Easy Taco Soup

Ingredients

• 1 yellow onion
• 1 green bell pepper
• 4 medium garlic cloves
• 15-ounce can black beans
• 15-ounce can pinto beans
• 2 tablespoons extra-virgin olive oil
• 3 cups (10 to 12 ounces) plant-based crumbles* (or 1 pound cooked and drained ground beef)
• 1 28-ounce can crushed tomatoes, fire roasted if possible
• 1 ½ cups frozen corn
• 1 ½ tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)
• 1 quart (4 cups) vegetable broth
• 1 tablespoon each dried oregano and cumin
• 1 teaspoon each garlic and onion powder
• 1 to 1 1/2 teaspoons kosher salt, plus more for sprinkling
• Toppings: shredded cheese (optional), sour cream (or cashew cream), hot sauce, sliced avocado or pickled jalapenos (optional), crushed tortilla chips

Instructions

1. Dice the onion. Dice the green pepper. Mince the garlic. Drain and rinse the beans.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and green pepper and saute for 5 minutes. Add the garlic and saute for 1 minute. 
3. Stir in the veggie crumbles (or ground beef) for 1 minute. Then add the tomatoes, beans, corn, adobo sauce, broth, oregano, cumin, garlic powder, onion powder, and kosher salt. Bring to a simmer, then simmer for 10 minutes. Taste and add additional adobo sauce or kosher salt if desired.
4. To serve, ladle the soup into bowls and allow to cool to warm. Top with cheese, sour cream, hot sauce, and crushed tortilla chips.