vegetarian taco soup

An award-winning Taco Soup recipe made with just pantry staples and ready in 20 minutes. Packed with flavor and perfect for vegetarians and meat-eaters alike!

20 Minute Taco Soup

14-oz block firm tofu (400 g,

Rotel tomatoes (425 g)

tomato (425 g)

corn (425 g)

15-oz can pinto or black beans (425 g)

kidney beans (425 g)

1-oz packet Hidden Valley Ranch Dressing mix (28 g)

1-oz packet taco seasoning (28 g)

Cook Protein: In a large saute pan, cook meat/tofu until browned, drain fat if necessary, and add taco seasoning, stirring to coat.

Mix Everything: Mix all cans (don't drain them) and Ranch seasoning in a large pot. Add in cooked, seasoned meat.&nbsp;Let sit on medium heat for about 5 minutes, stirring occasionally, until soup is hot.

Serve: Top with shredded cheese, sour cream/plain Greek yogurt, and crushed tortilla chips.

﻿﻿﻿﻿﻿﻿﻿﻿Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.

Instant Pot Vegetarian Taco Soup

Olive Oil

onion

Garlic (minced)

Diced Tomatoes (14.5 ounces)

Black beans (rinsed and drained, about 1.25 cups)

Corn (frozen)

Red Bell Pepper (diced)

Green Bell Pepper (diced)

Jalapeno (finely diced)

Taco seasoning ((see notes for options))

Salt (adjust

Vegetable Broth

Cilantro leaves (chopped, to garnish)

Avocado (sliced

Cheddar Cheese (shredded (skip

Sour cream ((skip

Tortilla chips ((skip for gluten-free))

Red onion (diced)

Jalapeno (sliced)

Lime wedges

﻿﻿Add all the ingredients to your pressure cooker in this order: oil, onion, garlic, tomatoes, black beans, corn, red bell peppers, green bell peppers, jalapeño, taco seasoning, salt, and vegetable broth. Do not stir.

Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure. 

When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves. 

Serve with any of the optional toppings you like!

Absolutely delicious and so easy to make! This will be joining the regular meal prep rotation in my house.

If you are using a slow cooker,do you stir fry the veggies first?

This recipe is absolutely amazing, so tasty, easy, healthy and cheap to double up as well and eat twice that week and freeze the rest. We eat it at least once a week.

Another great recipe, make it a few times a month!

I made this last night and it was a hit! My kids are super picky and don't like trying new things, but they loved it. My 9 year old was gushing about how delicious it was and even got seconds. I was able to get most of the ingredients at Aldi (even a cheap, perfectly ripe avocado), so it was a cost-effective meal as well. Thanks for sharing! It's nice to have another meal to add to our (unfortunately limited) rotation.

I’ve been making this soup for quite awhile now. We eat it over baked potatoes with cashew cream. It is a favorite of my husbands as well. So, so good!!

Such a delicious, hearty, quick recipe... My family absolutely loved it. I'm terrible at making soups and was avoiding making one. I followed your recipe to the dot and came out superb. Thank you so much for sharing.

Delicious and thank you, Courtney!! My changes to the recipe were:

-no oil since we are oil free, whole food plant based ol' folks :-))
-used 2 boxes of PlantstrongFoods broth (1 each of the Sweet Corn and Vegetable broths)
-added 4 small yukon gold potatoes chopped up
-added more garlic and smoked paprika

What a hearty and delicious recipe - thanks again with blessings and Happy Holiday wishes to Courtney and all reading this -- and your families!

https://content.jwplatform.com/videos/QMNunSHM.mp4

Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.

This Taco Chili is an easy, high protein, high fiber, full of flavor, meatless dish! Perfect for a weeknight meal, entertaining, or game day! Load it up with your favorite toppings and dig in!

Meatless Taco Chili

onion (diced)

red bell pepper (diced)

chili powder

garlic powder

smoked paprika

cumin

oregano

bulgur (rinsed and drained (or quinoa

Bragg Liquid Aminos (or tamari or soy sauce)

vegetable broth (divided)

(15 oz) black beans

(15 oz) kidney beans

(15 oz) tomato sauce

corn kernals

lime

avocado

cilantro

corn chips or tortilla chips

Southwest Vegan Ranch Dressing

sour cream yogurt

In a large soup pot, sauté the onion and red bell pepper over medium heat in 1/4 cup vegetable broth for 5 to 6 minutes until softened.

Add the chili powder, garlic powder, smoked paprika, cumin, oregano, bulgur and Bragg's liquid aminos. Stir well and sauté for 1 minute to infuse the bulgur and veggies with the spices.

Add the remaining vegetable broth, black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well. Increase the heat to high and bring to a boil. Once boiling, turn down the heat to medium low and simmer for 15 minutes until the bulgur is cooked through.

Add the corn kernels and cook another 5 minutes to heat through.

Serve hot with your choice of garnishes. Enjoy!

This taco chili is awesome! The toppings really make the dish, in my opinion. I thought this was so good that I added it to my list of "Best Recipe Ideas for a Vegan BBQ"!

Top 3 vegetarian taco soup recipes from across the web

The most viewed vegetarian taco soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Minute Taco Soup

Instant Pot Vegetarian Taco Soup

Meatless Taco Chili

Top 3 vegetarian taco soup recipes from across the web

The most viewed vegetarian taco soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Minute Taco Soup

Instant Pot Vegetarian Taco Soup

Meatless Taco Chili

The most viewed vegetarian taco soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine