Quick Facts:
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF

Introduction

Taco Soup becomes the easy answer when weeknights are crowded and you need dinner that’s hearty, bright, and fast. This vegan lentil & corn version layers a smoky chili–cumin base with quick-cooking red lentils for satisfying plant protein, then finishes with lime, scallions, and crisp radish for freshness and crunch. The flavor rides that perfect line between cozy and lively: a tomato-chile broth with gentle heat, sweet pops of corn, and a squeeze of citrus that wakes everything up. If you’re cooking for mixed eaters or a family, this is the type of bowl that earns repeat requests and friendly “save the recipe” texts the next day. It’s budget-smart, pantry-friendly, and made in one pot—exactly the kind of Healthy Taco Soup that makes Tuesday feel like a small victory.

If you love this bowl, you’ll find more ideas in our collection of Taco Soup recipes.

Why You’ll Love It

• Weeknight-easy: Minimal chopping, clear timing, and one pot.
• Flexible: Swap veggies, adjust heat, and choose your favorite toppings.
• Balanced flavor: Smoky paprika + cumin, bright lime, sweet corn.
• Great leftovers: Thickens slightly and tastes even better on day two.

Taco Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

A weeknight-friendly vegan taco soup with red lentils, corn, fire-roasted tomatoes, and green chiles simmered in a smoky chili–cumin broth, finished with lime, scallions, radish, and cilantro. Cozy, bright, one-pot, and pantry-friendly.

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Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 1 jalapeño or serrano, seeded and minced (optional)

• 4 cloves garlic, minced

• 1 tbsp tomato paste

• 2 tsp chili powder (mild or hot)

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/4 tsp red pepper flakes (optional)

• 1 cup red lentils, rinsed

• 1 (14.5-oz) can fire-roasted diced tomatoes

• 1 (4-oz) can diced green chiles (mild)

• 5 cups low-sodium vegetable broth (or 4 cups broth + 1 cup water)

• 1 1/2 cups corn kernels (frozen or canned, drained)

• 1 1/4 tsp fine sea salt, plus more to taste

• Black pepper, to taste

• 2 tbsp fresh lime juice, plus wedges for serving

• 3 scallions, thinly sliced

• 4 radishes, thinly sliced

• 1/4 cup chopped cilantro

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Instructions

1. Sauté aromatics (5 min): Warm oil over medium. Add onion, jalapeño, pinch of salt; cook until translucent.

2. Bloom flavor (1–2 min): Stir in garlic and tomato paste; cook until paste darkens. Add chili powder, cumin, smoked paprika, oregano, and red pepper flakes; stir 30–45 sec.

3. Add lentils & liquids (1 min): Stir in lentils to coat. Add tomatoes, green chiles, and broth.

4. Simmer (15–18 min): Bring to a lively simmer; reduce heat to maintain gentle bubbling. Cook, stirring occasionally, until lentils are tender and soup thickens slightly.

5. Add corn & season (3–4 min): Stir in corn; heat through. Season with salt and pepper.

6. Finish & serve: Off heat, stir in lime juice. Ladle into bowls; top with scallions, radish, and cilantro. Rest 2 minutes before serving.

Notes

• Flex it: Add bell pepper, zucchini, or diced sweet potato (simmer to tender).

• Chunkier texture: Use half red lentils + half black beans.

• Naturally thicker: Stir in a handful of crushed corn tortillas during the last 5 minutes.

• Creamy variation: Swirl in 1/2 cup coconut milk off heat or blend a cup of soup and return.

• Make-ahead: Pre-chop aromatics and pre-measure spices up to 2 days ahead.

• Storage: 3–4 days refrigerated; up to 3 months frozen. Reheat gently and re-brighten with lime.

• Pro tip: Use low-sodium broth so you can season perfectly at the end.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Mexican-inspired

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 jalapeño or serrano, seeded and minced (optional for heat)
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tsp chili powder (use mild or hot to taste)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 cup red lentils, rinsed
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 (4-oz) can diced green chiles (mild)
• 5 cups low-sodium vegetable broth (or 4 cups broth + 1 cup water)
• 1 1/2 cups corn kernels (frozen or canned, drained)
• 1 1/4 tsp fine sea salt, plus more to taste
• Black pepper, to taste
• 2 tbsp fresh lime juice, plus wedges for serving
• 3 scallions, thinly sliced
• 4 radishes, thinly sliced
• 1/4 cup chopped cilantro

What each ingredient does:
Olive oil: blooms aromatics • Onion: savory base • Jalapeño: gentle heat • Garlic: pungent depth • Tomato paste: umami, body • Chili powder/cumin/smoked paprika/oregano: taco-style backbone • Red pepper flakes: optional kick • Red lentils: quick protein + slight thickening • Tomatoes + green chiles: tang and warmth • Broth: volume and savoriness • Corn: sweetness + texture • Salt/pepper: seasoning • Lime: brightness • Scallions/radish/cilantro: fresh finish.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: No jalapeño? Use extra chili powder or a pinch of cayenne.
• Protein: Keep lentils, or use half lentils + half black beans for a chunkier texture.
• Veg: Add bell pepper, zucchini, or diced sweet potato (simmer until tender).
• Starch: Stir in a handful of crushed corn tortillas during the last 5 minutes to thicken naturally.
• Fats/Dairy-free creaminess: Swirl in 1/2 cup coconut milk at the end for a creamy variation.
• Gluten-free: All ingredients listed are GF—just confirm your broth and spices.

Budget/time savers: Use frozen diced onions or pre-minced garlic; choose frozen corn; keep canned tomatoes and green chiles on hand.

Equipment Notes

A 4–5-quart Dutch oven or soup pot is ideal for steady heat and enough headroom to simmer without splashing. A 10–12-inch heavy skillet works in a pinch, but a pot keeps the surface area just right for even cooking. Use a wooden spoon to prevent scratching, and a ladle for easy serving. If you prefer ultra-tidy cleanup, pre-measure spices into a small dish so you’re not juggling containers over the stove.

Step-by-Step

1. Sauté aromatics (5 minutes): Warm the olive oil over medium heat. Add onion and jalapeño with a pinch of salt; cook until translucent. Why: softening builds sweetness and base flavor.
2. Bloom the flavor (1–2 minutes): Stir in garlic and tomato paste; cook until the paste darkens slightly. Add chili powder, cumin, smoked paprika, oregano, and red pepper flakes; stir 30–45 seconds. Why: blooming spices unlocks aroma.
3. Add lentils & liquids (1 minute): Stir in rinsed red lentils to coat, then add tomatoes, green chiles, and broth. Why: coating the lentils with oil/spice helps even cooking.
4. Simmer (15–18 minutes): Bring to a lively simmer; reduce heat to maintain gentle bubbling. Cook, stirring occasionally, until lentils are tender but not blown out. Doneness cue: the soup thickens slightly and lentils are soft with a little bite.
5. Add corn & season (3–4 minutes): Stir in corn; simmer to heat through. Season with salt and pepper. Why: corn cooks fast—add late to keep it sweet and snappy.
6. Finish & brighten (off heat): Stir in lime juice. Taste and adjust salt, acid, and heat.
7. Top & serve: Ladle into bowls; finish with scallions, radish slices, and cilantro. Rest 2 minutes so flavors settle.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion/jalapeño, slice radishes and scallions, and pre-measure spices up to 2 days ahead. Rinse and drain corn if using canned.
• Fridge: Stores 3–4 days in sealed containers; expect slight thickening as lentils rest.
• Freeze: Up to 3 months. Cool completely, portion, and leave headspace. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop with a splash of broth or water. Re-brighten with lime.

Batch-cooking fans will love our time-saving soup recipes.

How to Lighten / Make It Creamy

• Lighten: Use 1 tsp oil and a splash of water to sweat the aromatics; add extra radish and cilantro for fresh volume.
• Creamy: Blend 1 cup of the soup (or use an immersion blender for 5–10 seconds) and return to the pot, or stir in 1/2 cup coconut milk off heat. To avoid curdling, add creamy elements after removing from the burner.

Toppings, Garnishes & Finishes

Crunch: Thin radish slices, toasted pepitas, or crispy baked tortilla strips.
Fresh: Cilantro, scallions, extra lime zest.
Tang/Heat: More lime, a tiny splash of sherry vinegar, or chili crisp.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm corn tortillas, simple cilantro-lime rice, or a chopped salad with romaine and cucumbers. For drinks, pair citrusy sparkling water or a light, crisp white grape juice spritzer with lime.

Scaling the Recipe

To double, use a larger 6–7-quart pot and increase simmer time by 2–3 minutes after adding corn. To halve, keep simmer times the same but monitor liquid—start with 3 cups broth and add as needed. Cool big batches quickly in shallow containers for quality.

Nutrition & Dietary Notes

Each bowl offers plant protein from lentils and fiber from legumes and corn. Naturally dairy-free and gluten-free when using certified GF broth and spices. Allergens are minimal; omit jalapeño for a milder kid-friendly version.

Troubleshooting

• Too salty? Add a splash of water or unsalted broth and a squeeze of lime.
• Too bland? Add salt in small pinches, a touch more lime, and bloom 1/2 tsp chili powder in a teaspoon of olive oil, then stir in.
• Too watery? Simmer uncovered 3–5 minutes or stir in a slurry (1 tsp cornstarch + 1 tbsp water).
• Overcooked lentils? Add a handful of fresh corn and extra scallions for texture; finish with lime.

FAQs

Can I use frozen or precut ingredients? Yes—frozen corn and diced onion work beautifully.
Best protein/veg swaps? Try half lentils + black beans, and add bell pepper or zucchini.
How do I keep it from drying out? Lid partially on during simmer; add splash of broth if it thickens on day two.
Can I make it dairy-free/gluten-free? It already is; confirm your broth and spices are GF.
How long does it keep/freeze? 3–4 days in the fridge, 3 months in the freezer.

Variations

• Lemony Herb: Finish with zest and juice of 1 lemon and a handful of dill + parsley.
• Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo; balance with a touch of maple.
• Creamy Cashew: Blend 1/3 cup soaked cashews with 1/2 cup broth; whisk in off heat.

Chef Notes / Test Kitchen Tips

Salting in stages is the biggest flavor win: a tiny pinch on the onions, then final seasoning after lime. Red lentils cook faster than brown or green, so start tasting at 15 minutes. Expect a sweet spot between 18–22 minutes total simmer.

Conclusion

This Taco Soup is your dependable weeknight bowl: smoky, bright, and ready in 35 minutes. It stores well for lunches, reheats like a dream, and stays flexible for whatever’s in your fridge. If you make it, leave a rating, share a photo, or tag the cook who needs a win tonight.