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Vegan Taco Soup in two white bowls on a marble and wood cutting board with cilantro, vegan sour cream, and pickled onions. With a side of salsa and chips.

Vegan Taco Soup

5 from 1 vote
Savor Vegan Taco Soup with hearty beans, fire-roasted corn, and zesty seasoning. Top with avocado, cilantro, and creative garnishes for a flavorful twist!
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Appetizer, Brunch, Dinner, Lunch, Side Dish
Cuisine: Mexican
Keyword: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 318kcal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes (15-ounce)
  • 1 can tomato sauce (15-ounce)
  • 4 cups vegetable broth
  • 1-2 can pinto beans (15-ounce) drained and rinsed
  • 1-2 cans black beans (15-ounce) drained and rinsed
  • 1 can diced green chilies (4-ounce)
  • 2 jalapeños seeded and diced (adjust to your spice preference)
  • 1/4 cup cilantro stems minced (optional)
  • 1 can sliced black olives (2.25-ounce) drained
  • 1 cup fire-roasted corn (frozen or canned)
  • 2 tbsp homemade taco seasoning (see recipe below)
  • Salt and pepper to taste
  • Fresh cilantro chopped, for garnish
  • Vegan sour cream (optional)
  • Nutritional yeast (optional)
  • Avocado slices for garnish

Homemade Taco Seasoning:

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper (adjust for spice level)

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
    1 tbsp olive oil, 1 medium onion
  • Add the minced garlic and cilantro stems and sauté for an additional 30 seconds until fragrant.
    2 cloves garlic, 1/4 cup cilantro stems
  • Stir in 2 tbsp of homemade taco seasoning or taco seasoning of your choice. Cook for another 1-2 minutes to toast the spices.
  • Add the diced tomatoes, tomato sauce, vegetable broth, pinto beans, black beans, diced green chilies, jalapeños, black olives, and fire-roasted corn to the pot. Stir well to combine.
    1 can diced tomatoes, 1 can tomato sauce, 4 cups vegetable broth, 1-2 can pinto beans, 1-2 cans black beans, 1 can diced green chilies, 2 jalapeños, 1 can sliced black olives, 1 cup fire-roasted corn
  • Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with additional salt and pepper if needed.
    Salt and pepper to taste
  • Serve the Vegan Taco Soup hot, garnished with chopped cilantro, avocado slices, and a dollop of vegan sour cream if desired. You can also sprinkle some nutritional yeast on top for a cheesy flavor.
    Fresh cilantro, Vegan sour cream, Nutritional yeast, Avocado slices

Notes

See FAQ's for more garnishing options
Cilantro stems contain a lot of the same aromatic compounds as the leaves and can add a slightly different dimension of flavor. Adding them to recipes can be a great way to add more flavor and reduce food waste. 

Nutrition

Serving: 6servings | Calories: 318kcal | Carbohydrates: 58g | Protein: 18g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 594mg | Potassium: 1296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg