Vegetarian Taco Soup
Warm up your dinner table with this hearty and flavorful Vegetarian Taco Soup, a quick and easy one-pot recipe perfect for busy weeknights or casual gatherings. Bursting with bold Tex-Mex flavors, this soup combines the perfect blend of robust spices—cumin, chili powder, smoked paprika, and oregano—with protein-packed black and kidney beans, sweet corn, and fire-roasted tomatoes with green chilies. Ready in just 40 minutes, it’s a hassle-free meal that’s brimming with plant-based goodness. Garnish with creamy avocado, melty shredded cheese, and crunchy tortilla chips for a customizable, crowd-pleasing feast that’s as comforting as it is nutritious. Whether you're feeding a family or meal-prepping for the week, this rich and satisfying soup is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 4 cups Vegetable broth
- 15 ounces Canned diced tomatoes with green chilies
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned corn, drained
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Avocado, diced (optional for topping)
- 0.5 cup Shredded cheese (optional for topping)
- 1 bag Tortilla chips (optional for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and red bell pepper. Sauté for 5 minutes until softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute, stirring frequently, until fragrant.
Pour in the vegetable broth, diced tomatoes with green chilies, black beans, kidney beans, and corn. Stir well to combine.
Simmer the soup on medium heat for 20 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste.
Stir in the chopped cilantro just before serving.
Ladle the soup into bowls and top with diced avocado, shredded cheese, or tortilla chips, if desired. Serve warm.
Nutrition Facts
Calories |
3443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8190 mg | 356% | |
| Total Carbohydrate | 469.7 g | 171% | |
| Dietary Fiber | 100.3 g | 358% | |
| Total Sugars | 53.8 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1190 mg | 92% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 7518 mg | 160% | |
*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.
