

Footer

  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Greenlitebites LLC