Tex-Mex Plant-Based Protein Taco Soup

Name: Tex-Mex Plant-Based Protein Taco Soup Protein that tastes like meat (without the meat)
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 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; 1.5 ounce Blue Corn Tortilla Chips; Salt; Pepper; 1 teaspoon Cooking Oil

Protein that tastes like meat (without the meat)

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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

•Sesamzaad

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

1.5 ounce

Blue Corn Tortilla Chips

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

• 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.

• 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.

• 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.

• 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.