The Best 30-Minute Vegan Taco Soup with Crispy Homemade Tortilla Strips
Craving the vibrant, zesty flavors of your favorite tacos, but in a comforting, warming bowl of soup? Look no further! This incredible Vegan Taco Soup is a game-changer, especially when topped with crunchy, Homemade Baked Tortilla Strips. Forget complicated recipes; this plant-based masterpiece is designed for busy weeknights, coming together in a mere 30 minutes without compromising on taste or nutrition. It’s a hearty, wholesome, and incredibly flavorful vegan twist on a classic favorite that will quickly become a staple in your kitchen.
Our easy vegan taco soup recipe is loaded with a colorful array of plant-based ingredients. You’ll find protein-rich beans that add satisfying substance, fresh vegetables bursting with goodness, and a carefully selected blend of zesty spices that deliver that authentic taco taste. Whether you’re a long-time vegan, exploring plant-based eating, or simply looking for a delicious and healthy meal, this soup is perfect for chilly evenings or anytime you desire a nourishing, flavor-packed meal. Prepare to be amazed by how much deliciousness can be packed into such a quick and simple recipe!
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If your search for a simple, healthy, and truly delicious soup has felt endless, your quest ends here! This homemade Vegan Taco Soup delivers all the beloved flavors of your favorite tacos, transformed into an incredibly easy-to-make and utterly delightful plant-based soup. We’re talking about a rich, hearty blend of wholesome beans, sweet corn, and ripe tomatoes, all perfectly seasoned with a robust blend of taco spices, simmered to perfection, and crowned with those irresistible baked tortilla strips. Every spoonful is a celebration of flavor and texture – you are going to absolutely adore everything about this recipe, we guarantee it!
My absolute favorite way to serve this quick and simple taco soup is with a build-your-own toppings bar. Imagine the fun as everyone customizes their bowl to their exact liking! Oh, and allow me to introduce you to the wonders of 5-minute vegan sour cream – it’s a dream come true for this soup. A toppings bar ensures everyone loves dinner, making it a winner every time. Another fantastic topping that adds an incredible crunch and depth of flavor is crispy roasted black beans – absolutely dee-lish!
Essential Ingredients & Smart Substitutions for Your Vegan Taco Soup
Crafting this flavorful vegan taco soup relies on a blend of simple, readily available ingredients. Many of these are likely already in your pantry, making this a budget-friendly and convenient meal. Here’s a closer look at what you’ll need and some flexible substitution ideas to ensure you can make this delicious soup anytime!
- Veggie broth: The foundation of our flavorful soup. Making homemade vegetable broth is not only easy but also incredibly budget-friendly and allows you to control the sodium content. If you opt for store-bought broth, always take a moment to read the label. Look for brands that prioritize natural ingredients, are free from funky additives or excessive oils, and ideally low in sodium to best complement the soup’s natural flavors.
- Diced tomatoes: Canned diced tomatoes provide a robust tomato base and lovely texture. If you don’t have a can of diced tomatoes on hand, don’t fret! You can easily use whole peeled tomatoes and chop them yourself, or even a can of crushed tomatoes will work wonderfully, offering a slightly smoother texture.
- Tomato paste: This concentrated ingredient deepens the tomato flavor significantly. Again, a quick label check is recommended: ensure tomatoes (and perhaps a little water or citric acid) are the only ingredients to avoid unnecessary additives. This small but mighty ingredient is key to a rich soup.
- Kidney beans: These hearty beans contribute protein, fiber, and a satisfying texture to the soup. If kidney beans aren’t in your pantry, feel free to use any kind of bean you have! Black beans, cannellini beans, pinto beans, or even cooked lentils are excellent alternatives that will maintain the soup’s heartiness and nutritional value.
- Corn: Sweet corn adds a burst of freshness and color. I often use frozen corn because it’s convenient and doesn’t even require defrosting before adding to the pot. If you’re using canned corn, remember to rinse and drain it thoroughly before incorporating it into the soup to remove excess sodium and preserve flavor.
- Onions, garlic, jalapenos: These are the ultimate flavor bombs that build the aromatic base of the soup. Onions provide a sweet depth, garlic offers pungent warmth, and jalapenos introduce that signature taco heat. If you prefer a milder taco soup, remember that the majority of a jalapeno’s heat is concentrated in its membranes and seeds; simply discard them when mincing to control the spice level.
- Cilantro: Fresh cilantro adds a bright, herbaceous, and distinctly Mexican flavor that I absolutely adore. However, I know it’s not everyone’s cup of tea! If you’re not a fan, that’s totally fine – a fresh parsley or oregano substitution will still provide a lovely fresh counterpoint to the rich soup.
- Taco seasoning: Crafting your own taco seasoning blend is incredibly easy and allows you to perfectly control the amount of heat and sodium. I highly recommend using my no-salt taco seasoning recipe for the freshest, most customizable flavor profile that complements this vegan taco soup beautifully.
Why You Will Absolutely Love This Vegan Taco Soup Recipe
This isn’t just another soup recipe; it’s a culinary experience designed to bring joy and ease to your kitchen. Here are all the compelling reasons why this Vegan Taco Soup will quickly become a cherished favorite:
- Quick and easy: In today’s fast-paced world, finding a meal that’s both satisfying and ready in under 30 minutes is a true victory. This vegan taco soup comes together effortlessly, offering all the complex and delicious flavors of traditional tacos but in a far more convenient and less time-consuming format. It’s the perfect solution for those busy weeknights when you need a wholesome dinner without the fuss.
- Budget friendly: Eating healthy doesn’t have to break the bank. This recipe smartly utilizes inexpensive pantry staples like beans, canned tomatoes, and common vegetables. These simple ingredients combine to create a deeply satisfying and nourishing meal that’s kind to your wallet, proving that delicious plant-based eating can be incredibly affordable.
- Tasty: Prepare your taste buds for an explosion of flavor! This soup masterfully captures all the rich, savory, and zesty notes you crave from traditional tortilla soup, but with a vibrant and healthy vegan twist. The blend of spices, the hearty beans, and the fresh vegetables create a symphony of flavors that is both familiar and exciting.
- Fun: Meals should be an experience, and this soup delivers on the fun factor! Those healthy, crispy baked tortilla strips add an irresistible textural element, but the real magic happens when you set out a spread of colorful toppings. Encouraging everyone to customize their own bowl makes dinner interactive and enjoyable – it’s practically an excuse to throw a mini-party right in your kitchen!
- Kid friendly: Parents, rejoice! This soup features simple, recognizable flavors that kids already know and love from tacos. The best part? They’ll have a blast customizing their own bowls with their favorite toppings, making them more invested and excited about eating their veggies and protein-packed beans.
- Healthy: This soup is a powerhouse of nutrition. It’s entirely plant-based, featuring heart-healthy beans that are packed with fiber and protein, along with an abundance of fresh vegetables providing essential vitamins and minerals. It’s naturally dairy-free, vegan, and can easily be made gluten-free (with appropriate tortillas) and oil-free, making it a truly wholesome and guilt-free meal for everyone.
- Meal prep friendly: For those who love to plan ahead, this vegan taco soup is your new best friend. Make a big batch when it’s convenient for you, and then gently reheat portions on the stovetop for quick, delicious, and healthy lunches or dinners throughout the week. Its flavors even deepen overnight, making it taste even better the next day!
How to Make Perfectly Crispy Baked Tortilla Strips (Healthy & Easy!)
No taco soup is complete without a generous topping of crispy tortilla strips! And the best part? Making these healthy baked tortilla strips from scratch is incredibly easy and takes just a few minutes of active prep time. They bake to golden perfection in the oven while your soup simmers, ensuring everything is ready at the same time for the ultimate fresh and crunchy garnish. These homemade strips are far superior to store-bought fried versions, offering a light, satisfying crunch and a burst of flavor.
For making these strips, I personally love using Siete Foods Almond Flour Tortillas for a gluten-free option, while my husband often prefers classic corn tortillas. Whether you choose corn or flour, the key is to look for a high-quality brand with a minimal ingredient list. Ideally, you want tortillas made with just corn, lime, and salt for the purest flavor and best texture. These simple ingredients ensure a crispier, more authentic strip.
To begin, gather your minimal ingredients: your chosen tortillas, a drizzle of olive oil, and a generous sprinkle of taco seasonings. The seasoning blend typically includes chili powder, cumin, paprika, oregano, onion powder, garlic powder, coarse sea salt, and a pinch of cayenne pepper for a subtle kick. For an oil-free alternative, simply spritz the tortillas with a little water before adding the spices – this helps the seasonings adhere perfectly and still allows for a wonderfully crisp finish!
To prepare your strips, stack a few tortillas neatly and then cut them in half. Take these halves, stack them together again, and then carefully slice them into uniform ¼-inch strips. For the cleanest cuts, it’s best to use a sharp chef’s knife and apply a steady downward pressure rather than a sawing motion. This technique helps prevent tearing and ensures beautifully even strips.
Once your tortillas are perfectly cut into strips, spread them out in a single layer on a rimmed baking sheet. Drizzle them lightly with olive oil (or spritz with water for an oil-free version), then generously sprinkle with your taco spices. Gently toss the strips to ensure the spices are evenly dispersed and every piece is coated with that delicious flavor. Bake them in your preheated 375°F (190°C) oven for about 15 minutes, or until they achieve a wonderfully crunchy texture and a beautiful golden hue. Keep a close eye on them during the last few minutes to prevent over-browning.
Once baked, immediately transfer the crispy tortilla strips to a bowl and set them aside. This helps them cool and maintain their crispness. Be warned: they are addictively delicious, so try not to devour them all before the soup is ready! If you have frequent snackers roaming your kitchen, I highly recommend making a double batch – you won’t regret having extra for snacking or for an even more generous topping!
Step-by-Step Guide: Crafting Your Delicious Vegan Taco Soup
This vegan taco soup is designed for speed and flavor, so having all your ingredients prepped and ready before you start cooking is key. This “mise en place” approach ensures a smooth and efficient cooking process, allowing the soup to come together quickly and effortlessly.
Start by dicing your onion, mincing the jalapeño (remember to remove seeds and membranes for less heat), and finely mincing the garlic. Measure out all your spices – chili powder, cumin, paprika, cayenne, and salt. Open and drain the can of diced tomatoes, and rinse and drain your kidney beans thoroughly. Wash the fresh cilantro and pull off about ¼ cup of leaves. Finally, measure out your frozen corn – no need to defrost it!
- Begin by heating a large soup pot or Dutch oven over medium heat. Add a tablespoon of vegetable broth, water, or a touch of olive oil, then sauté the diced onions and minced jalapeños. Stir occasionally for about 5 minutes, until they have softened and become translucent, releasing their sweet and aromatic foundations.
- Next, add your measured spices and the minced garlic to the pot. Stir constantly for about 30 seconds. This brief sautéing step “blooms” the spices, intensifying their flavors and aromas before liquids are added. Be careful not to let the garlic burn, as this can make it bitter.
- Now, it’s time to build the soup base. Pour in the veggie stock, add the tomato paste, the diced tomatoes (including their juices for extra flavor), the rinsed kidney beans, fresh lime juice for brightness, and the cilantro.
- Stir all the ingredients together thoroughly, making sure the tomato paste is fully dissolved and incorporated into the liquid. Bring the soup to a gentle boil, then reduce the heat to a low simmer and let it cook, uncovered, for 10 minutes. This simmering time allows all the flavors to meld beautifully.
- For a thicker, more satisfying consistency while still retaining some texture, use an immersion blender to puree about half of the soup directly in the pot. Aim to leave some delightful chunks of tomatoes and beans for a rustic, hearty feel.
- Finally, stir in the frozen corn. It’s perfectly fine if it’s still frozen; it will quickly heat through. Mix well and continue to cook for another 3-5 minutes, allowing the corn to warm up and the flavors to further deepen.
- Turn off the heat and stir in a final garnish of fresh cilantro just before serving. This adds a burst of fresh flavor and color.
- TOPPINGS: While you can add toppings directly to the entire pot for ease, I highly recommend setting up a “toppings bar.” This fun approach allows everyone at the table to personalize their bowl of vegan taco soup, choosing their favorite garnishes to enhance their meal.
Setting up a vibrant board brimming with toppings for this Vegan Taco Soup with Healthy Baked Tortilla Strips is super fun and elevates the dining experience. Here are some fantastic ideas to include, each adding its own unique flavor and texture:
- Avocado chunks: Creamy, rich avocado adds a wonderful coolness and healthy fats, contrasting beautifully with the warm, zesty soup. For an extra special touch, you could even make some vegan avocado lime dressing and swirl it directly into each bowl for an added layer of flavor and creaminess!
- Jalapeños: For those who love a bit more kick, sliced fresh jalapeños are perfect. If you prefer flavor without too much spice, simply remove the seeds and membranes before slicing. Alternatively, jarred pickled jalapeños offer a tangy, briny heat that’s absolutely delicious and convenient – YUM!
- Olives: Sliced green or black olives introduce a salty, briny depth and a unique texture that pairs surprisingly well with the taco flavors. They add a fun, Mediterranean twist to this Mexican-inspired soup.
- Lime wedges: A squeeze of fresh lime juice just before eating is essential! It brightens all the flavors, adding a zesty, tangy zing that cuts through the richness of the soup and awakens the palate.
- Nutritional Yeast: For dairy-free enthusiasts, a generous sprinkle of nutritional yeast provides a wonderful cheesy, umami illusion without any dairy. It adds a savory depth that many find irresistible.
- Fresh Herbs: Beyond cilantro, finely chopped fresh parsley or oregano are excellent choices. They add a fresh, aromatic counterpoint and beautiful color to each serving.
- Tomatoes: When tomatoes are in peak season, adding some freshly chopped tomatoes – whether plum, cherry, or grape – offers a juicy sweetness and a burst of garden-fresh flavor to the hot soup.
- Vegan Sour Cream: You’ll absolutely love how easy this 5-minute recipe for dairy-free sour cream is, and it’s truly perfect dolloped on top of this flavorful soup. Its cool, tangy creaminess provides a delightful balance to the spicy, savory notes.
Meal Prep and Storage Tips for Your Vegan Taco Soup
This vegan taco soup is not only delicious fresh, but it also makes for fantastic meal prep! Its flavors deepen over time, and it stores wonderfully, ensuring you have healthy, satisfying meals ready to go. Here are some comprehensive tips for serving, prepping ahead, and storing your soup and tortilla strips.
- SERVE: Serve this hearty soup warm, garnished with a delightful array of fresh toppings like sliced olives, fresh or pickled jalapeños, and creamy avocado chunks. Don’t forget those crispy baked tortilla strips! For an extra treat, let the tortilla strips sit in the hot soup for a moment – they’ll soften slightly and add a wonderful, comforting texture as they meld into the broth.
- PREP AHEAD: To make meal time even quicker, much of the prep work for the soup can be done up to 4 days in advance. Chop your onions, mince the garlic, and prepare the jalapeños (with or without seeds, depending on your spice preference) and store them in separate airtight containers in the fridge. This significantly reduces active cooking time on the day you plan to enjoy the soup. Remember to store the baked tortilla strips separately from the soup in an airtight container at room temperature to keep them crisp.
- STORE: Cooked vegan taco soup stores exceptionally well. Once cooled completely, transfer the soup into airtight containers or glass jars. It will remain fresh and delicious in the refrigerator for up to 5 days, making it ideal for packed lunches or quick dinners throughout the week.
- FREEZE: For longer storage, this soup is perfectly freezer-friendly! Ensure the soup has cooled completely to room temperature before transferring it to freezer-safe glass jars or heavy-duty zip-top bags. When freezing in jars, remember that liquids expand as they freeze; leave at least an inch of headspace at the top of the jar to prevent cracking. Frozen, the soup will maintain its quality for up to 3 months.
- REHEAT: To reheat, simply transfer the desired amount of soup to a saucepan or pot. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until it reaches a gentle simmer and is heated through. If reheating from frozen, you can transfer it directly to a pot and heat slowly, stirring to break up any ice. Add a splash of vegetable broth or water if it seems too thick.
Debra’s Pro Tips for the Ultimate Vegan Taco Soup Experience
Elevate your Vegan Taco Soup game with these expert tips and tricks designed to maximize flavor, save time, and make your cooking experience even more enjoyable and efficient!
- A dollop of vegan sour cream would truly be the bomb inside this soup! Its cool, tangy creaminess perfectly balances the rich, spicy flavors of the taco soup, adding an extra layer of indulgence and comfort.
- Make a double (or even triple) batch of your homemade taco seasoning and store it in an airtight jar in your pantry. Having it ready to go is a huge time-saver! This versatile blend isn’t just for soup; it’s absolutely fantastic on roasted sweet potatoes, various other veggies, or to whip up quick Veggie Fajitas in a jiffy.
- Never waste the leftover tomato paste from a small can again! Scoop one-tablespoon portions onto a piece of parchment paper and freeze them. Once frozen solid, transfer these convenient paste “discs” to a freezer-safe zip-top bag. This makes it super easy to grab just what you need for your next recipe without any waste.
- When dealing with jalapeños, remember that the majority of their heat is concentrated in the seeds and the white membranes. If you love the fresh, peppery flavor of jalapeños but prefer a milder soup that isn’t overly spicy, definitely don’t skip them! Instead, simply remove the seeds and membranes before mincing. This technique allows you to enjoy the delicious jalapeño flavor without the intense heat.
More Delicious Vegan Mexican Recipes You Will Love
If you’ve fallen in love with the vibrant flavors of this Vegan Taco Soup, you’re in for a treat! The world of plant-based Mexican cuisine is rich, diverse, and incredibly satisfying. Explore these other fantastic recipes that capture the essence of Mexican flavors in a healthy, vegan way. They’re perfect for expanding your culinary repertoire and enjoying more wholesome, delicious meals.
- Mexican Chopped Salad with Chipotle Dressing
- Mexican Cauliflower Rice Recipe
- Vegan Enchilada Casserole
- Black Bean Veggie Burgers
Frequently Asked Questions About Vegan Taco Soup
Here are some common questions you might have about making and enjoying this delicious vegan taco soup:
- Can I add other vegetables to this soup? Absolutely! This soup is incredibly versatile. Feel free to add diced bell peppers (any color), zucchini, or even finely chopped carrots during the sautéing stage with the onions and jalapeños. Spinach or kale can be stirred in during the last few minutes of simmering until wilted.
- Is this soup spicy? The base recipe provides a mild to medium heat, primarily from the jalapeños and cayenne pepper in the taco seasoning. You can easily adjust the spice level to your preference. For less heat, remove all seeds and membranes from the jalapeños. For more heat, leave some seeds in, or add an extra pinch of cayenne pepper, or serve with a dash of your favorite hot sauce.
- What kind of tortillas are best for the strips? Any corn or flour tortilla will work! For a truly authentic flavor and crisp texture, look for high-quality corn tortillas with minimal ingredients (just corn, lime, salt). Almond flour tortillas (like Siete brand) are an excellent gluten-free option. Avoid overly thick or soft tortillas, as they may not get as crispy when baked.
- Can I make this soup in a slow cooker or Instant Pot? Yes, you can!
- Slow Cooker: Sauté onions, jalapeños, and garlic on the stovetop first for best flavor, then transfer to the slow cooker with all other ingredients (except corn). Cook on low for 6-8 hours or high for 3-4 hours. Stir in corn during the last 30 minutes. Puree partially with an immersion blender if desired.
- Instant Pot: Use the “Sauté” function for onions, jalapeños, and garlic. Add all other soup ingredients (except corn and cilantro). Cook on high pressure for 10 minutes, then quick-release. Stir in corn and cilantro, then let it sit for a few minutes to heat through. Puree partially if desired.
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📖 Recipe
Vegan Taco Soup
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Equipment
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Hand blender
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Dutch oven
Ingredients
- 1 medium onion diced
- 2 jalapenos seeded and minced
- 3 cloves garlic minced
- ¼ cup tomato paste
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon coarse sea salt
- ⅛ teaspoon cayenne pepper
- 4 cups Veggie Broth
- 1-14.5 ounce can diced tomatoes
- 1-15 ounce can red kidney beans
- 1 Tablespoons lime juice
- ¼ cup fresh cilantro
- 1 ½ cups frozen corn
Tortilla Strips
- 4 almond flour tortillas
- 1 Tablespoon olive oil
- 2 teaspoons taco seasoning*
Instructions
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MAKE THE TORTILLA STRIPS: Preheat oven to 375°F (190°C). Cut tortillas in half. Stack on top of each other and then cut into ¼” strips. Spread on heavy baking sheet. Drizzle with oil, sprinkle with taco seasoning. Toss and bake for 15 minutes, until crisp and golden.
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Heat a Dutch oven or soup pot over medium heat. Swirl in 1 Tablespoon veggie broth (or water or olive oil), then sauté onions and jalapeños until soft, about 5 minutes.
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Mix in spices and garlic, and cook, stirring constantly for 30 seconds, until fragrant.
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Stir in tomato paste, veggie broth, diced tomatoes (with juices), kidney beans, lime juice and cilantro. Bring to a boil, then turn down to a simmer and cook, uncovered, for 10 minutes.
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Use an immersion blender to partially puree about half the soup, to thicken it up while leaving some delicious chunks.
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Add the corn (frozen is fine) and continue to cook for 3-5 minutes, until heated through.
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GARNISH: Serve hot with your favorite toppings such as chopped avocado, fresh cilantro, crispy tortilla strips, sliced jalapeño, nutritional yeast, sliced olives, or a dollop of vegan sour cream – whatever you love!
Notes
OIL FREE? If you prefer an oil-free option for your tortilla strips, simply spritz some water onto the cut tortillas before adding the seasonings. This will help the spices adhere perfectly, and they will still bake up wonderfully crispy!
GARNISH: Unleash your creativity and set up a fabulous toppings bar for your vegan taco soup! My personal favorites include creamy chunks of avocado, juicy chopped tomatoes (especially when in season), a generous sprinkle of fresh cilantro or parsley, vibrant sliced fresh or tangy pickled jalapeños, bright lime wedges, a dollop of pesto, a swirl of zesty chipotle dressing, or a savory sprinkle of nutritional yeast for a cheesy flavor. If you opted not to make the homemade healthy tortilla strips, crumbled corn chips are a fantastic alternative for that satisfying crunch!
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.