This recipe hits a few points for me.

1) Its easy. Really the hardest thing you have to do is cut the onion.

2)Its based on taco flavors, so I know the kids will be game.

3)You can customize this dish with the toppings you like to make it just right

4) Its soup! Broth based soups are usually low in calories, so I know that I can add a baked potato, salad, and dessert!  I love my dessert.

I like to add vegan burger crumbles when I make this soup, but you certainly don’t need to. It just makes it more of a one bowl meal for me.

I don’t usually do much with the toppings except for some torn cilantro and the absolutely, 100% necessary tortilla chips. My kids and husband like to sprinkle some cheese on top, and if you are game, you can also do some avocado, roasted corn or vegan sour cream.

Taco Soup

Ingredients:

1 onion, diced

3 cloves of garlic, pressed

1 tsp chili powder

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cayenne pepper

1/4 tsp dried oregano

1/4 tsp paprika

1/8 tsp smoked paprika

1/2 tsp cumin

1 1/2 tsp salt

1/2 tsp pepper

1/2 cup long grain brown rice

1- 15oz can fire roasted tomatoes (petite diced)

1- 15 oz can black beans

1-15 oz can pinto beans

1 cup hominy (sub corn)

4 cups vegetable broth

2 cups water

Procedure:

Saute onions and garlic over medium low until softened. Do not brown. Add the chili powder, garlic powder, onion powder, cayenne, oregano, paprika, smoked paprika, cumin, salt and pepper and rice. Cook for one minute or until the spices become fragrant.

Add the fire roasted tomatoes, black beans, pinto beans, hominy, vegetable broth, and water. Bring to a simmer, cover and lower heat. Cook 40 minutes or until rice is done.

Add in the crumbles at the very end, if using, and cook until heated through.

(I used Gardein but use whichever brand you like. Make sure to read the package though- some veggie crumbles are made with egg.)

And voila! Dinner is served!