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Vegetarian Taco Soup

Vegetarian taco soup with a thick, veggie-loaded broth made by sautéing onion and bell pepper, then simmering beans, tomatoes, corn, and spices until the flavors meld. Finished with fresh avocado, cilantro, lime, and crunchy tortilla chips for a bright, Tex-Mex bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Vegetarian taco soup base
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil for sautéing
  • 1 to taste salt
  • 1 to taste black pepper
Toppings
  • 1 avocado
  • 1 cilantro
  • 1 lime wedges
  • 1 sour cream or vegan sour cream
  • 1 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon olive oil in a large pot over medium heat, then sauté the onion and bell pepper for 4-5 minutes until softened and slightly translucent.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Season and simmer
  1. Stir in taco seasoning, cumin, chili powder, and smoked paprika, and cook for 30 seconds to toast the spices.
  2. Add the drained black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring the mixture to a boil.
  3. Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the flavors meld; season with salt and black pepper to taste.
Serve
  1. Ladle the taco soup into bowls and top with avocado, cilantro, lime wedges, sour cream (or vegan sour cream), and tortilla chips.

Notes

For best flavor, simmer a full 20 minutes so the spices absorb into the tomato-bean broth. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 3 months (toppings like avocado and chips are best added after reheating). For a lighter option, use reduced-sodium taco seasoning and vegetable broth.