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Taco Soup

March 31, 2016 By Sarah

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fried dandelions // 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!

fried dandelions // taco soup

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!

fried dandelions // taco soup

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!

fried dandelions // taco soup

^^^ 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!

fried dandelions // taco soup

Print Recipe

Taco Soup

Taco Soup has all of the hearty flavors of a regular taco wrapped up into a big bowl of cozy soup!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Servings: 6 -8 servings
Author: Sarah De la Cruz

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

  • Heat oil in a large soup pot on the stove over medium heat.
  • Add the onion and cook until starting to brown.
  • Add the shredded jackfruit and black beans. Stir and allow to heat through for a minute or two.
  • 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.
  • Add rinsed quinoa and crushed tomatoes and stir again.
  • Add the water or veggie stock and stir well.
  • Bring to a boil, then reduce to a simmer and allow to cook for about 15 - 20 minutes, until quinoa is tender.
  • Add the frozen corn and allow to cook for 5 more minutes to allow the corn to heat through.
  • Serve with your favorite toppings!

fried dandelions // taco soup

Filed Under: Entree, Recipe Tagged With: childhood, gluten free, soup, veganized

Previous Post: « Baked Tofu
Next Post: Balsamic Bean Salad »

Reader Interactions

Trackbacks

  1. Restaurant Style Vegan Lentil Soup - Fried Dandelions says:
    January 8, 2019 at 11:01 pm

    […] Taco Soup […]

  2. Jackfruit Carnitas Enchiladas - Fried Dandelions says:
    March 21, 2017 at 12:32 am

    […] has a very mild flavor, so it takes on the flavor of whatever you season it with.  I use it in soups, and even as it’s own main dish!  Be sure to buy the cans of young jackfruit in brine or […]

  3. 10+ Vegan Jackfruit Recipes You'll Love! | Elephantastic Vegan says:
    February 28, 2017 at 5:00 am

    […] Taco Soup by Fried Dandelions […]

  4. Corned Jackfruit for St. Patrick's Day - Fried Dandelions says:
    February 22, 2017 at 12:34 pm

    […]  It is perfect to use in dishes instead of chicken or other shredded meats.  I also use it in my Taco Soup, and in my Posole.  Delicious!  This Corned Jackfruit would make an amazing Reuben sandwich! […]

  5. Grandpa Joel's Vegan Ham Hocks and Beans - Fried Dandelions says:
    January 11, 2017 at 11:33 pm

    […] Taco Soup—my Mom’s recipe […]

  6. 10 Favorite Taco Recipes - Veggies Save The Day says:
    September 27, 2016 at 4:04 am

    […] in case you’re in the mood for something a little different, how about this Taco Soup from Fried […]

  7. 22 Plant-Based Dinners in 45 Minutes or Less - Cheftographer says:
    August 25, 2016 at 3:36 pm

    […] Recipe Here […]

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