Description
This comforting Vegan Taco Soup is the perfect solution for busy weeknights when you need a hearty, nourishing meal in a hurry. Packed with protein-rich black and pinto beans, sweet corn, and a vibrant blend of savory taco spices like cumin and chili powder, this soup delivers all the beloved flavors of taco night in one delicious, spoonable bowl. It is a simple, plant-based staple that is forgiving, satisfying, and consistently delicious for the whole family.
Ingredients
1 tablespoon avocado oil
1 red onion, diced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
2 teaspoons salt
1 (28-ounce) can diced tomatoes in juice
2 (4-ounce) cans diced green chiles
2 (15-ounce) cans black beans, rinsed and drained
2 (15-ounce) cans pinto beans, rinsed and drained
2 cups vegetable broth
1 cup frozen corn kernels
Optional toppings: cilantro, avocado slices, lime wedges
Instructions
Heat the avocado oil in a large pot or Dutch oven over medium heat.
Add the diced red onion and sauté until soft and translucent.
Stir in the chili powder, cumin, garlic powder, and salt, cooking for 1 minute until fragrant.
Pour in the diced tomatoes with their juices, green chiles with their juices, black beans, pinto beans, and vegetable broth.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to meld the flavors.
Stir in the frozen corn and cook for an additional 5 minutes.
Serve hot with your favorite plant-based toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust the chili powder to preference if you prefer a spicier soup. This soup pairs excellently with homemade tortilla strips or a side of crusty bread.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 850mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg