Black Bean Taco Soup ~
Easy and dairy-free cheesy weeknight dinner packed with black beans, onions, tomatoes, green chiles, and taco seasonings.
If you like loaded queso, you’re going to love this taco soup!
This soup is ridiculously easy to make and loaded with flavor.
The only advance prep needed is making the Vegan Condensed Cream of Mushroom Soup but that’s only about 30 minutes and so worth it. Even if you are a person who consumes dairy, you will love this fresh version. It’s so much better than the canned stuff. Promise.
Ingredients for Creamy Black Bean Taco Soup:
- olive oil
- red bell pepper
- yellow onion
- vegan chicken-style broth – l use Better Than Bouillon No-Chicken Base
- canned black beans
- petite diced tomatoes
- 1 recipe Vegan Condensed Cream of Mushroom Soup
- diced green chiles
- taco seasoning
- sea salt
- ground cumin
- ground black pepper
- vegan cream cheese
- vegan cheddar cheese
- scallion
How to make Creamy Black Bean Taco Soup:
Into a large pot over medium-high heat, add olive oil.
When the oil is hot, add the diced red bell pepper and onion.
Cook, stirring frequently, for 3 minutes, until softened.
Add vegan chicken-style broth, black beans, petite diced tomatoes, Vegan Condensed Cream of Mushroom Soup, diced green chiles, taco seasoning, sea salt, ground cumin, and ground black pepper. Stir to combine.
Add vegan cream cheese. Continue stirring until cream cheese is melted.
Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
To serve, ladle into soup bowls and garnish with shredded cheddar cheese and scallions.
Serve hot.
Cheers!
More hearty Soup Night recipes:
Meatball Tortellini Soup – This is a simple yet robust and flavorful soup made with veggie meatballs and dairy-free cheese-filled tortellini. Quick and easy to make in about 30 minutes or less!
Chipotle Spiced Black Bean Vegan Chili – A hearty and healthy chili using all-pantry ingredients!
King Oyster Mushroom Cioppino – A savory plant-based spin on the traditionally seafood-based Italian favorite.
Creamy Black Bean Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup red bell pepper diced
- 1/4 cup yellow onion diced
- 2 cups vegan chicken-style broth
- 30 ounces canned black beans 2 cans rinsed and drained
- 10 ounces petite diced tomatoes with liquid
- 1 recipe Vegan Condensed Cream of Mushroom Soup
- 7 ounces diced green chiles drained
- 1 tablespoon taco seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 8 ounces vegan cream cheese
- 1 cup vegan cheddar cheese shredded
- 1/4 cup scallion sliced
Instructions
- Into a large pot over medium-high heat, add olive oil. When the oil is hot, add the diced red bell pepper and onion. Cook, stirring frequently, for 3 minutes, until softened.
- Add vegan chicken-style broth, black beans, petite diced tomatoes, Vegan Condensed Cream of Mushroom Soup, diced green chiles, taco seasoning, sea salt, ground cumin, and ground black pepper. Stir to combine.
- Add vegan cream cheese. Continue stirring until cream cheese is melted.
- Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
- To serve, ladle into soup bowls and garnish with shredded cheddar cheese and scallions.
- Serve hot.
Jacqui
My whole family enjoyed this recipe! Such a delicious, satisfying soup!