Spicy Vegetarian Taco Soup
Dive into a bowl of bold and zesty comfort with this Spicy Vegetarian Taco Soup! Packed with hearty black and kidney beans, sweet bursts of corn, and fire-roasted tomatoes, this one-pot wonder is a flavor-packed fiesta in every spoonful. Warm spices like chili powder, smoked paprika, and cumin create a robust base, while jalapeños add a spicy kick that’s perfectly balanced by the freshness of lime juice and cilantro. Quick to prepare and full of plant-based protein, this soup is not only incredibly satisfying but also a wholesome option for weeknight dinners or meal prep. Top it off with a dollop of sour cream, crunchy tortilla chips, or your favorite vegan alternatives for a customizable culinary treat. Perfect for feeding a crowd in just under an hour, this vegetarian taco soup is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 medium jalapeño, finely diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup sour cream or plant-based alternative (optional for serving)
- 1 cup tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and diced jalapeño, cooking for another minute until fragrant.
Add the chili powder, cumin, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices, cooking for 1 minute.
Pour in the fire-roasted diced tomatoes, including their juices, and scrape the bottom of the pot to deglaze.
Add the black beans, kidney beans, frozen corn, and vegetable broth. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Stir in the freshly squeezed lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the soup hot, garnished with fresh cilantro, a dollop of sour cream or plant-based alternative, and tortilla chips as desired.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 7122 mg | 310% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 62.0 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6784 mg | 144% | |
*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.
