Mexican Tomato Soup

We may live in Texas now, but the cooler weather still makes you want to curl up with a warm bowl of soup for dinner! This recipe got rave reviews from my children... hopefully it will be a hit with your family, too.

Mexican Tomato Soup
Yield: Crock Pot Recipe

Ingredients

• 1 lb lean ground beef
• 2 small onions, diced
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can crushed tomatoes, undrained
• 1 (7 oz) can diced green chiles, undrained
• 2 (14.5 oz) cans beef (or chicken) broth
• 2 beef bouillon cubes (I like Herb-Ox brand)
• 2 (10.75 oz) cans condensed tomato soup (I like Pacific Foods brand)
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can black beans, drained and rinsed

Directions

1. In a skillet over medium-high heat, cook ground beef and onions until meat is browned and no longer pink and onions are translucent. Add taco seasoning to the skillet. Cook over medium heat for 5 minutes. Transfer to slow cooker.
2. Add tomatoes, chiles, broth, bouillon cubes, and tomato soup to slow cooker. Stir to combine.
3. Cook on low heat for 6-8 hours.
4. Shortly before serving, add corn and black beans to slow cooker. Stir to combine.
5. Serve topped with shredded cheese, sour cream, guacamole, green onions, and/or crushed tortilla chips.

Recipe adapted from Plain Chicken.

Homemade Taco Seasoning

While convenient, those small packets of taco seasoning found at the store for a quick and easy Mexican dinner often contain gluten (and when they don't, they're crazy expensive). Chances are good that you already have the individual spices in your cupboard at home, so mix up your own blend of seasonings to save on the cost while still getting food on the table in a jiffy!

Homemade Taco Seasoning
Yield: seasoning for 2 lbs ground meat

Ingredients

• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Directions

1. Mix spices in small bowl; set aside.
2. Brown meat (ground beef, turkey, chicken, etc.) in skillet over medium heat. When no longer pink, drain excess fat and liquid.
3. Add seasoning to meat and stir until well combined.
4. Serve with your favorite taco fixings!

Recipe adapted from my 7 Layer Dip.

Vegan Sour Cream

Just like its dairy-filled counterpart, this vegan sour cream is thick, creamy, tangy, and deliciously satisfying!

Vegan Sour Cream
Yield: 2-3 cups

Ingredients

• 1 1/2 cups raw cashews, soaked in water overnight
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• OPTIONAL: 1 cup unsweetened non-dairy yogurt

Directions

1. Drain water from cashews and add to high powered blender (such as Nutri Ninja). Add 3/4 cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until very smooth. (I run multiple blend cycles on my Ninja to reach the perfect consistency.)
2. Pour cashew mixture into a bowl and stir in yogurt. This is optional, but it elevates the sour cream to another level in terms of texture and flavor!
3. Use sour cream immediately, or transfer to a small covered container and refrigerate for up to a week. (It also freezes well.) Enjoy!

Recipe adapted from Nora Cooks.

Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.

Vegetarian Lentil Tortilla Soup

Looking for a new recipe to add to your meal prep rotation? Make this flavorful soup in advance and enjoy it for lunches or dinners all week long! It’s fabulous the next day (because all those spices have a chance to mingle together), and it freezes well, too!

Vegetarian Lentil Tortilla Soup
Crock Pot Recipe (8-10 servings)

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 15 oz can diced tomato, with liquid
• 1 cup mild salsa
• 6 oz can tomato paste
• 15 oz can black beans, drained & rinsed
• 15 oz can pinto beans, drained & rinsed
• 15 oz can corn, drained
• 3/4 cup dried lentils
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 cup heavy cream (optional) - Feel free to use cream cheese or cashew cream in place of the heavy cream. Or skip the cream altogether! This recipe can be made without it, as seen in the photo above. Let your dietary preference(s) be your guide!

Directions

1. Add all ingredients, except heavy cream, to slow cooker.
2. Cook on high 4-6 hours or low 7-8 hours, until dried lentils are cooked through and veggies are tender.
3. If using cream, stir in just before serving.
4. Ladle soup into bowls and add all your favorite toppings to individual servings. Dig in and enjoy!

Topping Suggestions

• shredded cheese
• sour cream
• sliced green onions
• fresh cilantro
• chopped red onion
• sliced black olives
• diced avocado
• crushed tortilla chips

Recipe adapted from Peas and Crayons.

7 Layer Dip {Dairy Free}

This Mexican dip is the ultimate party food with all of the flavor and none of the dairy!

7 Layer Dip {Dairy Free}
Yield: 8x8 pan

Ingredients
Dip:

• 16 oz can refried beans
• 8 oz container guacamole (or 1 cup homemade)
• 1 cup cashew cream (recipe prepared with 1/2 cup water)
• 1/2 cup dairy free Daiya cheddar style shreds
• 1 small Roma tomato, chopped
• 2 green onions, sliced
• 1/4 cup sliced black olives (optional)

Spices:

• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Directions

1. Spread refried beans in even layer on bottom of dish.
2. Spread even layer of guacamole over beans.
3. In small bowl, mix cashew cream with spices. (This can be made in advance to let flavors develop.) Spread evenly over guacamole, to edges of pan, to prevent avocado from browning.
4. Sprinkle cheddar shreds over spiced cashew cream.
5. Top with chopped tomato and sliced green onions. Add sliced black olives, if desired. (I just didn't have any in my pantry when I made it!)
6. Refrigerate at least a few hours, or overnight, before serving.
7. Scoop with tortilla chips and enjoy!

One Pot Mexican Quinoa

Here's a different take on quinoa that I'll definitely be adding to our dinner rotation! Packed with filling protein and healthy vegetables, this vegan recipe is perfect for those busy weeknights when you are full of hunger but short on time. And since everything cooks in just one pot, clean up is a breeze! The recipe makes a generous amount, so you'll even have leftovers for lunch the next day. :)

One Pot Mexican Quinoa
Yield: 6-8 servings

Ingredients
1-2 Tbsp olive oil
1 purple onion, chopped
4 cloves of garlic, minced
2 bell peppers, chopped (I used orange and red)
1 cup quinoa
14.5 oz can vegetable broth
28 oz can crushed tomatoes, with liquid
15 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained
1 Tbsp paprika
1/2 Tbsp cumin

to taste: lime juice, salt, black pepper, red pepper flakes
toppings: shredded cheese, sour cream, sliced green onion, avocado

Directions
1. Heat oil in large pot over medium heat and sauté onion for 2-3 minutes, or until it becomes translucent. Then add garlic and bell pepper and cook for another 2 minutes, or until tender and fragrant.
2. Add remaining ingredients and stir to combine. Turn heat to medium low.
3. Cover with lid and cook for 20 minutes, stirring every 4-5 minutes to prevent quinoa from sticking to bottom of pot.
4. Stir in lime juice and seasonings, if using, and add desired toppings to individual servings.

Recipe adapted from Vegan Heaven.

Taco Soup

January seems to be the coldest month of the year in South Dakota, so a warm bowl of soup for dinner is always the perfect answer! This recipe is best described as a soupy queso filled with smokey Mexican flavors.

Taco Soup
Yield: Crock Pot Recipe

Ingredients
1 lb ground beef
1 lb ground pork sausage
2 small onions, chopped
2 (8 oz) packages cream cheese
2 (10 oz) cans Rotel
1 Tbsp chili powder
1 tsp cumin
1/8 tsp cayenne pepper
4 cups chicken broth

Directions
1. Place cream cheese, Rotel, and seasonings into slow cooker.
2. Brown ground beef until no longer pink. Ladle beef into slow cooker.
3. Brown sausage until no longer pink. Reserve about 1 Tbsp sausage grease (discard the rest). Ladle sausage into slow cooker.
4. Saute onion in reserved grease until tender. Ladle into slow cooker.
5. Pour chicken broth over mixture. Stir to combine.
6. Cook on low for 4 hours or high for 2 hours. Stir before serving.
7. Garnish individual servings with shredded cheese, sour cream, and/or crushed tortilla chips.

Notes
* For low carb or keto version, omit sauteed onions.
* To serve as an appetizer: add only 1-2 cups of chicken broth instead of 4 and it becomes a warm dip.

Recipe adapted from Beyer Beware.