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.
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
Instructions
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.
Bloom flavors (1 min): Stir in garlic and taco seasoning; cook until very fragrant.
Add bulk (1 min): Add black beans, corn, fire-roasted tomatoes, tomato paste, and vegetable broth. Stir to dissolve the paste.
Simmer (12–15 min): Bring to a steady simmer; reduce heat to maintain gentle bubbles until veggies are tender and the broth gains body.
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).
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