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Vegetarian Taco Soup

Vegetarian taco soup with a rich, tomato-and-spice broth simmered until the flavors meld, packed with black beans, pinto beans, corn, and fire-roasted tomatoes. Topped with fresh avocado, cilantro, lime, and crunchy tortilla chips for a hearty Tex-Mex main dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegetarian Taco Soup Base
  • 15 can (15 oz) black beans Drained
  • 15 can (15 oz) pinto beans Drained
  • 15 can (15 oz) kidney beans Drained
  • 10 can (10 oz) corn Drained
  • 10 can (10 oz) Rotel tomatoes
  • 14 can (14 oz) diced tomatoes
  • 14 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 cups vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil For sautéing
Toppings
  • 1 avocado Sliced
  • 1 cilantro Chopped
  • 1 lime wedges
  • 0.5 sour cream or vegan sour cream
  • 1 tortilla chips
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and bell pepper for 4-5 minutes until softened and glossy.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
Build the soup
  1. Stir in the taco seasoning, cumin, chili powder, and smoked paprika until fragrant, about 30 seconds.
  2. Add the black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring to a boil.
Simmer and serve
  1. Simmer for 15-20 minutes until the flavors meld and the broth looks slightly thickened.
  2. Season with salt and pepper to taste, then serve hot with avocado, cilantro, lime wedges, sour cream (or vegan sour cream), and tortilla chips.

Notes

Pro tip: simmer uncovered for part of the time to concentrate the tomato-and-spice broth. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze up to 3 months. For a lighter option, use reduced-sodium taco seasoning and vegetable broth, and top with avocado instead of sour cream.