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
Servings: 6 -8 servings
- 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
- diced avocado
- green onion
- shredded cheese—we like Daiya cheddar
- tortilla chips
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!