Vegan Taco Soup (that's actually DELICIOUS!)
Makes 8 hearty servings
This soup is delicious first, vegan second. It's easy to make and gluten-free, to boot!
8 cups water
1, 10 oz can mild red enchilada sauce
1, 28 oz can crushed tomatoes
1 poblano pepper, trimmed and diced
1 medium yellow onion, peeled and diced
1 packet taco seasoning
1 teaspoon cumin
2 teaspoons salt
6 corn tortillas
2 cups frozen corn kernels, thawed
2 cans pinto beans, rinsed and drained
1 package vegan chorizo (in the refrigerated section of the produce aisle, available in most grocery stores)
Chopped, fresh cilantro
Chopped, fresh avocado
Crushed tortilla chips
Shredded cheese (using cheese will change this dish from vegan to vegetarian)
Pour water, enchilada sauce, tomatoes, diced pepper, diced onion, taco seasoning, cumin, salt and corn tortillas into a large soup pot. Set over medium-high heat and bring to a strong simmer-- cook for 10 minutes then puree soup with an immersion blender (or transfer soup to a stand blender and then back into the pot).
Add corn, beans and vegan chorizo to the soup and bring back to a gentle simmer-- Cook for 10 minutes, stirring often. Serve with garnishes.
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