Vegan Taco Soup (easy dinner)

This vegan taco soup recipe is a super delicious and easy dinner that comes together very quickly. Serve it with tortilla chips or corn bread.

This is picky kid approved too, y’all. I love that it uses mostly shelf-stable pantry items too. I always keep the ingredients on hand, because it has often stepped in our dinner rotation as an emergency meal.

How to make vegan taco soup

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

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To make this vegan taco soup, you will need the following:

• cooking spray
• onion
• corn
• tomatoes with green chilis
• salsa
• canned pinto beans
• caned black beans
• canned red kidney beans
• water
• chili powder
• cumin
• garlic powder
• paprika
• salt and pepper

Cooking vegan taco soup

Spray a large pot or dutch over with some cooking spray. (or use broth/ water for an oil free sauté, if you prefer)

Sauté the onion over medium heat until translucent, abut 5 minutes.

Add undrained tomatoes and spices, stirring to combine.

Add remaining ingredients, and stir to combine.

Bring the vegan taco soup to a boil, reduce heat to low, and simmer for an hour partially covered, stirring occasionally to prevent scorching. Note: you may see more evaporation of liquids. Keep and eye on it, and feel free to add a little extra water (1/2 cup to 1 cup), if needed.

Serve this vegan taco soup with tortilla chips and toppings of choice. I love diced avocado, cilantro and green onion.

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Vegan Taco Soup

Vegan taco soup is a delicious and easy family favorite, and it is completely plant-based.

Course Soup

Cuisine Mexican

Keyword instant pot, taco soup

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 8

Calories 214 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• cooking spray
• 1 onion, diced (I used yellow onion)
• 1 10-ounce can Ro’tele tomatoes with green chilis, undrained
• 2 cup corn kernels (I used frozen, but fresh is fine too)
• 1 16-ounce jar of mild salsa
• 1 14-ounce can pinto beans, undrained
• 1 14-ounce can black beans, undrained
• 1 14-ounce can red kidney beans, undrained
• 1 cups water more or less, for desired consistency

Seasoning (you can substitute a packet of taco seasoning)

• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon black pepper (or more to taste)

Instructions

1. Spray a large pot or dutch over with some cooking spray. (or use broth/ water for an oil free sauté, if you prefer)

2. Sauté the onion over medium heat until translucent, abut 5 minutes.

3. Add undrained tomatoes and spices, stirring to combine.

4. Add remaining ingredients, and stir to combine.

5. Bring to a boil, reduce heat to low, and simmer for 1 hour partially covered, stirring occasionally to prevent scorching. (Note: you may see more evaporation of liquids with the stovetop method. Keep and eye on it, and feel free to add a little extra water (1/2 cup to 1 cup), if needed.

6. Serve with tortilla chips, diced avocado or other toppings of choice (cilantro, green onion, vegan cheese, vegan sour cream, cashew cream, etc.)

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Note: Nutrition numbers do not include tortilla chips or toppings.

You can freeze this up to a couple months in an airtight container. It will last in the fridge up to 5 days.

Feel free to sub out my homemade seasoning blend with a packet of taco seasoning if you need a little added convenience.

Nutrition Facts

Vegan Taco Soup

Amount Per Serving

Calories 214 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 961mg42%

Potassium 821mg23%

Carbohydrates 42g14%

Fiber 12g50%

Sugar 6g7%

Protein 12g24%

Vitamin A 551IU11%

Vitamin C 8mg10%

Calcium 96mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.