Spicy Vegetarian Taco Soup

Dive into a bowl of bold and zesty comfort with this Spicy Vegetarian Taco Soup! Packed with hearty black and kidney beans, sweet bursts of corn, and fire-roasted tomatoes, this one-pot wonder is a flavor-packed fiesta in every spoonful. Warm spices like chili powder, smoked paprika, and cumin create a robust base, while jalapeños add a spicy kick that’s perfectly balanced by the freshness of lime juice and cilantro. Quick to prepare and full of plant-based protein, this soup is not only incredibly satisfying but also a wholesome option for weeknight dinners or meal prep. Top it off with a dollop of sour cream, crunchy tortilla chips, or your favorite vegan alternatives for a customizable culinary treat. Perfect for feeding a crowd in just under an hour, this vegetarian taco soup is sure to become a family favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 medium jalapeño, finely diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn
• 4 cups vegetable broth
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 0.5 cup sour cream or plant-based alternative (optional for serving)
• 1 cup tortilla chips (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and diced jalapeño, cooking for another minute until fragrant.

Step 4

Add the chili powder, cumin, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices, cooking for 1 minute.

Step 5

Pour in the fire-roasted diced tomatoes, including their juices, and scrape the bottom of the pot to deglaze.

Step 6

Add the black beans, kidney beans, frozen corn, and vegetable broth. Stir well to combine.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Step 8

Stir in the freshly squeezed lime juice, salt, and black pepper. Taste and adjust seasoning if needed.

Step 9

Serve the soup hot, garnished with fresh cilantro, a dollop of sour cream or plant-based alternative, and tortilla chips as desired.

Nutrition Facts

Serving size	(3387.4g)

Amount per serving	% Daily Value*
Calories	2619.2

Total Fat 90.9g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 60mg	0%
Sodium 7121.6mg	0%
Total Carbohydrate 376.0g	0%
Dietary Fiber 86.2g	0%
Total Sugars 62.0g
Protein 92.3g	0%

Vitamin D 0IU	0%
Calcium 852.3mg	0%
Iron 32.4mg	0%
Potassium 6784.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 13.7%

Carbs: 55.9%