Taco Soup #154 - the Vegan Version

I gave up beef over a year ago due to poor digestion and I'm allergic to milk, so things like Taco Soup were a thing of the past until I discovered canned mock ground beef called "Vege-Burger" and can thus enjoy meals like this one again which comes very close to it's original.

• Ready In: 45 mins
• Yields: 3 3/4 quarts

Ingredients

• 1  tablespoon olive oil
• 1 (19 ounce) can  vege-burger vegetarian ground beef
• 1  large onion, chopped
• 2  large garlic cloves, minced
• 1 (1 1/4ounce) package  taco seasoning mix
• 1 (28 ounce) can whole tomatoes, undrained and chopped
• 2 (16 ounce) cans red kidney beans
• 1 (15 ounce) can tomato sauce
• 1 (10 1/2ounce) can vegetable broth
• 2 (4 1/2ounce) cans  chopped green chilies, drained
• 3  tablespoons  chopped  jalapeno peppers (add only if you like extra heat)
• 1 1⁄2 cups water
• 1  teaspoon salt
• 1  teaspoon ground cumin
• 1  teaspoon chili powder

• To Garnish

• 1  cup  chopped fresh cilantro
• 2  cups  corn chips (or however many you want)

Directions

1. In a stock pot, Saute vege-burger crumbles in oil with onion and garlic until onion is translucent and soft.
2. Add taco seasoning mix and stir well. (watch the vege-burger crumbles, they have a tendency to stick to the bottom of pot).
3. Add Tomato and next nine ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
4. Laddle soup into bowls, top with cilantro serve with corn chips. (We like to use the chips as a "spoon" for the soup).