Description
Thanks to another suggestion from some of my fans, I made a VEGAN TACO SOUP for the very first time! And trust me, it won't be the last!
Ingredients
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- 1 red onion, diced
- 1 (4 oz.) can diced green chile
- 1-2 green or red jalapeños, finely minced (opt.)
- 3 cloves garlic, minced
- 2 T. mild chili powder
- 1 T. Mexican oregano
- 2 tsp. smoked paprika
- 2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 c. dry bulgur wheat
- 1 (15 oz.) can fire-roasted diced tomatoes
- 1 (10 oz.) can Rotel tomatoes
- 1 (15 oz.) can black beans (rinsed and drained)
- 1 (15 oz.) can kidney beans (rinsed and drained)
- 1 (15 oz.) can corn (can sub frozen or fresh)
- 4 c. low-sodium vegetable broth
- 2 c. water
- salt to taste
- garnish with corn tortillas, avocados, and/or cilantro
Instructions
- Saute diced onion, green chiles, and jalapeños in 1-2 T. veg broth until softened
- Add garlic and stir for 30 seconds
- While there is still a little liquid in the pan, add all the spices and toast for 30 seconds to 1 minute
- Add bulgur if using and mix well
- Add tomatoes and deglaze the pan if needed
- Add beans and corn and mix well
- Add veggie broth and water, mix well
- Bring to a boil then reduce heat to simmer for 15 minutes
- Salt to taste
- Garnish with your favorite taco fixins, including homemade corn tortillas chips you air fry or bake in the oven.
Keywords: vegan taco soup