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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ground Tex-Mex Plant-Based Protein
Veggie Stock Concentrate
Mexican Cheese Blend
Blue Corn Tortilla Chips
Not included in your delivery
• 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.