Taco Soup

I think that most families have a core set of meals that they rotate through on a regular basis.  Growing up, Taco Soup was a staple for my family.  It feels like we had this at least once a week, although it was probably more like once or twice a month.  Taco Soup was always a hit with my brothers and sisters and I—probably because we got to load it up with tortilla chips and cheese!

Last week we had a chilly day and I started craving my mom’s Taco Soup.  I called her from the Whole Foods parking lot and asked for a quick run down of the recipe.  One of the ingredients in her recipe is a packet of taco seasoning, but she also made her own.  The only taco seasoning packet they had at WF was for spicy fish tacos and I knew I didn’t want to make the soup overly spicy so I went ahead and made my own.  The amounts below might seem like a lot, but they make this soup so flavorful!

My mom typically made her soup with ground beef or shredded chicken, and often added black beans.  I decided to mimic the look of the shredded chicken with jackfruit.  Using just beans would be fine, but I liked having the different textures.  I also added quinoa for an extra nutritional punch—a friend of mine made me a chili soup with quinoa when Jonathan was born and it was so good, so I knew I wanted to do it here.  Best part—the quinoa just cooks right in the soup so there’s no extra mess!

^^^ Fully loaded!

This soup comes together quickly, making it a perfect weeknight dinner!  It’s a one pot wonder—filling and delicious, and no need for side dishes.  Just top with some chips, your favorite shredded cheese, avocados and cilantro!  Dinner’s ready!  I hope you have a chance to try it—when you do, be sure to take a picture, post it on Instagram, and tag it with #frieddandelions!

Sarah De la Cruz

Yields 6-8 servings

Taco Soup

Taco Soup has all of the hearty flavors of a regular taco wrapped up into a big bowl of cozy soup!

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

• 1 T olive oil
• 1 large onion, diced
• 1 large can of young jackfruit in brine, rinsed and shredded (discard pods and "triangle" tips)
• 1 can black beans
• 3 t chili powder
• 2 t cumin
• 1 t salt
• 1 t paprika
• 1 t onion powder
• 1 t garlic powder
• 1 t oregano (preferably Mexican)
• 1 bay leaf
• 1 c quinoa, rinsed
• 1 can crushed tomatoes (14.5 oz)
• 6 c water/veggie stock
• 2 c frozen corn
Top with:
• diced avocado
• cilantro
• green onion
• shredded cheese—we like Daiya cheddar
• tortilla chips

Instructions

1. Heat oil in a large soup pot on the stove over medium heat.
2. Add the onion and cook until starting to brown.
3. Add the shredded jackfruit and black beans. Stir and allow to heat through for a minute or two.
4. Add all of the spices—chili powder, cumin, salt, paprika, onion powder, garlic powder, oregano, and bay leaf. Mix well to incorporate and allow to brown for a minute.
5. Add rinsed quinoa and crushed tomatoes and stir again.
6. Add the water or veggie stock and stir well.
7. Bring to a boil, then reduce to a simmer and allow to cook for about 15 - 20 minutes, until quinoa is tender.
8. Add the frozen corn and allow to cook for 5 more minutes to allow the corn to heat through.
9. Serve with your favorite toppings!

Recipe Type: Soup

7.6.5

35

https://www.frieddandelions.com/taco-soup/

Fried Dandelions