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Vegetarian Taco Soup

Vegetarian taco soup with a thick, veggie-loaded broth—made by simmering beans, corn, and tomatoes until the flavors meld. Finished with fresh avocado, cilantro, lime, and tortilla chips for a bright, satisfying bowl.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Beans and vegetables
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
Soup base
  • 1 tbsp olive oil
  • 1 packet (1 oz) taco seasoning
  • 4 cups vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 1 avocado sliced
  • 1 cilantro chopped
  • 1 lime wedges
  • 1 sour cream or vegan sour cream
  • 1 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tbsp olive oil in a large pot over medium heat, then add the onion and green bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and look glossy.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown. Stir until fragrant and lightly golden, with a quick, aromatic cue.
Build the soup
  1. Stir in the taco seasoning, cumin, chili powder, and smoked paprika. Cook for about 30-60 seconds, coating the veggies until the spices smell toasted.
  2. Add black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth. Increase heat to bring the mixture to a boil, with steady bubbling across the surface.
  3. Reduce to a simmer and cook for 15-20 minutes, stirring once or twice. Simmer until the broth turns cohesive and the flavors meld, then season with salt and pepper to taste.
Serve
  1. Ladle the taco soup into bowls and top each serving with avocado, cilantro, lime wedges, sour cream, and tortilla chips. Serve right away so the toppings stay fresh and the chips stay crisp.

Notes

For best flavor, keep the simmer gentle (not a rolling boil) during the 15-20 minutes so the tomatoes and spices meld smoothly. Store leftovers in the fridge up to 4 days in a covered container; reheat on the stove or microwave until hot. Freezing is yes—freeze soup (without toppings) up to 3 months, then thaw and reheat, adding fresh avocado/cilantro/lime at serving. To make it vegan, use vegan sour cream (or skip entirely) and ensure your taco seasoning and toppings are vegan-friendly.