Hearty taco soup is a satisfying meal that packs in a whole lot of flavour! With a zesty broth, lots of beans, and veggies, this soup recipe is always a hit.
I love jackfruit tacos and my favourite vegan tacos for Taco Tuesday. But, when the weather’s chilly, it’s time to change things up and put this vegan taco soup on the menu! Black beans, kidney beans, corn, bell peppers, and diced tomatoes are simmered in a rich, spicy broth made with traditional taco spices like cumin and smoked paprika. And, just like with traditional tacos, you can’t skip the toppings! Add fresh avocado, cilantro, and crumbled tortilla chips for the perfect finishing touches.
Why You’ll Love This Taco Soup Recipe
- Full of bold Tex-Mex flavour. With traditional taco seasonings and veggies, this vegan taco soup is bursting with rich, robust flavours that will make your mouth water.
- Easy to make. This recipe requires minimal prep work, and it’s done in under an hour. Plus, a lot of the cooking time is hands-off, freeing you up to do other things!
- Perfect for meal prep. Taco soup keeps well in the fridge or freezer, making it a great option for meal prep. You can also save leftovers for a quick lunch or dinner option.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Onion
- Red bell pepper – Yellow or orange bell pepper have a similar flavour and can be swapped in if you’d like.
- Garlic
- Seasonings – Ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, along with salt and pepper.
- Beans – I use a combination of black beans and red kidney beans, but you could use two cans of one variety if you prefer one over the other.
- Corn kernels
- Tomatoes – Diced tomatoes (fire-roasted is best) and crushed tomatoes.
- Vegetable broth – Here’s my homemade vegetable broth recipe.
- Green chili pepper
- Fresh lime juice
- Garnishes – Avocado, cilantro, and/or tortilla chips, or your favourite taco toppings. (Vegan cheese would be great too!)
How to Make Taco Soup
- Sauté the veggies. Cook the onion and pepper with the oil in a large pot over medium heat until they’re softened. Stir in the garlic and cook until fragrant.
- Add the spices. Stir in the chili powder, cumin, smoked paprika, oregano, and ground coriander and cook until they’re aromatic.
- Simmer. Add the remaining ingredients. Bring the taco soup to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
- Season and serve. Season to taste, add a squeeze of lime juice, and ladle into bowls. Garnish as desired and enjoy!
Tips for Success
- Chop the vegetables evenly. You want the onions and peppers to all be roughly the same size so they’re all tender at the same time.
- Adjust spice levels to your preference. Add cayenne for a kick of heat, or adjust the amount of chili pepper to make your taco soup spicier or milder.
- Make it creamy. Stir cashew cream or vegan sour cream into the soup after removing it from the heat, or serve with a dollop of either option on top.
What to Serve With Taco Soup
In addition to the tortilla chips, avocado, and cilantro, you can serve this taco soup with cornbread muffins or my favourite vegan cornbread recipe.
How to Store and Reheat
- Refrigerator: Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer: Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
Enjoy friends! If you make this taco soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
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Taco Soup
This vegan taco soup packs in a whole lot of flavour! With a zesty broth, lots of beans, and veggies, this soup is hearty and satisfying.
Servings 8 servings
Calories 250kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 (15-ounce) can black beans drained and rinsed 425 g
- 1 (15-ounce) can red kidney beans drained and rinsed 425 g
- 1 (15-ounce) can corn kernels drained 425 g
- 1 (15-ounce) can diced fire-roasted tomatoes or diced tomatoes 425 g
- 1 (15-ounce) can crushed tomatoes 425 g
- 4 cups vegetable broth 950 ml
- 1 green chili pepper sliced
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- 1 avocado sliced, optional for garnish
- fresh cilantro chopped, optional for garnish
- tortilla chips optional for serving
Instructions
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Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
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Stir in the chili powder, cumin, smoked paprika, oregano, and ground coriander. Cook for 1-2 minutes to toast the spices.
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Add the black beans, kidney beans, corn, diced tomatoes, tomato paste, and vegetable broth, sliced chili pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally.
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Taste the soup and add salt, pepper, and lime juice. Adjust any seasonings to your liking.
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Ladle the soup into bowls. Garnish with sliced avocado, fresh cilantro, and tortilla chips if desired.
Notes
- Refrigerator: Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer: Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
Nutrition
Calories: 250kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1131mg | Potassium: 729mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1241IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 4mg
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