This recipe was inspired by an recipe from the Dallas Morning News, and has turned out to be one of my all-time favorite soups. Omnivore tested and approved– it’s sensational!
- 1 cup water
- 1/2 cup tomato juice
- 24 oz vegetable stock
- 4 tbs lemon juice
- 2 cans cilantro-lime Roteltomatoes
- 1 can sweet corn, rinsed
- 2 cans black beans, rinsed
- 3-4 cloves garlic, minced
- 1/2 small red onion, chopped
- 2 tomatillos
- 2 cacti leaves (Nopales), spines and eyes removed, scrubbed, and sliced into 1/4” strips
- 6 green Hatch chiles, peeled, seeds and stems removed, chopped
- 1 poblano pepper, peeled, seeds and stems removed, chopped
- 2 jalapeno peppers, peeled, seeds and stems removed, chopped
- 3 tablespoons textured vegetable protein (optional, adds texture)
- 2 tablespoons nutritional yeast (optional, adds texture)
- 1 bunch cilantro
- 1 cube Not Beef bouillon
- 3 tbs taco seasoning
- 2 tbs chili powder
- 1 tbs cumin
Puree the tomatillos, red onion, garlic, half the cilantro with 4 tbs lemon juice in a food processor. Pour into a large cooking pot. Add vegetable stock, water, tomato juice, Not Beef cube, nutritional yeast, textured vegetable protein, corn, beans, and tomatoes. Add spices and simmer.
Wash and remove any spines from the cactus. Slice cactus into thin strips and add to pot. Simmer all 20-30 minutes.
Top with freshly chopped cilantro, tortilla strips and your favorite non-dairy cheese.
More plant-based Tex-Mex recipes: