Taco Soup with “Chicken” Soy Curls
Recently, I rediscovered Butler Soy Curls and I think they are fantastic! They have a great texture and are easy to use and made from whole soy beans. Most meat subs are made from protein isolates which are not natural or whole foods so I don't recommend eating them on any kind of regular basis.
This recipe is adapted from the recipes included in my shipment of 6 bags. I sent a bag to each of our kids so they could try them too!
I served it with a quick guacamole made by mashing an avocado with lemon/lime juice, some of my homemade mayo (homemade vegan sour cream is good too), and I quickly made some tortilla strips in the oven (400 degrees for 10 minutes or until crispy)
1 1/2 cups Butler Soy Curls (I break the larger pieces into 2-3 pieces)
1 onion, chopped
1 teaspoon each onion powder, garlic powder, cumin, turmeric
2 teaspoons chili powder (or to taste depends on how spicy you like it)
salt and pepper to taste
1 15 oz can diced tomatoes, undrained (use the fire roasted w/ green chilis for more spice)
1 cup frozen corn
1 15 oz can pinto, black or kidney beans, drained
1 8 oz can tomato sauce
1 cup water or vegetable broth
1/2 cup sliced olives
1/2 cup salsa of choice or 1 can green chilis (mild or spicy)
other veggies to taste: fresh tomatoes, kale, zucchini, bell peppers - optional
1. Soak the soy curls in warm water for 10 minutes, then drain.
2. Meanwhile dry saute the onion in a medium-large sauce pan on medium-high heat for a few minutes, until softened, adding water or veggie broth to prevent burning.
3. Add the other ingredients and bring to a boil. Reduce to simmer and cook for 20-30 minutes.
Enjoy your Taco Soup!
We made this recipe tonight and it was delicious! I had to stop David from having thirds. Cuz, you know, leftover. LOL
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