Taco Soup

This soup is hearty, filling, and full of zesty Mexican flavors. It’s like chili’s soupy cousin loaded with all the best taco-style ingredients!

Prep time:  10 minutes

Cook time: 20 minutes

Serves: 4


  • 1 Enchilada Starter Pack
  • 4 ounces of Butler Soy Curls (dried)
  • 2½ cups water
  • ½ cup raw cashews
  • 3 cups frozen pepper & onion blend
  • 2 cups frozen corn
  • 15-ounce can black beans, rinsed and drained
  • 28-can crushed tomatoes
  • ½ cup chopped cilantro for garnish (optional)


    1. Place the Butler Soy Curls in warm water and hydrate for 8-10 minutes. Drain and set aside. 
    2. Place the contents of the Enchilada Starter Pack, water, and raw cashews into a high-speed blender and blend until smooth and creamy.
    3. In a large soup pot, add the blended enchilada sauce and the remaining vegetable ingredients and simmer over low-medium heat for 15-20 minutes.
    4. Garnish with cilantro and serve warm.


    • Try adding baked corn tortillas as a garnish. Place 4-6 corn tortillas in a 350°F oven and bake for 5-8 minutes or until crispy.
    • For more flavor, top the soup with guacamole or sliced avocados.

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