Tex-Mex Plant-Based Protein Taco Soup
Protein that tastes like meat (without the meat)
- Sesame
- Milk
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!
Ingredients
1 unit
Veggie Stock Concentrate
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
8 ounce
Tex-Mex Ground Plant-Based Protein
1 unit
Jalapeño
1 unit
Black Beans
2 unit
Scallions
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, though some found it bland; adding extra spices or hot sauce boosted flavor 🌶️.
- Ease of prep: Quick and simple to make with easy cleanup; some appreciated the hands-on time and straightforward instructions.
- Suggestions: Consider adding vegetables like corn, bell peppers, or tomatoes for more substance and flavor depth.
- Portions: Several found it too watery; reducing liquid or adding rice helped achieve a preferred consistency.
- Plant-based protein: Opinions varied; some loved it, while others found the texture unusual or preferred traditional meat.
Reviews from our home cooks
Love the plant based grounds in here. Very little prep and cook time but loads of flavor. Plenty of food and very filling.
Very good. Plant protein didn't add much flavor but did feel much like hamburger.
A little watery, not a lot of flavor. Added some hot sauce and it tasted so much better. I actually really liked this.
Was delicious; I did add some of my own cumin and a little chili powder to enhance the flavor.
The plant based protein didn't have much flavor, all I could taste was the beans. It was also a lot more liquid than the picture looked so I made some rice to mix in with my leftovers the next day.
This was the first time we've tried the plant-based protein. Not bad, but not a favorite because of the texture. Overall flavor was good.
Please, add that tex mex paste to it. I had some from another recipe so I decided to add it. It was great!
Good flavor, but should have included some fresh cilantro, avocado, and sour cream. Fortunately I had these available and they added so much to the meal. This meal as is feels incomplete.
Great dish. Even though I seasoned it, it was too salty. I would recommend cooking without the salt and allow people to season to taste themselves
Complete oversight that I had ordered this but it was very good! And so simple. I got 3 meals out of it!
