Vegan Taco Soup - Namely Marley

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Pour this easy one-pot vegan taco soup recipe into a bowl and add your favorite toppings. Everyone will love it. This delicious soup is comfort food in a bowl. Imagine your favorite taco flavors in a bowl served with tortilla chips!

A bowl of vegan taco soup features vegan sour cream, melted vegan cheese, avocados, and tortilla strips. There is another bowl in the background.

I love all vegan soup recipes, but this one is my favorite during the summer months. There’s just something about all those taco seasonings combined with the beans and veggie crumble that tastes so perfect!

And I threw in a ton of beans. I mean, what’s a taco soup without some beans, right? And then I decided with all those beans, we needed a grain, which of course meant quinoa. In fact, I might even call this Red Quinoa Soup– How I love this thing. For one, it cooks so quickly! And second, it’s all squiggly when it’s done. Like it!

How to Make Vegan Taco Soup

To serve: Ladle taco soup into a bowl, add a dollop of cilantro cream and top with sliced tortillas.

Stir together taco seasoning ingredients.
In a large pot, cook chopped onion in olive oil until soft.
Add garlic and stir.
Immediately add the beans.
Add the diced tomatoes, vegetable broth, green peppers and quinoa.
Bring the pot to a simmer and cook for about 20 minutes, until the quinoa is tender.
Add the corn.
veggie crumbles, taco seasoning, nutritional yeast flakes, and stir to combine.
Add salt and pepper to taste.
Serve the soup in bowls topped with dollops of vegan cream, slices of vegan cheddar and sliced tortillas.

the main ingredient

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Onion – A yellow or white onion is all you need.
Olive Oil – Any neutral vegetable oil will work. To de-oil, cook the onions in some broth or white wine.
Garlic – You will need 2 cloves of garlic (or more if you want a stronger garlic flavor).
Beans – I used a 15-ounce can of pinto and kidney beans, rinsed and drained.
Tomatoes – You’ll need a 15-ounce can of diced tomatoes (regular or flame-roasted).
Vegetable broth — I regularly recommend using something vegetarian rather than bouillon because of its high quality flavor. Plus, it’s less packaging waste and better for the environment.
Green chiles – You will need a 4.5-ounce can of chopped green chiles.
Quinoa – I used less than a cup of uncooked quinoa.
Corn – You can use fresh, canned or frozen.
Veggie crumbles — This is optional, but recommended. I cooked a Beyond Beef Burger in the skillet and used a spatula to shred it. Or you can use store-bought veggie crumbles (like Gardenia) or homemade vegan beef crumbles.
Nutritional Yeast Flakes – These add a cheesy flavor to soups.
Test for salt and pepper

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can freeze this soup in a freezer-safe container for up to 2 months.

How to Make Baked Tortilla Strips

Of course, you can crumble tortilla chips and that works great. But when you want to pull out all the stops, making your own baked tortilla strips adds a really nice touch.

Here’s how to make them:

Start with plain corn tortillas and cut into thin strips
Place them on a pan lined with parchment paper.
Spray lightly with vegetable cooking spray. Toss the coat.
Bake in an oven at 375°F/190°C for 5 to 10 minutes.
Remove from the oven and use tongs to toss them.
Return them to the oven for another 5 to 10 minutes, until crispy.

A spoon is holding soup and swirling over a pot with more soup.

Why this recipe is a winner

simple — This soup is easy to make and comes together in about 30 minutes, making it perfect for a quick weeknight plant-based dinner.
Crowd favorite — Everyone loves tacos, and serving them in soup form will expand your family’s list of favorite foods.
Freezer-friendly – Make a double batch and freeze some for later. Then when you’re ready to serve, put it in the fridge to defrost overnight.

Vegan taco favorites

If you like this vegan taco soup, here are more taco recipes and toppings in your plant-based kitchen:

This post was originally published in 2014 and was updated in 2022 to include new photos, new text, and an updated recipe.

Staring at a bowl full of vegan taco soup. On the right is a spoon, on the left are seasonings and tortilla strips.

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For the Taco Soup:

Place the sliced onions in a large pot, like a Dutch oven, and drizzle with olive oil. Stir to combine. Cook on medium heat till the onion becomes translucent. Add garlic and stir.
Immediately add the beans, diced tomatoes, vegetable broth, green peppers, and quinoa. Bring the pot to a boil and cook for approx 20 minutesuntil the quinoa is tender.
Add corn, veggie crumbles, taco seasoning, nutritional yeast flakes and stir to combine. Add salt and pepper to taste.
To serve: Ladle the soup into a bowl, top with vegan cream, vegan cheddar slices, and sliced tortillas.

Product image of a set of white soup crocks

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Veggie crumbles

I cooked a Beyond Beef (or Impossible) burger, shredded it and added it to the soup. You can use a store-bought veggie crumble (like Gardenia) or make your own vegan beef crumbles.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

Enjoy!

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