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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!
Hello! I just made this taco soup and I am getting ready to put into containers for my lunches for the week. But how much is considered one serving? Is it one cup?
A little over 1 cup (I just divide the recipe by 6)! 😀
Ok, weird question but are your cooking videos made in the Netherlands? The can of corn they used is from albert heijn, a brand you can only find in Holland.I lived there for a few years so I recognized it immediately!
Haha yes they are! I lived there for about 5 years and made all of these videos in that time. Gotta love AH 😀
I made this tonight, mostly for the high protein. It was sooo good. Thank you
Is the nutritional value for the tofu or meat recipe? I am going to use lean ground beef…96/4.
Also, when I go to measure out my portion to eat, how much goes in that portion? 1 cup? 3/4 cup?
The nutrition is for 1 cup of the tofu version! Enjoy 😀
will it taste roughly the same if you forgot stewed tomatoes at the store?
Shouldn’t make a huuuuge difference!
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 😊
Aw I’m so sorry to hear it, Kylie – but happy this is a recipe that can live on in his memory! 😀
What is the base of the soup? Vegetable broth?
No base needed! The liquid form the cans is all you need. If desired, you can always add some veggie broth.
There isn’t a lot of veggies in this recipe – so I added, green and red bell pepper and carrots. I used 2 cans of fire roasted tomatoes and added 2 fresh jalapenos. I also don’t like the juice that beans come in – so I rinsed them and added 2 cups low sodium veggie broth. I’m a little worried about the sodium content with this recipe (due to the taco seasoning and the hidden valley ranch packets) so I don’t think I will make it often. But I tasted the broth – and other than it being a little more salty than what I am used to – I liked it. Will have this for dinner tonight!
Made this exactly as written along with Sarah’s Hidden Valley Ranch recipe. WOW. So easy. Uses stuff already in the cabinet. Takes minutes to prep & cook. Served with sour cream, crushed taco shells and shredded cheese. I made a 6-serving recipe to allow for leftovers. The rest of my family was having tacos for dinner. Well, they discovered the soup and now, there aren’t many leftovers. We’ll make this again and won’t change a thing.
Thanx for this one Sara! I can’t wait to make this one. Looks delish!
Trying to introduce more healthy and vegan choices into my husband’s diet! Fingers Crossed