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With dozens of 5-star reviews, my award-winning (meatless) taco soup is a quick dinner that is sure to please a crowd. It’s ready in just 20 minutes and is always a hit with both the vegetarians and meat-eaters alike!
save this recipe!This recipe comes from my mom’s kitchen, and it took first place at the Alaskan State Fair (which tells you everything you need to know about how it lands with a crowd).
What makes it different from the taco soups crowding the first page of search results is what it doesn’t ask of you: no chopping onions or garlic, no draining cans, no babysitting a pot for hours.
The liquid from the beans and tomatoes does the work, creating a broth that’s already seasoned and just the right consistency without any adjustments!
Reader rating
“Always delicious! This was always my dad’s favorite soup and he requested it frequently! He passed away recently but this recipe is one I will long remember. Thank you so much!” —Kylie
Here’s what you need
This is just an overview. Jump to the recipe card for all measurements and printable instructions!
- Firm tofu: Provides the meaty, crumbled texture that makes this soup satisfying without meat. Firm holds up to browning and simmering; silken or soft would dissolve.
- Taco seasoning: The backbone of the soup. Using a full packet gives the soup its characteristic warmth and spice without needing individual spices.
- Ranch dressing mix: The ingredient that most readers question and then never skip again. It contributes a subtle tang and herby depth that prevents the soup from tasting flat (without making it taste like salad dressing).
- Rotel tomatoes: Diced tomatoes with green chiles already included. They add mild heat and acidity without needing to prep fresh peppers.
- Two types of beans: Black or pinto beans are softer and creamier; kidney beans hold their shape and add a meatier chew.
- Corn: Canned corn kept in its liquid contributes a small amount of extra sweetness to the broth.
- Stewed or diced tomatoes: These provide the bulk of the broth base. Stewed tomatoes are slightly softer and sweeter; diced keeps more texture. Either works!
No taco seasoning?
If you don’t have taco seasoning, chili seasoning will work, too. You can use store-bought or homemade chili seasoning.
Pick Your Protein
My mom made this soup with ground turkey, our neighbors made it with ground beef, and I make it with crumbled tofu; all three work because the protein is really just a vehicle for the taco seasoning. Brown it, season it, add it to the pot. The method and the rest of the recipe don’t change at all!
Which Rotel to use
Rotel comes in a few varieties and the one you grab will change the heat level of the finished soup more than anything else in this recipe.
- Mild has no real heat and is the right call for kids or heat-sensitive guests.
- Original is what this recipe was developed with and produces a moderate kick that most adults find comfortable.
- Hot uses habanero peppers and builds noticeably as you eat.
If you’re cooking for a mixed crowd, go Original and serve hot sauce on the side.
Mom’s Award-Winning Vegetarian Taco Soup
Ingredients
- 1 14-oz block firm tofu, 400 g, or 1 lb ground meat
- 1 1-oz packet taco seasoning, 28 g
- 1 15-oz can stewed or diced tomato, do not drain, 425 g
- 1 15-oz can corn, do not drain, 425 g
- 1 15-oz can pinto or black beans, do not drain, 425 g
- 1 15-oz can kidney beans, do not drain, 425 g
- 1 10-oz can Rotel tomatoes, do not drain, 283 g
- 1 1-oz packet Hidden Valley Ranch Dressing mix, 28 g
Instructions
- Cook Protein: In a large saute pan, crumble and cook 1 14-oz block firm tofu until browned then add 1 1-oz packet taco seasoning, stirring to coat.
- Combine Cans: Without draining anything, in a large pot stir together 1 15-oz can stewed or diced tomato, 1 15-oz can corn, 1 15-oz can pinto or black beans, 1 15-oz can kidney beans, 1 10-oz can Rotel tomatoes, and 1 1-oz packet Hidden Valley Ranch Dressing mix.
- Stir In Tofu: Stir in cooked tofu. Let simmer at medium heat for about 10 minutes, stirring occasionally, until soup is hot.
- Serve: Top with shredded cheese, sour cream/plain Greek yogurt, and crushed tortilla chips.
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi! If I was to use more hamburger meat say 3 pounds worth, would I need to double up on the other ingredients as well?
Hi Jessica, yep I would double or even triple the rest of the other ingredients. It freezes really well (I keep it in the freezer for ultra-quick dinners), so any extra won’t go wasted! 😀
I made this this morning . Easy and very tasty . I will definitely make it again. Thanks
So happy to hear, Catherine! 😀
Made it with shredded pork, was delicious. Hubby said it was a keeper. Thanks!
So happy to hear, Patty! 😀
Try putting tomatoes in food processor.
I love taco soup and normally make a double batch. I add a step to give my soup an extra creamy texture. Once everything is combined, remove a cup of the soup and process it until smooth. Then just add it back to the soup and stir well. I use a Vitamix blender, but any blender or food processor will do. Give it a shot! You’ll love the smooth texture and your guests will think you’ve been working on that soup for hours.
SUCH a good idea, Mike!! I do this with many soups but the thought never occurred to me to do it with this Taco Soup. Thanks for the inspiration! 😀
Not flavorful enough.
How do you defrost it after it’s been frozen? Thank you!
I usually place it in the fridge a day in advance of when I want to eat it so it can start thawing, then just throw it in a pot or in the microwave to heat up 🙂
I need to ask, if one is to crumble up the tofu? As I do not eat dead ground up creatures who share our planet.
Hi Mare! Sorry for the delay. Yes, crumble the tofu 🙂
This looks soooo good! My partner has a dairy allergy, though, and most ranch flavoring has dairy in it. Can you recommend an alternative that gets the same flavor?
Hi Emily! I’ve used this blend in place of the ranch seasoning and it’s tasty: 1 Tbsp dried parsley, 2 tsp dried, dill, 2 tsp dried chives. For the creaminess, you could just top each serving with a healthy dollop of dairy-free sour cream or yogurt 😀