Quick Facts
Time: 30 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian, Vegan option, Gluten-Free

Introduction

Taco Soup makes busy nights easier by turning pantry staples into a bold, satisfying bowl in just 30 minutes. This version leans on protein-rich black beans, fire-roasted tomatoes, sweet corn, and peppers for a zesty broth that tastes like tacos in spoonable form. The flavor is bright with tomato and warm spices, the texture is hearty with beans and crunchy tortilla strip toppings, and a little dairy-free crema cools each bite. It’s perfect for family dinners, meal prep lunches, or anyone craving big flavor with minimal prep and zero fuss.

If you love cozy bowls, browse all our soup recipes.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: acid/heat/salt notes
• Great leftovers: reheats beautifully

Taco Soup — Healthy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Weeknight-friendly taco soup built from pantry staples—black beans, fire-roasted tomatoes, sweet corn, and peppers—simmered with warm spices for a bold, zesty broth. It’s hearty yet light, naturally gluten-free, vegetarian with an easy vegan path, and ready in about 30 minutes. Pile on crunchy tortilla strips, avocado, cilantro, and a cooling dairy-free crema.

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Ingredients

• 1 Tbsp olive oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and minced (optional)

• 2 Tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin + 1 tsp smoked paprika + ½ tsp oregano + ½ tsp coriander)

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 can (15 oz) corn, drained (or 1½ cups frozen corn)

• 1 can (28 oz) fire-roasted diced tomatoes with juices

• 4 cups low-sodium vegetable broth

• 1 Tbsp tomato paste

• 1–2 tsp lime juice, to finish

Toppings (choose your favorites): tortilla strips, diced avocado, chopped cilantro, dairy-free crema or plain unsweetened plant yogurt, lime wedges

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Instructions

1. Sauté aromatics (5 min): Heat olive oil in a 5–6 qt pot over medium. Add onion and both bell peppers with a pinch of salt; cook until slightly softened and glossy.

2. Bloom flavors (1 min): Stir in garlic and taco seasoning; cook until very fragrant.

3. Add bulk (1 min): Add black beans, corn, fire-roasted tomatoes, tomato paste, and vegetable broth. Stir to dissolve the paste.

4. Simmer (12–15 min): Bring to a steady simmer; reduce heat to maintain gentle bubbles until veggies are tender and the broth gains body.

5. Finish & season (1–2 min): Stir in lime juice. Taste and adjust salt, pepper, and heat (add minced jalapeño or chili flakes if you like).

6. Serve: Ladle into bowls; top with tortilla strips, avocado, cilantro, and a dollop of dairy-free crema. Add a final squeeze of lime.

Doneness cues: vegetables tender yet intact; broth slightly thickened; aromas warm and rounded.

Notes

• Substitutions: White onion or shallots; canned green chiles for milder heat; pinto/kidney beans; add zucchini, carrots, or frozen pepper mix (no thaw needed).

• Hearty add-ins: Stir in cooked brown rice or quinoa during the last 5 minutes.

• Creamy option: Blend 1 cup of soup and return, or swirl in 2–3 Tbsp unsweetened plant yogurt off heat (temper first).

• Make ahead & storage: Refrigerate 3–4 days; freeze up to 3 months (no toppings). Reheat gently with a splash of broth; finish with fresh lime.

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

• Toppings cheatsheet: Crunch tortilla strips/pepitas • Fresh cilantro/scallions/radish • Tang/Heat lime/hot sauce/chili flakes.

• Sides: Warm corn tortillas, simple green salad with lime vinaigrette, or spoon over rice/quinoa.

• Scaling: Double in a 7–8 qt pot; add 3–5 extra minutes of simmer. Halve as-is; keep spice ratios.

• Troubleshooting: Too salty—dilute with broth/water or add lime. Too bland—pinch of salt + chili powder + lime. Too thin—simmer uncovered 5–8 min or add 1 Tbsp tomato paste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Tex-Mex–inspired

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 Tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin + 1 tsp smoked paprika + ½ tsp oregano + ½ tsp coriander)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1½ cups frozen corn)
• 1 can (28 oz) fire-roasted diced tomatoes with juices
• 4 cups low-sodium vegetable broth
• 1 Tbsp tomato paste (boosts body and color)
• 1–2 tsp lime juice, to finish
• Toppings: tortilla strips, diced avocado, chopped cilantro, dairy-free crema or plain unsweetened plant yogurt, lime wedges

What each ingredient does:
Olive oil: helps bloom spices. Onion/peppers: savory-sweet base. Garlic/jalapeño: aroma + heat. Taco seasoning: fast flavor. Salt/pepper: balance. Black beans: protein + body. Corn: sweetness + pop. Fire-roasted tomatoes: smoky acidity. Veg broth: savory backbone. Tomato paste: thickness + color. Lime: bright finish. Toppings: texture and contrast.

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

Substitutions & Swaps

• Aromatics: use white onion or shallots; swap jalapeño for canned green chiles for milder heat.
• Protein: add a can of pinto or kidney beans with the black beans for extra bulk.
• Veg: toss in zucchini, diced carrots, or frozen pepper mix—no need to thaw first.
• Starch: stir in cooked brown rice or quinoa during the last 5 minutes to make it extra hearty.
• Dairy/Fats: finish with a swirl of olive oil instead of crema, or use plant-based yogurt.
• Diet swaps: vegan by default when using dairy-free toppings; naturally gluten-free (verify taco seasoning is GF).
• Budget/time savers: use frozen diced onions/peppers and pre-mixed taco seasoning.

Equipment Notes

A 5–6 quart heavy pot or Dutch oven is ideal for even heat and quick simmering. A 10–12 inch skillet also works if you plan to sauté aromatics and then transfer to a stockpot. Keep a small sheet pan handy to bake tortilla strips (or use store-bought). A ladle and a sturdy wooden spoon make stirring easy; no specialty tools needed.

Step-by-Step

1. Preheat & prep: Place your pot over medium heat. Dice onions and peppers; rinse beans. Having spices measured in a small bowl keeps the cook steady.
2. Sauté aromatics (5 minutes): Add oil, then onion and peppers with a pinch of salt. Cook until slightly softened and glossy—this builds sweetness.
3. Bloom garlic & spices (1 minute): Stir in garlic and taco seasoning. Cook until fragrant; blooming in oil wakes up the flavors.
4. Add bulk ingredients (1 minute): Tip in black beans, corn, fire-roasted tomatoes, tomato paste, and broth. Stir to integrate the paste thoroughly.
5. Simmer (12–15 minutes): Bring to a steady simmer. Reduce heat to maintain gentle bubbles; flavors meld and the broth gains body.
6. Finish (1–2 minutes): Stir in lime juice. Taste and adjust salt, pepper, and heat (add jalapeño or chili flakes if you like).
7. Serve: Ladle into bowls and top with tortilla strips, avocado, cilantro, and a small dollop of dairy-free crema. A squeeze of lime brightens everything.

Doneness cues: Vegetables tender yet intact; broth slightly thickened; aromas rounded and warm.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and measure spices 1–2 days ahead; store chilled.
• Fridge: Keeps 3–4 days in airtight containers; tortilla strips should be stored separately to stay crisp.
• Freeze: Up to 3 months. Leave off toppings. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop with a splash of broth or water. Add fresh lime and toppings to revive flavor and texture.

How to Lighten / Make It Creamy

• Lighten: Use extra peppers or zucchini and reduce beans by ½ can. Finish with more lime instead of fat-based toppings.
• Creamy: Blend 1 cup of the soup and stir it back in, or swirl in 2–3 Tbsp unsweetened plant yogurt off heat. Temper by adding a little hot soup to the yogurt first to prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: tortilla strips, crushed baked tortilla chips, toasted pepitas
• Fresh: cilantro, scallions, diced avocado, radish slices
• Tang/Heat: lime wedges, hot sauce, chili flakes
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm corn tortillas or a simple green salad with lime vinaigrette. For grains, spoon over steamed rice or quinoa. Drinks: sparkling water with lime, or a crisp, citrusy mocktail.

Scaling the Recipe

To double, use a larger 7–8 quart pot and extend simmer by 3–5 minutes for equal thickening. To halve, keep spice ratios the same for balanced flavor. For batch cooking, cool quickly in shallow containers before refrigerating.

Nutrition & Dietary Notes

You’ll get plant protein and fiber from black beans plus lycopene from tomatoes. Naturally gluten-free (verify seasoning). Vegan when finished with dairy-free toppings.

Troubleshooting

• Too salty? Add more broth, a splash of water, or a squeeze of lime.
• Too bland? Add salt in small pinches, a dash more chili powder, and a splash of lime for lift.
• Too watery? Simmer uncovered 5–8 minutes or stir in 1 Tbsp tomato paste.
• Overcooked veg? Add a handful of fresh corn or diced peppers at the end for texture; brighten with lime.

FAQs

Can I use frozen or precut ingredients? Yes—frozen corn and pepper blends work great; add straight from the freezer.
Best bean/veg swaps? Pinto or kidney beans; zucchini, carrots, or canned green chiles are easy wins.
How do I keep it from drying out? Keep a gentle simmer and lid partially on; add broth if reducing too quickly.
Dairy-free/gluten-free? It’s dairy-free with plant toppings and naturally GF; verify seasoning mix.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped parsley + dill.
• Spicy Chipotle: Stir in 1–2 tsp chopped chipotle in adobo; balance with a touch of honey or extra lime.
• Creamy “Parmesan”: Swirl in a spoon of nutritional yeast and a splash of plant cream for umami-rich creaminess.

Chef Notes / Test Kitchen Tips

Salt in stages: a pinch with the sauté, then taste after simmering and again after lime. The soup is usually “done” between 12–15 minutes of simmering; any longer and you’ll reduce too far—just add a splash of broth to fix it. Crisp, thin tortilla strips add essential crunch; bake them while the soup simmers.

Conclusion

This Taco Soup brings taco-night flavor to a cozy bowl with pantry ingredients and a 30-minute timeline. It reheats beautifully for lunch the next day, so make extra. If you try it, leave a comment with your favorite toppings and share a photo—can’t wait to see your bowl.

When you’re ready for your next cozy bowl, dive into our soup recipes.