Last week I made a vegan crock pot chili. My boyfriend and I ate it all week long. Yesterday he asked if I would make another crock pot soup because he liked having the convenience of just warming up a bowl when he comes home for lunch. I jump for the opportunity to cook. It’s therapeutic. He requested something “Mexican and spicy”. We agreed on taco soup! I find my inspiration for recipes while walking around the grocery store.
I am very proud of myself with this recipe. I can confidently say it’s one of the best recipes I have come up with so far. ”It tastes like something right out of a Mexican restaurant” were the exact words that came out of my boyfriends mouth. My boyfriend is an honest critic. He is never shy about telling me what I should have done different. For him to not make one request of change meant this was a success. I think I am finally getting this cooking thing down;)
I can’t wait to cook this up for tailgates this year!
Ingredients: *1 Cup Chopped Scallions (Green Onion), *1 1/2 Large Onion Sliced, *10 Jalapeno Peppers Sliced & Seeds Out, *1/4 Cup Olive Oil, *2 Cups Fiesta Black Beans, *1 Cup Black Beans, *5 Cups Mexican Diced Tomatoes, *1 Packet Whole Foods 365 Taco Seasoning, *6 Large Ears of Sweet Corn, *2 Bags of Simple Truth Vegan Meat Crumbles, *2 Boxes Spanish Style Rice (I used Whole Food’s 365, but other brands work the same)
Let’s get to cooking!
-Preheat oven to 350 Degrees.
-Place corn on a greased baking sheet and bake for 15 minutes while preparing taco soup.
-Add onion, scallions, jalapeno, taco seasoning, beans, diced tomatoes, rice, and fiesta beans to the crock pot. Mix well.
-Take corn out of the oven.
-Slice the kernels off the cob and add them to the crock pot.
-Defrost the vegan meat crumbles and stir them into the crock pot.
-You can use ground turkey or chicken if you’d like. I am a pescetarian so the vegan meat allows my boyfriend and I to both enjoy the dish. He says he can’t taste the difference. Using vegan meat cuts out a lot of the unhealthy fats that beef contains.
-After stirring all the ingredients together, cover and heat on high for 3-4 hours.
There are many different ways to serve this soup. You can serve it over fajitas, tortilla chips, or salad. I served Jeremy’s over whole grain tortilla chips and topped the soup with sliced avocado, Greek yogurt, and a sprinkle of taco cheese.
I served mine over salad. I took the picture before finishing, but I added extra slices of avocado, sprinkle of cheese, and Greek yogurt to the top.
This is a great recipe for food prepping. I made a giant batch to enjoy all week. I keep it in a closed container in the refrigerator. The flavors become stronger as they marinate in the refrigerator. Soup is always better the next day.
Makes 48 Servings. Serving Size: 1/2 Cup.
Nutrition Per Serving: 106 Calories, 2 g Fat, 15 g Carbs, 3 g Fiber, 2.5 g Sugar, 6 g Protein.