Vegan Weeknight Taco Soup

Delicious Vegan Weeknight Taco Soup Packed with Flavor

The Inspiration Behind This Taco Soup

I vividly remember the first time I whipped up this Vegan Weeknight Taco Soup. It was one of those hectic evenings where time felt like it was slipping through my fingers, and dinner was the last thing on my mind. As I rummaged through my pantry, my eyes landed on a can of fire-roasted tomatoes, and that’s when inspiration struck. I had all the ingredients for tacos, but I craved something warm and comforting—soup was the answer.

Making Vegan Weeknight Taco Soup At Home

I began chopping up some vegetables, thinking about how much I loved the depth of flavor in Mexican cuisine. The idea of transforming those taco ingredients into a soup felt like a revelation. I knew the key would be in layering the flavors, so I started with a base of sautéed onions, garlic, and poblano pepper. The aroma of the cumin and coriander hitting the pan was intoxicating and immediately transported me to the warmth of a bustling Mexican kitchen.

As the soup simmered, filling my kitchen with a mouthwatering scent, I decided to crisp up some tortilla strips to add that essential taco crunch. The moment I tasted the first spoonful, I knew I had struck gold. The soup was hearty, rich, and bursting with the vibrant flavors I love about tacos, but in a way that felt even more satisfying and nourishing.

Now, this Vegan Weeknight Taco Soup has become a staple in my household. It’s the dish I turn to when I need something quick yet satisfying, especially on those busy weeknights when I want to feed my family something wholesome. The beauty of this recipe is in its versatility—whether you’re vegan or just looking to enjoy a delicious plant-based meal, this soup has something for everyone. And the best part? It’s ready in just 40 minutes, making it perfect for those evenings when time is of the essence, but flavor is non-negotiable.

Chef’s Notes – Vegan Weeknight Taco Soup

• Enhance the Flavor: Toast the spices (cumin and coriander) in the pan for a minute before adding the vegetables to release their full aroma and flavor.
• Add Depth with Broth: For a richer flavor, use a vegetable broth that’s infused with herbs like thyme or oregano.
• Crispy Tortillas: For an even crispier topping, bake the tortilla strips in the oven at 375°F for 8-10 minutes instead of frying.
• Customizable Toppings: Feel free to customize the toppings with your favorites like our Edamame Dip, shredded lettuce, or fresh salsa for added tang.
• Thicker Soup: For a thicker consistency, blend a portion of the soup before adding the tortilla strips. An immersion blender works great for this purpose.

Vegan Tortilla Soup

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Get ready to dive into a bowl of pure comfort with this Vegan Tortilla Soup! Bursting with plant-based protein, fiber, and vibrant vegetables, this soup is both healthy and filling. Perfect for a weeknight dinner, it’s a must-try for anyone looking to enjoy a hearty, flavorful meal. Inspired by the rich flavors of Mexican cuisine, this dish will have you coming back for seconds!

Course: Main Course, SoupCuisine: American, MexicanDifficulty: Easy

Print

Servings

4

bowls

Prep time

15

minutes

Cooking time

25

minutes

Calories

350

kcal

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Vegetables & Aromatics

• 2 tablespoons extra virgin olive oil divided

• garlic cloves minced

• 1 medium white onion finely chopped

• 1 poblano chili pepper chopped

• 2 jalapeño peppers finely chopped

• 2 large carrots peeled and diced

• Spices & Seasonings

• 1 tablespoon ground cumin

• 2 teaspoons ground coriander

• Canned Goods

• 1 (15 oz.) can fire-roasted tomatoes

• 1 (28 oz.) can crushed tomatoes

• 2 (15 oz.) cans sweet corn kernels drained and rinsed

• 2 (15 oz.) cans black beans drained and rinsed

• Liquids

• 4 cups vegetable stock

• Toppings & Garnishes

• 4 corn tortillas cut into strips

• 1/4 cup fresh cilantro leaves chopped

• 1 large avocado diced for garnish

• 1 lime plus extra wedges for serving

Directions

• Sautéing Vegetables – In a large saucepan over medium heat, warm up 1 tablespoon of olive oil. Add the chopped onion, poblano pepper, minced garlic, and a pinch of salt. Stir occasionally and cook until the onion becomes translucent and softens, about 7 minutes.
• Adding Spices & More Veggies – Toss in the diced jalapeño peppers and carrots along with the ground cumin and coriander. Mix well and cook for another 5 minutes until the carrots start to soften.
• Incorporating Canned Goods – Pour in the fire-roasted tomatoes, crushed tomatoes, corn kernels, black beans, and vegetable stock. Stir everything together and bring the mixture to a boil.
• Simmering – Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld together.
• Preparing Tortilla Strips – While the soup is simmering, heat the remaining tablespoon of olive oil in a nonstick pan over medium heat. Add the tortilla strips and cook until they are crispy and golden brown, about 3-4 minutes. Remove from the pan and set aside.
• Final Touches – Squeeze the juice of one lime into the soup and stir in the chopped cilantro. Ladle the soup into bowls and top each serving with crispy tortilla strips and diced avocado. Serve with additional lime wedges and more cilantro if desired.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• stainless steel cookware set
• mixing bowls

Nutrition Facts

• Calories: 350kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 900mg
• Carbohydrates: 55g
• Fiber: 12g
• Sugar: 10g
• Protein: 12g
• Vitamin A: 120IU
• Vitamin C: 50mg
• Calcium: 10mg
• Iron: 20mg

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