Tex-Mex Plant-Based Protein Taco Soup
Protein that tastes like meat (without the meat)
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
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.
