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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 calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
You absolutely should drain and rinse your canned beans, that solution contains all the indigestible sugars which cook out of the beans. It can lead to very painful gas.
college kid approved! was genuinely very quick and easy. thanks!
YAY! So happy to hear it, Alex! 😀
My go to recipe for years! Delicious and freezes well. Takes minutes in my Instant Pot!
So happy to hear it, Roger! Enjoy! 😀
How did you do it in the Instant pot. Could you tell me . Pressure and fo on minutes?
Since you’re using canned beans, you can cook the chili in the Instant Pot on High Pressure for about 10 to 12 minutes, then let it naturally release for 10 minutes before opening. It helps all the flavors really meld together without overcooking the beans!
Way too much salt in the Hidden Valley dressing and taco seasoning. Plus tofu is a terrible protein as it is rough of women’s hormones. I was hoping this recipe would be healthy, but it’s not because of all of the sodium. Glad your family enjoys it. I’m sure I would have when I wasn’t counting sodium in my diet.
Please suggest a substitute for Hidden Valley Ranch Dressing Mix which contains Monosodim Glatamate and has Maltodextrin as the first ingredient. These are not healthy ingredients and they give me headaches. It also has artificial flavor.
Ingredients: Maltodextrin, Buttermilk, Salt, Monosodium Glutamate, Garlic*, Onion*, Lactic Acid, Calcium Lactate, Spices, Citric Acid, Less Than 1% Of: Calcium Stearate, Artificial Flavor, Xanthan Gum, Carboxymethylcellulose, Guar Gum, Natural Flavor. *Dried
Hi Gloria! Here’s a recipe for homemade ranch seasoning mix you could use 🙂
Is there a way to make this soup without using tofu or vegan meat substitute? I have been vegan since 5 yrs old and don’t eat anything that even resembles meat or its texture. I love the taco seasoning but just not wanting to use ANY of that stuff.
Thank you for any help on this one
You can just omit the tofu! 🙂
Another home run, but I admit I made a couple of changes. I don’t buy meat anymore because of the environmental impact, but we do have some in the freezer that we are using up. I found some mild sausage and used that instead of tofu, and I used some bone broth instead of the liquid from the cans. It required much self-discipline to not have seconds. My husband also loved it, and bonus* low carb for his sugar levels. Thank you, Sarah, for steering me in the right direction and for these wonderful recipes!
This looks like an awesome recipe. I have vegans coming over, so is there any way to make this vegan (the ranch dressing is dairy)? Also I live in a country that does not carry rotel….best substitute? Thanks in advance!
Hi Sherri! You could replace the ranch with a blend of dried dill, parsley, onion powder, and garlic powder (then maybe serve with a dollop of vegan sour cream). For rotel, you can use diced tomatoes and diced green chiles (or something with a little heat).
n/a
it would be nice if we could print this