Dish out this easy one-pot vegan taco soup recipe into bowls and add your favorite toppings. Everyone will love it. This delicious soup is comfort food in a bowl. Imagine your favorite taco flavors in a bowl served with tortilla chips!
I love all the vegan soup recipes, but this one is my favorite during the summer months. There’s something about all those taco seasonings combined with beans and veggie crumbles that taste so perfect!
And I threw in a ton of beans. I mean, what’s a taco soup without some beans, right? And then I decided with all those beans, we needed a grain, which, of course, means quinoa. In fact, I could even call this Red Quinoa Soup—that’s just how much I love that stuff. For one, it cooks up so quickly! And second, it’s all squiggly when it’s done. Love that!
How to Make Vegan Taco Soup
To serve: Pour the Taco Soup into a bowl, add a dollop of Cilantro Cream, and add chopped tortillas across the top.
- Stir together the taco seasoning ingredients.
- Cook chopped onions in a large pot with olive oil until tender.
- Add the garlic and stir.
- Immediately add the beans.
- Add diced tomatoes, vegetable broth, green chilies, and quinoa.
- Bring the pot to a simmer and cook for about 20 minutes, until the quinoa is tender.
- Add the corn.
- veggie crumbles, taco seasoning, nutritional yeast flakes, and stir to combine.
- Add salt and pepper to taste.
- Serve the soup in bowls with dollops of vegan cream, vegan cheddar shreds, and chopped tortillas across the top.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Onion — One yellow or white onion is all you need.
- Olive oil — Any neutral vegetable oil will work. For oil-free, cook the onions in a bit of broth or white wine.
- Garlic — You’ll need 2 cloves of garlic (or more if you want a more intense garlic flavor).
- Beans — I used a 15-ounce can of pinto and kidney beans, rinsed and drained.
- Tomatoes — You’ll need a 15-ounce can of diced tomatoes (regular or fire-roasted).
- Vegetable broth — I recommend using something like Vegetarian Better than Bouillon because of its consistently high-quality flavors. Besides, it’s less packaging waste and better for the environment.
- Green chiles — You’ll need a 4.5-ounce can of chopped green chiles.
- Quinoa — I used less than a cup of uncooked quinoa.
- Corn — You can use fresh, canned, or frozen.
- Veggie crumbles — This is optional, but recommended. I cooked one Beyond Beef Burger in the skillet and used a spatula to break it down into crumbles. Or you can use storebought veggie crumbles (like Gardein), or homemade vegan beef crumbles.
- Nutritional yeast flakes — These add a cheesy flavor to the soup.
- Salt and pepper to taste
Store leftover soup in an airtight container in the fridge for up to 5 days. You can freeze this soup in freezer-safe containers for up to 2 months.
How to Make Baked Tortilla Strips
Of course, you can crumble up tortilla chips, and that works just great. But when you want to pull out all the stops, making your own baked tortilla strips really adds a nice touch.
Here’s how to make them:
- Start with plain corn tortillas and cut them into thin strips
- Lay them on a pan lined with parchment paper.
- Lightly spray with vegetable cooking spray. Toss to coat.
- Bake in an oven preheated to 375°F/190°C for 5 to 10 minutes.
- Remove from the oven and use tongs to toss them.
- Return them to the oven for another 5 to 10 minutes, until crispy.
Why This Recipe is a Winner
- EASY — This soup is easy to make and comes together in around 30 minutes, making it perfect for a quick weeknight plant-based dinner.
- CROWD FAVORITE — Everyone loves tacos, and serving them in soup form will just expand your family’s list of favorite dishes.
- FREEZER-FRIENDLY — Make a double batch and freeze some for later. Then when you’re ready to serve, simply pop it in the fridge to defrost overnight.
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2022
Easy Vegan Taco Soup
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 medium onion peeled and chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 15 oz can pinto beans, rinsed and drained
- 15 oz can kidney beans, rinsed and drained
- 15 oz can diced tomatoes (regular or fire-roasted)
- 3 cups vegetable broth
- 4.5 oz can green chiles chopped
- ¾ cup quinoa uncooked
- 1 cup corn (frozen or canned)
- 1 cup veggie crumbles (see notes)
- 2-4 tablespoons nutritional yeast flakes
- salt and pepper to taste
- 1 cup tortilla chips crumbled
For the Taco Seasoning:
- Stir together the taco seasoning ingredients. Set aside.
For the Taco Soup:
- Place the chopped onions in a large pot, like a dutch oven, and drizzle with olive oil. Stir to combine. Cook over medium heat until the onions are translucent. Add the garlic and stir.
- Immediately add the beans, diced tomatoes, vegetable broth, green chilies, and quinoa. Bring the pot to a simmer and cook for about 20 minutes, until the quinoa is tender.
- Add the corn, veggie crumbles, taco seasoning, nutritional yeast flakes, and stir to combine. Add salt and pepper to taste.
- To serve: Pour the soup into a bowl, add a dollop of vegan cream, vegan cheddar shreds, and chopped tortillas across the top.
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Veggie CrumblesI cooked up one Beyond Beef (or Impossible) Burger, crumbled it, and added it to the soup. You can use store-bought veggie crumbles (like Gardein), or make your own vegan beef crumbles.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.