Easy Vegetarian Taco Soup

This easy vegetarian taco soup is a weeknight winner! Filled with black beans, tomatoes, and plenty of spices, this soup has all your favorite flavors in one bowl – no chopping required!

When I’m craving tacos and I want something a little healthier, I go for this taco soup! It’s full of flavor and such an easy one-pot meal. Did I mention there is no chopping required? That’s right, you just open a few cans, dump them in a pot, and let it all simmer.

This soup is similar to a vegetarian chili recipe, but the flavor definitely says taco night. It’s also the perfect backdrop to let your family or significant other customize it to their palate. I’ll give you plenty of ideas for toppings!

My Favorite Taco Soup Toppings

• Crumbled cotija or queso fresco
• Shredded cheddar cheese
• Sliced avocado
• Drizzle of hot sauce
• Dollop of sour cream or plain Greek yogurt
• Chopped cilantro

For this recipe, you can use store-bought taco seasoning or make your own. Because canned beans often contain a lot of sodium, I recommend using a low-salt taco seasoning. I also recommend rinsing the canned beans before adding them to the soup, which will help reduce the sodium.

How to Make Your Own Taco Seasoning

Want to make your own seasoning blend at home? Follow this easy homemade taco seasoning recipe! You can control exactly how spicy you want it to be, so it’s perfect if you’re sensitive to spice.

Substitution Ideas

• Black Beans & Pinto Beans– Feel free to substitute black beans or pinto beans for chickpeas! You could even do one can of each. Or you can do all black beans or all pinto beans. Either way, you’ll have a hearty soup.
• Corn– You can use fresh, canned, or frozen. I typically use canned because that’s what I tend to have on hand. I love that it adds a little sweetness to the soup. It helps balance out the aciditiy of the tomatoes.
• Salsa– You can use jarred salsa or just use an additional can of diced tomatoes.
• Vegetable broth- Use a low-sodium vegetable broth to keep the salt level in check.

Taco Soup Serving Suggestions

• Try serving this vegetarian taco soup with chips and guacamole! I have a 5 ingredient guacamole recipe that is quick and easy.
• Or pair this soup with my Mexican Street Corn Salad! This salad can be served with chips or eaten as a side dish.
• Need more ideas? Check out this whole list of vegetarian-friendly Mexican recipes!

Tips for Storing and Reheating

• When storing soup, let it cool down before placing in the fridge or freezer. If you put a hot pot of soup in the fridge or freezer, it can lower the overall temperature inside, which can be dangerous for food storage.
• If you want to freeze it, you can freeze it in one glass container or divide it into single servings for a quick lunch option whenever you need it!
• Wait to add the toppings until you’re ready to enjoy the soup.

Other Soup Recipes

If you enjoy this recipe, try my creamy taco soup, vegan corn chowder, quinoa and chickpea soup, or this Mexican bean soup.

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My favorite toppings are avocado, queso fresco, and fresh cilantro. I actually made this soup ahead of time because it’s perfect to reheat for dinner or leftover lunches. This is definitely going to be a weeknight favorite because clean up was a breeze, and I loved not having to do any chopping!