Taco Soup

Taco Soup ~

All the taco flavor you love in a hearty and filling soup!

Easy to make with pantry ingredients and ready to serve in just 20 minutes!

Vegan Taco Soup Recipe

I like this taco soup because it’s a simple one-pot meal that packs a flavorful punch!

This robust soup is also easy to customize, especially with the beans. You can use all black beans, all pinto beans, or some other variety entirely; kidney beans are also a good choice for this soup. Same with the corn. You can swap it for green chiles or even more beans. Want to make it meaty? Toss in some cooked vegan ground beef. Go nuts with the toppings – add some vegan cheese and crushed tortilla chips… You get the idea.

Ingredients for Taco Soup

You will need:

• 2 teaspoons olive oil
• 1/4 cup yellow onion, chopped
• 2 teaspoons garlic, minced
• 15-ounce can pinto beans, rinsed and drained
• 15-ounce can black beans, rinsed and drained
• 15-ounce can petite diced tomatoes, with liquid
• 15-ounce can corn, drained
• 2 cups vegan chicken-style broth
• 2 tablespoons taco seasoning, or to taste (You control the heat!)
• 1 tablespoon cilantro, chopped, for garnish
• 1 tablespoon scallions, chopped, for garnish

How to Make Taco Soup

STEP ONE: Into a large soup pot over medium-high heat, add the oil. When the oil is hot, add the onions and cook for about 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.

STEP TWO: Add the pinto beans, black beans, diced tomatoes, corn, chicken-style broth, and taco seasoning. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.

STEP THREE: Ladle soup into bowls, garnish with cilantro and scallions, and serve hot.

More Tex-Mex Recipes You’ll Love!

• Chickpea Tacos
• Vegan Chorizo Burgers
• Green Chile Artichoke Dip
• Rice and Bean Tostadas
• Taco Rice

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Taco Soup

All the taco flavor you love in a hearty and filling soup!

5 from 8 votes

Print Pin Rate

Servings: 4

Calories: 634kcal

Author: Holly Gray

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Ingredients

• 2 teaspoons olive oil
• 1/4 cup yellow onion chopped
• 2 teaspoons garlic minced
• 15- ounce can pinto beans rinsed and drained
• 15- ounce can black beans rinsed and drained
• 15- ounce can petite diced tomatoes with liquid
• 15 ounce can corn drained
• 2 cups vegan chicken-style broth
• 2 tablespoons taco seasoning or to taste (You control the heat!)
• 1 tablespoon cilantro chopped, for garnish
• 1 tablespoon scallions chopped, for garnish

Instructions

• Into a large soup pot over medium-high heat, add the oil. When the oil is hot, add the onions and cook for about 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
• Add the pinto beans, black beans, diced tomatoes, corn, chicken-style broth, and taco seasoning. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
• Ladle soup into bowls, garnish with cilantro and scallions, and serve hot.

Nutrition

Calories: 634kcal | Carbohydrates: 140g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1230mg | Potassium: 958mg | Fiber: 15g | Sugar: 95g | Vitamin A: 377IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 5mg

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