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.
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.
*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.