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vegetarian taco soup in a bowl

Vegetarian Taco Soup

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


Skip the ready-made meals and the takeout menus, and make this simple, flavorful one-dish dinner. The whole family will love it!



  • 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)


  1. In a large pot, add your diced tomatoes and begin cooking over medium heat.
  2. Rinse and drain the black beans and pinto beans and add to the pot.
  3. Add the vegetable broth and water. Stir until mixed.
  4. Add the corn and 1 packet of McCormick’s Taco Seasoning.
  5. Cook over medium-low heat for 15 minutes until heated through.
  6. While that cooks, prep your toppings. Dice your avocado, get your feta ready to go, and gather any additional toppings you want to use.
  7. Pour into bowls and serve!

Keywords: vegetarian taco soup