So, welcome taco soup. Tacos are typically a standby weekday dinner, but sometimes all the chopping and piling on the toppings seems just as time consuming as a "fancier" meal. (I'm not the only lazy prep chef, right??) So, I figured, why not put all the goods in one heart warming bowl? The mild taco spice is balanced by the cool, creamy avocado garnish and crisp cornbread (or chips).
1 16oz can (2 cups if pressure cooked), pinto beans
1 28oz can of diced or crushed tomatoes, include liquid
1 cup salsa
1 1.25oz package of taco mix
1 12oz package of veggie meat crumbles
2-3 cloves of garlic, minced
1/4 cup fresh cilantro, chopped
avocado slices, to garnish
ciliantro, to garnish
tortilla chips or cornbread, to serve
1. In a large soup pot, combine the cooked beans, corn, tomatoes, salsa, jalapenos, and taco mix. Warm mixture over medium heat, stirring occasionally.
2, In a pre-heated saute pan, combine the chopped onions and garlic. Mix 2 minutes until fragrant. Add dash of cooking wine, broth, or water to prevent it from sticking. Or, add a tablespoon of oil, if desired. Mix in veggie crumbles and saute until crumbles are thoroughly cooked.
3. Pour cooked veggie crumble mixture and cilantro into soup pot and cook until low boil begins. Reduce heat to simmer and eat immediately or let simmer longer for the flavors to intensify.
4. Serve with chopped avocado, cilantro, and tortilla chips or cornbread.