Easy Vegan Taco Soup
This Easy Vegan Taco Soup is the ultimate plant-based weeknight meal that brings bold, Tex-Mex flavors to your table in under 35 minutes. By utilizing hearty pantry staples like black beans, pinto beans, and zesty green chiles, this soup achieves a deep, complex flavor profile reminiscent of a slow-cooked stew. It is a healthy, budget-friendly, and one-pot wonder that the whole family will love for busy evenings.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Tex-Mex
- Diet: Vegan
Ingredients
1 tablespoon avocado oil
1 red onion, finely diced
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1.5 teaspoons kosher salt
1 (28-ounce) can diced tomatoes in juice
2 (4-ounce) cans mild green chiles
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 cups vegetable broth
1 cup frozen corn
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the diced red onion and sauté until translucent, about 5 minutes.
Stir in the chile powder, cumin, garlic powder, and salt, cooking for 1 minute until fragrant.
Add the diced tomatoes with their juices, green chiles, black beans, pinto beans, and vegetable broth.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Stir in the frozen corn and cook for an additional 3-5 minutes until heated through.
Adjust salt to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup in portion-sized containers for up to 3 months. Serve with optional vegan toppings like avocado slices, cilantro, or lime wedges.
Find it online: https://cookingwithramsay.com/easy-vegan-taco-soup/