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Tex-Mex Plant-Based Protein Taco Soup
Tex-Mex Plant-Based Protein Taco Soup

Tex-Mex Plant-Based Protein Taco Soup

Protein that tastes like meat (without the meat)

Recipe Development Team
Recipe Development TeamPublished on October 17, 2023

A soup that tastes like tacos but is even easier to make (and it’s vegetarian)? It’s not just a culinary fantasy—this hearty, zesty pot of goodness is the real deal! Tex-Mex-seasoned ground plant-based protein is browned along with jalapeño and scallion whites, then simmered with black beans in a flavorful vegetable broth. Just like tacos, each bowl is finished with your favorite fixings: a sprinkle of Mexican cheese, crisp jalapeño slices, a bright flurry of scallion greens, plus blue corn tortilla chips for dipping or crumbling on top. Grab your big spoon for this one, folks!

Tags:
New
Easy Prep
Plant-Based Protein
Seasonal
Spicy
Easy Cleanup
Quick
Allergens:
Milk
Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Jalapeño

8 ounce

Tex-Mex Ground Plant-Based Protein

1 unit

Black Beans

1 unit

Veggie Stock Concentrate

½ cup

Mexican Cheese Blend

(Contains: Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories720 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate64 g
Sugar7 g
Dietary Fiber12 g
Protein35 g
Cholesterol25 mg
Sodium1640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Can Opener

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice half the jalapeño into half-moons and dice remaining jalapeño.

Start Soup
2

• Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and diced jalapeño; cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Add plant-based protein and press into an even layer with a spatula; cook, undisturbed, until browned on bottom, 3-4 minutes.

Finish Soup
3

• Add beans and their liquid, stock concentrate, and 2 cups water (4 cups for 4 servings). Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until soup has thickened, 6-8 minutes. • Taste and season with a big pinch of salt and pepper.

Serve
4

• Divide soup between bowls. Top with Mexican cheese blend and as much sliced jalapeño as you like. Sprinkle with scallion greens and serve with tortilla chips on the side.

Plant-based protein is fully cooked when internal temperature reaches 165º.

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