Taco Soup

Last night, our family enjoyed this unique soup.  I found this recipe in Better than peanut butter & jelly by Marty Mattare & Wendy Muldawer.

This is a super fun soup that tastes just like biting into a yummy taco.  It is simple and quick to make.

Taco Soup

1 package (10.5 ounces) tofu, extra-firm, cubed

1 medium onion, chopped

1 medium green pepper, chopped

1 package taco seasoning mix, such as Old El Paso or Taco Bell

1 bottle (1 quart) tomato juice ( I used R.W. Knudsen Organic Tomato Juice)

1 cup salsa ( I used a non-chunky salsa Trader Joe’s Autentica)

1 cup shredded lettuce

1/2 cup green onion, chopped

1 cup shredded cheddar cheese, grated ( I use daiya dairy-free cheese)

Baked Tortilla Chips

Low-fat sour cream (optional- we didn’t use)

Spray a medium saucepan with vegetable cooking spray.  Cook tofu, onion, and green pepper over high heat until slightly browned, about 6-10 minutes.  Stir in seasoning mix; cook 1 minute.  Stir in tomato juice and salsa.  Continue cooking, stirring occasionally, until heated through.  Ladle soup into bowls; garnish with shredded lettuce, green onion, chopped tomato, cheddar cheese, and tortilla chips.  Top with sour cream, if desired.

Serves 6

*I will say that three out of our four kids ate and enjoyed the soup.  When I make soups I encourage Brayden (my picky eater) to try them.   He doesn’t usually eat the soups, so I make a side of plain noodles to accommodate him.

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