Description
A quick and hearty meatless taco soup packed with beans, corn, peppers, and bold Tex-Mex flavors. Ready in under 30 minutes, it's a perfect weeknight meal that's comforting and customizable.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup vegetable broth (or more as needed)
2 tablespoons taco seasoning
1 teaspoon chili powder (optional)
Salt and pepper, to taste
Optional toppings: avocado, lime wedges, chopped cilantro, shredded cheese, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion and bell pepper for 4–5 minutes until soft and fragrant.
- Add the minced garlic and cook for 1 minute more.
- Stir in the black beans, pinto beans, corn, diced tomatoes, tomato sauce, vegetable broth, taco seasoning, chili powder (if using), salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls and top with desired toppings such as avocado, lime, cilantro, cheese, or tortilla chips.
Notes
Add cooked ground beef or shredded chicken for extra protein.
Swap black or pinto beans with kidney or white beans if desired.
For extra heat, add diced jalapeño or hot sauce.
To make it creamy, stir in coconut milk or cashew cream at the end.
Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
