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Creamy 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!

Creamy 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!
5 from 13 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6
Author: Holly Gray

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.
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