TACO SOUP

Ingredients

• 1 pcs Red onion, diced
• 3 clove Garlic clove, minced
• 1 pcs Jalapeno peppers, seeded and coarsely chopped
• 1 tbsp Cumin, ground
• 1 tsp Chili powder (optional)
• 1 3/8 l Vegetable broth, bouillon or consomme, low sodium
• 350 ml Bulgur, dry
• 470 ml Canned tomatoes, crushed
• 240 ml Black beans, canned, drained, MRSJP
• 240 ml Packaged frozen corn kernels, thawed
• 2 tbsp Lime juice
• 2 pcs Whole-wheat tortilla
• 1 pcs Avocado
• 120 ml Coriander (cilantro) leaves, fresh
• 240 ml Red kidney beans, canned

Method

1. Make the Taco Soup
2. Place a large pot over medium heat with 1 tbs water or stock. Add the onion and cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
3. Stir in the garlic, jalapeño pepper, cumin and chile powder. Cook the mixture for about 1 minute, until very fragrant, stirring constantly.
4. Stir in the broth and bulgur (or you can use red or brown lentils). Raise the heat and bring the liquid to boil, then lower the heat and allow the soup to simmer for about 15 minutes, until the lentils are very soft. Prepare the tortilla strips (instructions below) while the soup simmers.
5. Stir in the tomatoes, Kidney beans, black beans, and corn. Let the soup continue simmering for about 3 minutes, just to heat everything up.
6. Remove the pot from heat and stir in the lime juice. Season the soup with salt and pepper to taste.
7. Make the Tortilla Strips
8. While the soup cooks, preheat oven to 400º.
9. Slice the tortillas into ¼ to ½ inch wide strips, then very lightly brush or spritz both sides of each strip with stock or plant milk.
10. Arrange the strips on a baking sheet and sprinkle them with salt.
11. Bake the strips until lightly browned and crispy, about 7 minutes. Keep a close eye on them while they bake, because they can burn quickly.
12. Serve
13. Ladle the soup into bowls and top each with a few squares of avocado and a few tortilla strips or broken on top, as well as any additional toppings you'd like, I like coriander and jalapeño.
14. Enjoy