Meatless Creamy Taco Soup
Dive into the hearty, wholesome flavors of this *Meatless Creamy Taco Soup*, a plant-based twist on a classic comfort dish! Bursting with vibrant vegetables like bell peppers, fire-roasted tomatoes, and sweet corn, this dairy-free soup gets its velvety texture from creamy coconut milk and its bold flavor from a harmonious blend of taco seasoning, smoked paprika, and chili powder. Protein-packed black and kidney beans make it satisfying and filling, while simple pantry staples keep it easy to prepare in just 45 minutes. Perfect for busy weeknights or cozy gatherings, this one-pot wonder is as nutritious as it is delicious. Garnish with fresh cilantro and crunchy tortilla chips for a delightful finishing touch that will have everyone craving seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15-ounce can sweet corn, drained (or frozen corn)
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup unsweetened coconut milk (or any plant-based cream)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 handful tortilla chips (for serving, optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, sauté the diced onion for 3-4 minutes until softened and translucent.
Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally, until the peppers are tender.
Stir in the black beans, kidney beans, fire-roasted diced tomatoes, and sweet corn.
Add the vegetable broth, tomato paste, taco seasoning, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally.
Stir in the unsweetened coconut milk to give the soup its creamy texture. Simmer for an additional 5 minutes.
Taste and adjust the seasonings as needed.
Remove from heat and serve hot. Garnish with fresh cilantro and crushed tortilla chips, if desired.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
