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–+ servings
A bowl of chili topped with shredded cheese, crushed tortilla chips, sour cream, and chopped herbs, with a spoon resting inside.
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4.82 from 50 ratings

Mom's Award-Winning Vegetarian Taco Soup

This vegetarian taco soup is thick, brothy and deeply spiced with tender beans, sweet corn and crumbled tofu. Vegan adaptable, naturally gluten free and ready in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: easy taco soup, healthy taco soup, taco soup, vegetarian chili, vegetarian taco soup
Diet: Gluten-Free, Vegan, Vegetarian
Occasion: Cinco de Mayo, Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

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.
    A frying pan with crumbled tofu and a mound of reddish-brown spice mixture being stirred with a wooden spatula, set on a green textured surface.
  • 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.
    A pot containing pinto beans, kidney beans, corn, and diced tomatoes in liquid, with a wooden spoon resting inside, on a green surface.
  • Stir In Tofu: Stir in cooked tofu. Let simmer at medium heat for about 10 minutes, stirring occasionally, until soup is hot.
    A pot of chili with crumbled tofu, beans, corn, tomatoes, and spices, on a green surface, with a wooden spoon in the pot.
  • Serve: Top with shredded cheese, sour cream/plain Greek yogurt, and crushed tortilla chips.
    A bowl of chili topped with shredded cheddar cheese, sour cream, chopped herbs, and crushed tortilla chips, with a spoon inside. Other dishes with chips, cheese, and sour cream are nearby.

Video

Notes

Make taco soup in a slow cooker: Saute your protein just like in the stovetop recipe, but instead of combining everything in a large pot, throw it all into your crockpot. Cook on high for 2 to 3 hours or on low for 6 to 8 hours.
Keeps in the refrigerator for up to one week in a sealed container. Flavor deepens on day two as the seasoning fully absorbs into the beans
Reheat on the stovetop over medium or in the microwave, stirring halfway through; add a small splash of water if it has thickened too much
Freezes well for up to three months in individual portions; thaw overnight in the fridge before reheating
 

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 25.2g | Protein: 15g | Fat: 3.9g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 650mg | Potassium: 762mg | Fiber: 9.7g | Sugar: 4.7g | Calcium: 140mg | Iron: 4.1mg
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