Our favorite Spicy Chick'n Taco Soup is an easy all-in-one meal, or a great addition to the Enchiladas in Red Sauce with Veggie Crumbles.
You can also use your leftover Thanksgiving vegan turk'y!
Preparation and Assembly Time: 10 minutes
Cooking time: 20 minutes
Yield: about 6 large bowls
1 chopped sweet onion
16oz Gardein® (chicken or steak style) – chopped fine in a food processor (you can use Trader Joe's Chickenless or Beefless strips also, or vegan turk'y)
1 package ( 1 ¼ oz) taco seasoning mix (I use ½ pkg mild and ½ pkg medium)
1 can (15 ½ oz) chili or baked beans - undrained
1 can (15 oz) tomato sauce
1 can (14 ½ oz) diced tomatoes – undrained
1 can (4.5 oz) chopped green chilis
1 16 oz package frozen sweet corn
4 cups water
Oil for sautéing
Sauté the onions in a large pan or skillet until the onions are soft (about 2 min). Add the Gardein and the taco seasoning mix. Continue cooking and stirring the mixture for about 2 – 3 minutes until the flavors blend.
Add the remaining ingredients, being sure to add the liquid from the beans and the tomatoes to the soup. Stir well and simmer, uncovered, over a low heat for about 15 minutes. That's it!