Hearty Vegan Taco Soup with Crispy Tortilla Strips

If you’re a devoted enthusiast of vibrant, comforting Mexican-inspired cuisine, prepare to fall in love with this incredible Vegan Taco Soup. This recipe is a delightful plant-based twist on a classic favorite, bursting with rich flavors and wholesome ingredients. Imagine a hearty, zesty soup loaded with protein-packed beans, garden-fresh vegetables, and aromatic spices, perfectly complemented by homemade, oven-baked tortilla strips for that irresistible crunch. Whether you’re seeking a quick weeknight dinner, a healthy meal prep solution, or a crowd-pleasing dish for any gathering, this vegan taco soup delivers on all fronts. Best of all, it comes together in just 30 minutes, proving that delicious and nutritious meals don’t have to be complicated or time-consuming.

For those craving a wholesome, flavor-rich soup that’s incredibly simple to prepare, this Vegan Taco Soup recipe is an absolute winner. It captures all the beloved flavors of traditional tacos, transformed into a warm, satisfying, and easy-to-make plant-based soup. Featuring a robust blend of tender beans, sweet corn, and juicy tomatoes, seasoned with an authentic medley of taco spices, this soup is simmered to perfection and crowned with crispy baked tortilla strips. Every spoonful is a testament to fresh ingredients and vibrant taste. I guarantee you’ll adore every aspect of this versatile and delicious dish, from its effortless preparation to its customizable toppings.

One of the most enjoyable ways to serve this hearty taco soup is by setting up a vibrant topping bar. This interactive approach allows everyone to personalize their bowl to their exact preferences, making dinner both fun and engaging. Imagine a spread of colorful garnishes, turning each serving into a unique culinary creation. A fantastic addition to any topping bar is a dollop of creamy 5-minute vegan sour cream, adding a cooling tang that beautifully balances the soup’s rich flavors. Another favorite, for an added texture and protein boost, is a sprinkle of crispy roasted black beans – truly de-lish!

Essential Ingredients for Your Vegan Taco Soup and Smart Substitutions

Crafting the perfect Vegan Taco Soup begins with selecting fresh, high-quality ingredients. This recipe prioritizes wholesome, plant-based components that are both nutritious and budget-friendly. Here’s a detailed look at the core ingredients and some handy substitution tips to make this recipe adaptable to your pantry and preferences:

• Vegetable Broth: The foundation of our flavorful soup. While store-bought options are convenient, making homemade vegetable broth is both easy and cost-effective, allowing you full control over the ingredients. If purchasing, always read labels carefully to avoid broths with unnecessary oils, excessive sodium, or artificial additives. Opt for low-sodium varieties to adjust seasoning to your taste.
• Diced Tomatoes: These add a critical burst of fresh, tangy flavor and texture. If a can of diced tomatoes isn’t on hand, whole peeled tomatoes can be easily chopped, or even a can of crushed tomatoes will work wonderfully, offering a slightly smoother base for your soup. Fire-roasted diced tomatoes can also introduce a delightful smoky depth.
• Tomato Paste: A concentrated flavor enhancer that deepens the soup’s richness. Ensure your tomato paste contains only tomatoes (and possibly water) by checking the ingredient list. It’s a small but mighty addition that makes a big difference to the overall taste profile.
• Kidney Beans: These protein-rich legumes are a staple in taco soup, providing a hearty texture and significant nutritional value. If kidney beans aren’t available, feel free to substitute with other hearty beans like black beans, cannellini beans, or pinto beans. Even cooked lentils can be a great alternative, contributing a slightly different but equally delicious texture.
• Corn: Sweet corn kernels add a pop of color and natural sweetness. Frozen corn is incredibly convenient and doesn’t require defrosting before use. If using canned corn, remember to rinse and drain it thoroughly to remove excess sodium and preserve the soup’s intended flavor balance.
• Onions, Garlic, and Jalapeños: These three ingredients are your flavor bombs, creating the aromatic base that gives the soup its characteristic depth. Onions provide sweetness, garlic offers a pungent warmth, and jalapeños bring a touch of heat. If you prefer a milder taco soup, be sure to meticulously discard the membranes and seeds from the jalapeños when mincing them, as these parts contain the highest concentration of capsaicin (the heat-inducing compound).
• Cilantro: Fresh cilantro is a hallmark of Mexican cuisine, offering a bright, herbaceous note. While I personally adore cilantro, I understand it’s not everyone’s favorite. If you’re not a fan, feel free to substitute with fresh parsley or oregano for a different, but still complementary, fresh herb flavor.
• Taco Seasoning: The heart of the soup’s Mexican-inspired profile. Making your own taco seasoning blend is remarkably simple and allows you to control both the spice level and sodium content. I highly recommend using a no-salt taco seasoning recipe to ensure your soup is seasoned perfectly to your preference without being overly salty.

Why You’ll Fall in Love with This Vegan Taco Soup Recipe

This Vegan Taco Soup isn’t just a meal; it’s an experience that brings joy and satisfaction. Here are compelling reasons why this recipe is destined to become a beloved staple in your kitchen:

• Quick and Easy Preparation: Life is busy, and sometimes you need a meal that’s both delicious and fast. This soup comes together in under 30 minutes, making it an ideal choice for busy weeknights. You get all the incredible, complex flavors of tacos without the extensive prep work typically involved. It’s significantly easier than assembling individual tacos!
• Incredibly Budget-Friendly: Made primarily from inexpensive pantry staples like beans, canned tomatoes, and frozen corn, this soup offers a highly satisfying meal without breaking the bank. It’s a smart choice for economical eating that doesn’t compromise on taste or nutrition.
• Explosion of Flavor: Expect a symphony of tastes that rivals traditional tortilla soup, but with a vibrant and healthy twist. The blend of spices, fresh vegetables, and hearty beans creates a rich, savory, and slightly spicy profile that’s deeply comforting and utterly delicious.
• Fun and Engaging: The interactive element of a topping bar adds a layer of excitement to mealtime. Those healthy baked tortilla strips are just the beginning – gather an array of colorful garnishes, and you’ve got yourself a fun, customizable dinner experience. It’s perfect for casual gatherings or even a themed dinner party!
• Kid-Friendly Appeal: With its familiar flavors and vibrant ingredients, this taco soup is often a hit with children. The ability to customize their own bowls with favorite toppings empowers them and makes eating healthy an enjoyable adventure.
• Nutrient-Dense and Healthy: This soup is a powerhouse of nutrition. It’s entirely plant-based, packed with heart-healthy beans and an abundance of fresh vegetables. Naturally dairy-free, vegan, gluten-free, and can easily be made oil-free, it’s truly good, wholesome food suitable for a variety of dietary needs.
• Excellent for Meal Prep: Prepare a big batch of this soup when it’s convenient for you. It stores beautifully and reheats perfectly on the stovetop, making it an excellent option for quick, nourishing lunches or dinners throughout the week. Say goodbye to last-minute meal stress!

Crafting the Perfect Crispy Baked Tortilla Strips

No taco soup is complete without that satisfying crunch, and these healthy baked tortilla strips are the perfect accompaniment. They require minimal effort – just about 2 minutes to get them into the oven – and will bake to golden, crispy perfection while your soup simmers on the stovetop. This synchronized timing ensures everything is ready at once for a fresh and delicious meal.

Making your own healthy baked tortilla strips is surprisingly easy. For a wholesome option, I often reach for Siete Foods Almond Flour Tortillas, known for their great texture and simple ingredients. My husband, however, has a preference for classic corn tortillas. Regardless of whether you opt for corn or flour tortillas, the key is to choose a brand with a minimal ingredient list. Ideally, you can find tortillas made with just corn, lime, and salt for the purest flavor.

First, gather your simple ingredients: your chosen tortillas, a small amount of olive oil (or water if you prefer an oil-free option), and your favorite taco seasoning blend. A typical taco seasoning mix includes chili powder, cumin, paprika, oregano, onion powder, garlic powder, coarse sea salt, and a pinch of cayenne pepper for a subtle kick.

To prepare the strips, stack several tortillas together and cut them in half. Then, stack the halved tortillas and slice them into uniform ¼-inch strips. For the cleanest cuts, it’s best to use a sharp chef’s knife and apply a firm, steady push rather than a sawing motion. This technique helps prevent tearing and ensures beautifully uniform strips.

Next, spread the freshly cut tortilla strips evenly across a rimmed baking sheet. Drizzle them lightly with olive oil (or a spritz of water if you’re going for an oil-free version, which helps the spices adhere), then generously sprinkle with your taco seasoning blend. Gently toss the strips to ensure the spices are evenly dispersed and every piece is coated. Bake them in a preheated 375°F (190°C) oven for approximately 15 minutes, or until they achieve a delightful crunch and turn golden brown. Keep a close eye on them to prevent burning, as oven temperatures can vary.

Once baked to perfection, transfer the crispy tortilla strips to a bowl and set them aside. This step is crucial, but also incredibly tempting! These strips are so addictively delicious that you might find yourself snacking on them before the soup is even ready. If you live in a household with enthusiastic snackers, I highly recommend making a double batch to ensure there are plenty left for garnishing your soup. They’re a fantastic crunchy treat on their own!

Bringing Your Vegan Taco Soup to Life: A Step-by-Step Guide

This soup is renowned for its speed, making it essential to embrace the practice of “mise en place” – having all your ingredients prepped and ready before you begin cooking. This ensures a smooth, stress-free cooking experience, allowing the soup to come together quickly and efficiently.

Start by preparing your aromatics: finely dice the onion, meticulously mince the jalapeño (removing seeds and membranes for less heat, if desired), and crush or mince the garlic cloves. Measure out your taco seasoning components: chili powder, cumin, paprika, cayenne, and salt. Open and prepare your can of diced tomatoes. Rinse and thoroughly drain your kidney beans. Finally, wash the cilantro and pick off about ¼ cup of fresh leaves, and measure out your frozen corn kernels. With everything prepped, you’re ready to cook!

• Begin by heating a large soup pot or Dutch oven over medium heat. If you’re opting for an oil-free approach, you can swirl in a tablespoon of vegetable broth or water. Add the diced onions and minced jalapeños, and sauté them until they become softened and translucent, which usually takes about 5 minutes. This step creates a fragrant and flavorful base for your soup.
• Next, stir in your carefully measured spices (chili powder, cumin, paprika, oregano, cayenne, and salt) along with the minced garlic. Continue to stir constantly for about 30 seconds. This brief cooking period helps to toast the spices, releasing their full aromatic potential, and ensures the garlic becomes fragrant without burning.

• Now, it’s time to build the liquid foundation of your soup. Add the vegetable broth, tomato paste, canned diced tomatoes (including their juices), rinsed and drained kidney beans, fresh lime juice, and the ¼ cup of fresh cilantro leaves.
• Stir all the ingredients together thoroughly, ensuring that the tomato paste is fully dissolved and incorporated into the liquid. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the soup to cook uncovered for 10 minutes, letting the flavors meld and deepen.

• For a thicker, more substantial soup with some texture, use an immersion blender to partially puree about half of the soup directly in the pot. Aim to leave some delightful chunks of tomatoes and beans for a satisfying mouthfeel. This step adds body and creaminess without needing any dairy.
• Finally, stir in the frozen corn kernels. It’s perfectly fine if they’re still frozen; the heat from the soup will quickly warm them through. Mix well and continue to cook for another 3-5 minutes, ensuring the corn is thoroughly heated.

• Turn off the heat. Your Vegan Taco Soup is ready! Garnish the entire pot with a final sprinkle of fresh cilantro, or proceed to the next step for a customizable serving experience.
• Toppings Bar Fun: For the ultimate interactive meal, set up a dedicated toppings bar. This allows each person to artfully garnish their own bowl with their favorite additions, transforming a simple meal into a festive and personalized feast.

Setting up a vibrant and abundant toppings board is half the fun of serving this Vegan Taco Soup with Healthy Baked Tortilla Strips. It invites creativity and ensures every diner gets exactly what they desire in their bowl. Here are some fantastic topping ideas to spark your imagination:

• Creamy Avocado Chunks: Diced fresh avocado adds a rich, creamy texture and healthy fats, complementing the soup beautifully. Alternatively, for a silky smooth option, prepare some vegan avocado lime dressing and swirl it into each bowl for an extra layer of flavor.
• Spicy Jalapeños: Thinly sliced fresh jalapeños provide a welcome kick. For less heat but all the flavor, remove the seeds and membranes before slicing. If you enjoy a pickled tang, jarred pickled jalapeños are a delicious and convenient choice.
• Briny Olives: Sliced green or black olives add a distinct briny, salty note and a touch of Mediterranean flair that pairs surprisingly well with the Mexican flavors of the soup.
• Zesty Lime Wedges: A fresh squeeze of lime juice right before eating brightens all the flavors in the soup, adding a wonderful zippiness and acidity that cuts through the richness.
• “Cheesy” Nutritional Yeast: A sprinkle of nutritional yeast provides a savory, umami-rich, and slightly “cheesy” flavor, making it a perfect dairy-free alternative for those seeking a cheesy illusion.
• Fresh Herbs Galore: Beyond the cilantro cooked in the soup, extra chopped fresh cilantro, parsley, or even a dash of dried oregano can be sprinkled on top for an added layer of freshness and aroma.
• Garden-Fresh Tomatoes: When in season, finely chopped fresh tomatoes—whether plum, cherry, or grape varieties—offer a burst of juicy sweetness and vibrant color.
• Tangy Vegan Sour Cream: You’ll absolutely adore this easy 5-minute recipe for dairy-free sour cream. Its cool, tangy creaminess is the perfect counterpoint to the warm, spicy flavors of the soup, adding a luxurious finish.

Debra’s Pro Tips for an Unforgettable Vegan Taco Soup

• A generous dollop of creamy vegan sour cream swirled into this soup is an absolute game-changer. Its cooling tang beautifully complements the warm, savory flavors, adding a layer of indulgence that is truly “the bomb”!
• To always be prepared for your next Mexican-inspired meal, make a double or triple batch of your favorite taco seasoning. Store it in an airtight jar in your pantry. This homemade blend is not only perfect for this soup but also fantastic sprinkled on roasted sweet potatoes, various other vegetables, or even used to whip up delicious Sheet Pan Veggie Fajitas in a jiffy.
• Don’t let leftover tomato paste go to waste! Instead of discarding the remainder of a small can, scoop one-tablespoon portions onto a piece of parchment paper and freeze them. Once frozen solid, transfer these portions to a freezer-safe zip-top bag. This clever trick makes it super easy to add the perfect amount of tomato paste to your next recipe without opening a new can.
• For those who appreciate the vibrant flavor of jalapeños but prefer a milder heat, remember that the spice is primarily concentrated in the seeds and white membranes. To reduce the spiciness while retaining the distinct jalapeño taste, simply remove these parts thoroughly before mincing. This way, you can enjoy all the delicious flavor without overwhelming your palate with too much heat.

More Delicious Vegan Mexican Recipes You’ll Adore

If you’re loving the vibrant, wholesome flavors of this Vegan Taco Soup, then you’ll undoubtedly want to explore more plant-based Mexican-inspired dishes. Here are a few other fantastic recipes that bring the festive tastes of Mexico to your table, all completely vegan:

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📖 Vegan Taco Soup Recipe

Vegan Taco Soup

Author:
Debra Klein

This Vegan Taco Soup is incredibly easy to make, remarkably delicious, and deeply satisfying. Get this healthy, flavorful tortilla soup ready in under 30 minutes, perfect for any meal!

★★★★★
5 from 51 votes

Print Recipe
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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 499 kcal

Equipment

• Hand blender
• Dutch oven

Ingredients

For the Soup

• 1 medium onion, diced
• 2 jalapenos, seeded and minced (adjust to taste)
• 3 cloves garlic, minced
• ¼ cup tomato paste
• 1 Tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon coarse sea salt
• ⅛ teaspoon cayenne pepper (optional, for extra heat)
• 4 cups Veggie Broth
• 1-14.5 ounce can diced tomatoes (with their juices)
• 1-15 ounce can red kidney beans, rinsed and drained
• 1 Tablespoon lime juice (freshly squeezed preferred)
• ¼ cup fresh cilantro, chopped
• 1 ½ cups frozen corn

For the Baked Tortilla Strips

• 4 almond flour tortillas (or corn tortillas)
• 1 Tablespoon olive oil (or water for oil-free)
• 2 teaspoons taco seasoning*

Instructions

1. Make the Tortilla Strips: Preheat your oven to 375°F (190°C). Stack tortillas and cut them in half, then stack the halves and cut into ¼-inch strips. Spread the strips evenly on a heavy baking sheet. Drizzle with olive oil (or spritz with water for an oil-free option) and sprinkle generously with taco seasoning. Toss gently to ensure even coating. Bake for 15 minutes, or until the strips are crisp and golden. Set aside.
2. Sauté Aromatics: Heat a Dutch oven or large soup pot over medium heat. Swirl in 1 tablespoon of veggie broth (or water/olive oil). Add the diced onions and minced jalapenos and sauté for about 5 minutes until softened and translucent.
3. Bloom Spices: Stir in the pre-measured spices (chili powder, cumin, paprika, oregano, cayenne, salt) and minced garlic. Cook, stirring constantly, for 30 seconds until fragrant. Be careful not to burn the garlic.
4. Simmer the Soup: Add the tomato paste, veggie broth, diced tomatoes (with juices), kidney beans (rinsed and drained), fresh lime juice, and chopped cilantro. Stir well, making sure the tomato paste is fully dissolved. Bring the soup to a boil, then reduce the heat to a simmer and cook, uncovered, for 10 minutes, allowing the flavors to meld.
5. Thicken (Optional): For a thicker, heartier soup with some texture, use an immersion blender to partially puree about half of the soup directly in the pot. Leave some chunks for texture.
6. Add Corn: Stir in the frozen corn kernels. Continue to cook for 3-5 minutes, until the corn is heated through.
7. Serve and Garnish: Turn off the heat. Ladle the hot soup into bowls. Garnish generously with your favorite toppings such as chopped avocado, fresh cilantro, the baked tortilla strips, sliced jalapeno, nutritional yeast, sliced olives, or a swirl of cashew cream. Enjoy!

Notes

*Taco Seasoning Blend: If making your own, combine 1 Tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon oregano, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon coarse sea salt, and a pinch of cayenne pepper.

Oil-Free Tortilla Strips: For an oil-free option, simply spritz some water onto the tortilla strips before seasoning. This helps the spices adhere without the need for oil.

Garnish Creatively: Unleash your inner chef and set up a full toppings bar! My personal favorites include: creamy chunks of avocado, juicy chopped fresh tomatoes, an abundance of fresh cilantro or parsley, vibrant sliced fresh or pickled jalapenos, zesty lime wedges, a dollop of pesto for a unique twist, a swirl of chipotle dressing, or a sprinkle of nutritional yeast for a cheesy hint. If you skip the homemade tortilla strips, crumbled corn chips make a fantastic crunchy alternative!

Nutrition

Serving: 1g | Calories: 499kcal | Carbohydrates: 57g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 880mg | Fiber: 18g | Sugar: 14g

The nutrition calculations provided were performed using online tools and are estimates. For the most accurate representation of nutritional information for any given recipe, it is recommended that you calculate the values with the actual ingredients you use. You are ultimately responsible for verifying that any nutritional information is accurate, complete, and suitable for your dietary needs.