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!
I could eat tacos every day of the week. When I’m craving tacos and I want something a little healthier, I go for this taco soup! It’s full of flavor and it’s such an easy one-pot meal recipe. Yes, only one dish to clean! You’re welcome.
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!
Vegetarian Taco Soup Topping Ideas
- Crumbled feta cheese
- Shredded cheddar cheese
- Sliced avocado
- Splash of hot sauce
- A dollop of sour cream or plain Greek yogurt
- Chopped cilantro
I’m loving McCormick’s taco seasoning in here and I’m excited to try some of the other McCormick spice blends! It makes it easier to whip up something packed with flavor! Just pair it with things like quinoa, veggies (or even lean meats if that’s your thing) and you’ve got a flavorful dinner you can feel good about!
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 frozen because that’s what I tend to have on hand. But any kind will do!
- Avocado– If you don’t have a ripe avocado on hand, you can skip this as a topping. Try one of the other topping suggestions instead!
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.
- Pair it with this 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!
Skip the ready-made meals and the takeout menus, and make this simple, flavorful one-dish dinner. The whole family will love it!
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Vegetarian Taco Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Skip the ready-made meals and the takeout menus, and make this simple, flavorful one-dish dinner. The whole family will love it!
Ingredients
- 2 15oz cans diced tomatoes
- 1 15oz can black beans
- 1 15oz can pinto beans
- 2 cups vegetable broth
- 1 cup water
- 1 cup corn (fresh, frozen, or canned is fine)
- 1 packet of McCormick Taco Seasoning
- 1 avocado, diced
- 1/2 cup feta cheese or queso fresco
- Shredded cheddar cheese, tortilla strips, fresh cilantro, sour cream, Greek yogurt, etc. (Optional for topping)
Instructions
- In a large pot, add your diced tomatoes and begin cooking over medium heat.
- Rinse and drain the black beans and pinto beans and add to the pot.
- Add the vegetable broth and water. Stir until mixed.
- Add the corn and 1 packet of McCormick’s Taco Seasoning.
- Cook over medium-low heat for 15 minutes until heated through.
- While that cooks, prep your toppings. Dice your avocado, get your feta ready to go, and gather any additional toppings you want to use.
- Pour into bowls and serve!
My personal favorite toppings are avocado, feta, 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. The last thing I want to do after working all day is clean up a sink full of dishes. Who’s with me?
Tips for taco soup leftovers
- Top individual bowls with avocado, feta, and fresh cilantro. Those toppings don’t store well and can make the soup spoil faster, so add them to the both when you’re ready to eat!
- 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!
Looking for other soup recipes? Here are some of my favorites!
What’s your favorite weeknight dinner?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Some people don’t eat soup unless it’s cold. I like soup on a nice, cold day…but I just like soup, too. Especially taco soup! Yum. Thanks for sharing!
I’m excited about fall starting too. A few weeks ago, I wasn’t ready, but now with all the kids headed back to school it feels like it’s time.
I’m also a big fan of the one-pot dinner, this looks delicious!
It’s still 90 degrees hwere Im at but mannnn this soup is caliing to me girl!! I can only imagine dunking in some homemade corn bread too 😉
I love mexican style soups! I find them to be so filling with all the beans!! Yum!
The nice thing about vegetarian chili is that it takes less time to cook, usually, than chili with meat. I’m in the mood for soup this week too. Is chili your favorite kind of soup?
Wow these look super fun too. I am not craving soup just yet (maybe when it’s a little cooler out) but when I do, I’m trying this.
Sounds delicious! I like that it’s kind of like a chili but clearly a soup with taco flavorings. I find a lot of the McCormick seasonings to be really salty – did you find that to be true with this soup? Or did you cut down sodium by using no-salt beans, no-salt tomatoes or low sodium broth?
Looks easy AND yummy!
On week nights, I love to make tacos, and this soup sounds like a nice twist to that. 🙂
Anything that doesn’t require a ton of cooking or dirty pots and pans! I’ve actually been making sweet potato chili all summer because it’s super easy – but now with fall coming I can’t wait to start making a few different soups!