Vegan Taco Soup

• 1 pound of plant-based ground beef
• 3 cups vegetable broth
• 1 medium white onion, diced
• 4 oz can diced green chiles
• 14.5 oz can diced tomatoes
• 2 Tablespoons chili powder
• 2 teaspoons cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 1/2 cups frozen corn
• 15 oz can pinto beans, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 1 Tablespoon lime juice

Optional Topping

• vegan shredded Mexican cheese
• chopped cilantro
• vegan sour cream
• diced avocado

1. Cook the plant-based beef in a large pot over medium heat until browned.
2. Add all of the remaining ingredients except for the chopped cilantro and lime juice and stir to combine.
3. Bring to a low boil, then reduce heat and cover. Simmer for 20 minutes, stirring occasionally.
4. Remove from heat and stir in the chopped cilantro and lime juice.
5. Add salt and pepper to taste.
6. Serve in bowls with desired toppings.