A perfect dairy free taco soup loaded with flavor.
Course: Main Course, Soup
Cashew cream (*substitutes below)
½tspnutritional yeast or other spices if desired, garlic and onion salt used here
1tbspextra virgin olive oil or hemp oil
½yellow onion diced into small pieces
1poundof ground turkey or chicken
1can of rotel
1cupof Herdez verde salsa
1can of black beans drained and rinsed
2cans of pinto beans drained and rinsed
Large handful of fresh cilantro chopped
2 ½cupschicken bone broth or other broth style
Salt and pepper to taste
Prepare your cashew cream sauce and reserve for later. **Instructions below *You may also sub a 1/2 cup of unsweetened plain greek, cashew or almond yogurt in place of the cashew cream.
Sauté onion in oil until golden brown. Add spices and toast for a few seconds, then garlic for a few more seconds. Add ground turkey and break up well. When brown, season with S & P. Add the rotel, verde salsa, and the 3 cans of drained and rinsed beans.
Let that cook for about 10 minutes and then add the cilantro and bone broth. I let that cook for another 10-15 mins to let all of the flavors combine.
Lastly, add in the blended cashew cream about a ¼ of a cup at a time to desired consistency and taste. Add any additional S & P or spices desired. Top with diced avocado and extra cilantro if desired. Enjoy!
**How to prepare cashew cream the fast way:
Place one cup of cashews in a small pot and cover with 2 cups of water. Bring water to boil.
Cover and remove from heat. The cashews are ready to go when they break apart when pressed.
Soak cashews for 15 minutes. Drain and blend on high speed with 1/2 cup of water until completely smooth. Add any other spices, nutritional yeast, or lemon, if using, then scrape the sides of the blender and process again for 1 minute.