2chipotle peppers from a can of chipotles in adobochopped
1Tbspsauce from a can of chipotles in adobo
1/4small limejuice of
sea saltto taste
First, prepare your veggies: Chop the cauliflower into large florets, then pulse in batches in a food processor until crumbled. Pulse the mushrooms in the food processor until chopped. Chop the onion, red bell pepper, garlic, and chipotle pepper.
Heat 2 Tbsp olive oil for one minute in a soup pot or Dutch oven over medium-high heat. Add the onion and red bell pepper and cook for four minutes, until they begin to soften.
Stir in the garlic and cook for 30 seconds, then stir in the cauliflower and mushrooms.
Season the veggies with 1 tsp chili powder and 1 tsp smoked paprika. Continue to cook over medium-high heat for another 7 minutes, stirring occasionally.
Meanwhile, open all of the cans, drain and rinse the black beans, and drain the corn.
After sauteing the cauliflower and mushrooms for 7 minutes, stir in all of the other ingredients, including the rest of the chili powder and smoked paprika.
Bring soup to a boil, then reduce heat to medium-low and simmer for 20 minutes to allow the flavors to blend.
Serve the taco soup hot, topped with shredded cheese. (I also threw some crunchy sea salt & lime poblanos onto mine.)
Cauliflower has a better texture roasted, but since it’s summertime, I decided to do this soup entirely on the stove top today. You can also leave the florets a little bigger instead of crumbling them as I did here; it’s all a matter of textural preference.
Vegetarian Chipotle Taco Soup with Cauliflower from Mashup Mom: https://www.mashupmom.com/vegetarian-chipotle-taco-soup-with-cauliflower/