Step 1

In a large pot or Dutch oven, heat the olive oil over medium. Add the diced onion and sauté for about 4-5 minutes until the onions are translucent and soft.

Step 2

Stir in the serrano peppers and minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle the taco seasoning over top, stirring to coat the veggies.

Step 3

Add the nutritional yeast, black beans, pinto beans, kidney beans, corn, crushed tomatoes, and vegetable broth to the pot. Stir to combine.

Step 4

Bring the soup to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally.

Step 5

Ladle the hot soup into bowls. Top it with vegan shredded cheese, dairy-free sour cream, sliced black olives, green onions, chopped cilantro, avocado cubes, or tortilla strips. Add a squeeze of lime just before serving. Happy eating!