Everyone loves this easy taco soup recipe! It’s packed with flavor and quick to make, topped with all your favorite taco toppings.
If you love tacos and you love soup… well, Taco Soup It is obvious! It’s a Tex-Mex concoction like taco salad, basically a cross between a Mexican tortilla soup and an American chili pepper. Warming, hearty, and smoky, each bowl is a cozy canvas for toppings like sour cream and shredded tortilla chips. Plus: It’s ready in 30 minutes And customizable for eaters of every diet! This makes it endlessly versatile and an ideal weeknight meal. This easy taco soup recipe was a hit with us – and we hope it will be with you too! let’s cook
Ingredients for this easy taco soup
Taco soup isn’t traditional Mexican, it’s a Tex-Mex invention: chili meets tortilla soup. In fact, it’s closer to chilli than anything else: It’s just more aggressively taco-flavored. For this recipe, we modified our tortilla soup with taco meat and additional taco seasoning. Here are the basics of this easy taco soup recipe:
- Meat for Tacos: For meat lovers, you can use plant-based veggie crumbles or ground beef. This makes it compatible with vegan, vegetarian, gluten-free or meat-eating diets (see below).
- Onion, Pepper and Garlic: This mix of fresh vegetables hits the mark
- Beans and Corn: We like a mix of black beans and pinto beans
- Canned tomatoes: Tomatoes roasted over a fire have the best flavor, but use whatever you can find
- Condiments for Tacos: Use a mixture of cumin, oregano, garlic powder, and cumin seeds
- Spanish spice and marinade mix: This smoky sauce in a can of chipotle peppers is the magic ingredient (see below).
Taco Soup for All Diets: Use Veggie or Beef Crumble!
Families these days juggle many different dining styles at one table. So we started making our recipes versatile for many different diets. This easy taco soup recipe works with meat or for vegetarian, vegan and gluten-free diets. Here’s how:
- Use vegetable crumbles. Vegan meat alternatives are plentiful in supermarkets these days: and many are less processed than they used to be. But be selective when you’re in the store: look for veggie crumbles with a short ingredient list and whole-food ingredients. Also, experiment with the markers to find a texture you like. Our favorite so far are the Beyond Meat Crumbles: They are made from pea protein and have a meat-like texture.
- Or use ground beef. You can easily swap out 1 pound of ground beef in this recipe. Boil it before you start and drain.
Any other recipes where we use this customizable approach? Try our Quick Chilis, Plate Nachos and Taco Salad.
Adobo sauce adds smoky flavor and body
The secret to the flavor of this taco soup recipe? Adobe sauce! This magical ingredient gives the broth nuance, body and a slightly smoky flavor. We use this trick all the time, and it’s especially useful for adding flavor to vegan and vegetarian recipes. Here are some pointers on what to look for in store if you’re new to this ingredient:
- Chipotle Peppers in Adobo Sauce are easy to find at most grocery stores near Mexican produce. The box includes chipotle peppers: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a puree made with tomatoes, vinegar, garlic, and other spices.
- You use the sauce, not the chipotle peppers. Using a spoon, scoop the adobo sauce out of the can, working around the peppers.
- The amount given below gives the soup a moderate level of spiciness. It’s not super spicy. You can add more to taste!
- What to do with leftovers Refrigerate or freeze the rest and use in other adobo sauce recipes, like veggie fajitas, enchilada sauce, or creamy chipotle ranch dressing.
Taco Soup Toppings
Just like chili, the best thing about a taco soup is the topping! It tastes great as it is, but even better with toppings. The taco soup is plant-based and vegan without the toppings, so just add some plant-based toppings for a vegan meal. The first four are mandatory toppings in our eyes, then we have a few optional ideas:
What would you add to your taco soup? Let us know if you try the recipe below and what you think of it!
This Taco Soup Recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
Everyone loves this easy taco soup recipe! It’s packed with flavor and quick to make, topped with all your favorite taco toppings.
- 1 yellow onion
- 1 green pepper
- 4 medium garlic cloves
- 15– ounces of black beans
- 15-ounces of pinto beans
- 2 tablespoons Extra virgin olive oil
- 3 cups (ten at 12 ounces) plant-based sprinkles* (or 1 pound cooked, drained ground beef)
- 1 28-ounce can mashed tomatoes, fire roasted if possible
- 1 ½ cups But frozen
- 1½ tablespoons Adobo sauce (from 1 Chipotle Peppers in Adobo Sauce)
- 1 pint (4 cups) Vegetable soup
- 1 tbsp every dried oregano and cumin
- 1 teaspoon every garlic and onion powder
- 1 at 1 1/2 teaspoon kosher salt, plus more for sprinkling
- Toppings: shredded cheese (optional), sour cream (or cashew cream), hot sauce, sliced avocado or pickled jalapenos (optional), shredded tortilla chips
- Chop the onion. Chop the green pepper. Chop the garlic. Drain and rinse beans.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and peppers and sauté for 5 minutes. Add the garlic and sauté for 1 minute.
- Stir in the veggie crumbs (or ground beef) for 1 minute. Then add the tomatoes, beans, corn, adobo sauce, broth, oregano, cumin, garlic powder, onion powder, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add adobo sauce or kosher salt if desired.
- To serve, pour the soup into bowls and let cool to reheat. Garnish with cheese, sour cream, hot sauce and shredded tortilla chips.
- Category: Soup
- Method: Cook
- Kitchen: Soup
- Diet: vegan
Keywords: Taco Soup, Easy Taco Soup, Taco Soup Recipe, Easy Taco Soup Recipe
More favorite soup recipes
Soup is always a winning dinner idea: most of the time, it’s easy, healthy, and delicious! Here are some soup recipes to try:
