Hearty taco soup is a satisfying meal that packs in a whole lot of flavour! With a zesty broth, lots of beans, and veggies, this soup recipe is always a hit.
I love jackfruit tacos and my favourite vegan tacos for Taco Tuesday. But, when the weather’s chilly, it’s time to change things up and put this vegan taco soup on the menu! Black beans, kidney beans, corn, bell peppers, and diced tomatoes are simmered in a rich, spicy broth made with traditional taco spices like cumin and smoked paprika. And, just like with traditional tacos, you can’t skip the toppings! Add fresh avocado, cilantro, and crumbled tortilla chips for the perfect finishing touches.
Why You’ll Love This Taco Soup Recipe
- Full of bold Tex-Mex flavour . With traditional taco seasonings and veggies, this vegan taco soup is bursting with rich, robust flavours that will make your mouth water.
- Easy to make . This recipe requires minimal prep work, and it’s done in under an hour. Plus, a lot of the cooking time is hands-off, freeing you up to do other things!
- Perfect for meal prep . Taco soup keeps well in the fridge or freezer, making it a great option for meal prep. You can also save leftovers for a quick lunch or dinner option.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Onion
- Red bell pepper – Yellow or orange bell pepper have a similar flavour and can be swapped in if you’d like.
- Garlic
- Seasonings – Ground cumin, smoked paprika, dried oregano, ground coriander, along with salt and pepper. Note that if you don’t use the green chili pepper then you’ll also need chili powder.
- Beans – I use a combination of black beans and red kidney beans, but you could use two cans of one variety if you prefer one over the other.
- Corn kernels
- Tomatoes – Diced tomatoes (fire-roasted is best) and crushed tomatoes.
- Vegetable broth – Here’s my homemade vegetable broth recipe.
- Green chili pepper
- Fresh lime juice
- Garnishes – Avocado, cilantro, and/or tortilla chips, or your favourite taco toppings. ( Vegan cheese would be great too!)
How to Make Taco Soup
Sauté onion, pepper, and garlic.
- Sauté the veggies . Cook the onion and pepper with the oil in a large pot over medium heat until they’re softened. Stir in the garlic and cook until fragrant.
- Add the spices . Stir in the chili powder (if not using fresh chilis), cumin, smoked paprika, oregano, and ground coriander and cook until they’re aromatic.
- Simmer . Add the remaining ingredients. Bring the taco soup to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
- Season and serve . Season to taste, add a squeeze of lime juice, and ladle into bowls. Garnish as desired and enjoy!
Tips for Success
- Chop the vegetables evenly . You want the onions and peppers to all be roughly the same size so they’re all tender at the same time.
- Adjust spice levels to your preference . Add cayenne for a kick of heat, or adjust the amount of chili pepper to make your taco soup spicier or milder.
- Make it creamy . Stir cashew cream or vegan sour cream into the soup after removing it from the heat, or serve with a dollop of either option on top.
What to Serve With Taco Soup
In addition to the tortilla chips, avocado, and cilantro, you can serve this taco soup with cornbread muffins or my favourite vegan cornbread recipe.
How to Store and Reheat
- Refrigerator : Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat : Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
More Vegan Soup Recipes
- French Onion Soup
- Vegan Chicken Noodle Soup
- Gnocchi Soup
- Thai Coconut Curry Soup
- Creamy Tomato Soup with Cheesy Croutons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , diced
- 1 red bell pepper , diced
- 3 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 (15-ounce) can black beans , drained and rinsed 425 g
- 1 (15-ounce) can red kidney beans , drained and rinsed 425 g
- 1 (15-ounce) can corn kernels , drained 425 g
- 1 (15-ounce) can diced fire-roasted tomatoes , or diced tomatoes 425 g
- 1 (15-ounce) can crushed tomatoes , 425 g
- 4 cups vegetable broth , 950 ml
- 1 green chili pepper , sliced, or 2 teaspoons chili powder
- Salt and pepper , to taste
- 1 tablespoon fresh lime juice
- 1 avocado , sliced, optional for garnish
- fresh cilantro , chopped, optional for garnish
- tortilla chips , optional for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the spices: Stir in the chili powder (if you don’t use the fresh chili peppers), cumin, smoked paprika, oregano, and ground coriander. Cook for 1-2 minutes to toast the spices.
- Add the black beans, kidney beans, corn, fire roasted tomatoes, crushed tomatoes, and vegetable broth, sliced chili pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally.
- Taste the soup and add salt, pepper, and lime juice. Adjust any seasonings to your liking.
- Ladle the soup into bowls. Garnish with sliced avocado, fresh cilantro, and tortilla chips if desired.
Notes
- Refrigerator : Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat : Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
Taco Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 (15-ounce) can black beans drained and rinsed 425 g
- 1 (15-ounce) can red kidney beans drained and rinsed 425 g
- 1 (15-ounce) can corn kernels drained 425 g
- 1 (15-ounce) can diced fire-roasted tomatoes or diced tomatoes 425 g
- 1 (15-ounce) can crushed tomatoes 425 g
- 4 cups vegetable broth 950 ml
- 1 green chili pepper sliced, or 2 teaspoons chili powder
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- 1 avocado sliced, optional for garnish
- fresh cilantro chopped, optional for garnish
- tortilla chips optional for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the spices: Stir in the chili powder (if you don’t use the fresh chili peppers), cumin, smoked paprika, oregano, and ground coriander. Cook for 1-2 minutes to toast the spices.
- Add the black beans, kidney beans, corn, fire roasted tomatoes, crushed tomatoes, and vegetable broth, sliced chili pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally.
- Taste the soup and add salt, pepper, and lime juice. Adjust any seasonings to your liking.
- Ladle the soup into bowls. Garnish with sliced avocado, fresh cilantro, and tortilla chips if desired.
Notes
- Refrigerator : Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat : Warm leftovers in the microwave or on the stovetop in a pan over medium heat.
Nutrition
Taco Soup https://jessicainthekitchen.com/taco-soup/ January 6, 2025
Marry me chickpeas are the vegan version of a viral sensation! These chickpeas are creamy and garlicky, with sun-dried tomatoes and fresh basil to make them extra delicious.
Marry me chicken was made popular by TikTok and I’ve already put a vegan spin on it with my marry me pasta . But I just can’t get that creamy-dreamy sauce out of my head, so I decided to do another plant-based twist on the recipe: marry me chickpeas. Like my easy chickpea tikka masala , it swaps the chicken for chickpeas, but it keeps the same indulgent flavour and texture intact. It’s a perfect one-pan meal to pair with some crusty bread for soaking up that divine sauce!
Why You’ll Love This Marry Me Chickpeas Recipe
- A vegan spin on a TikTok favourite . I don’t know about you, but I love finding ways to take those viral TikTok recipes and make them plant-based!
- Quick and easy to make . This recipe is ideal for a weeknight because it comes together with so little effort. If you have a well-stocked pantry, your shopping list should be short too!
- Creamy and delicious . The combination of garlic, sun-dried tomatoes, and fresh basil in a rich cream sauce creates a mouth-watering meal that the whole family will love.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sun-dried tomatoes – If you use the kind that comes in oil, drain them well.
- Nutritional yeast – For cheesy flavour in the sauce.
- Raw cashews – Soak these in hot water for 15 minutes so they blend smoothly into the sauce.
- Vegetable broth – I like to use my homemade vegetable broth .
- Olive oil
- Onion and garlic – To build the flavour of the this marry me chickpeas recipe.
- Dried Italian herbs, garlic powder and onion powder
- Chickpeas – Rinse and drain these well.
- Coconut cream or full fat coconut milk
- Sea salt and pepper
- Vegan parmesan cheese – you can use storebought or make my homemade vegan parmesan cheese , both work!
- Fresh basil – Fresh basil has a much more vibrant flavour than dried.
How to Make Marry Me Chickpeas
Let’s take a quick look at how to make this recipe. I’ve included step-by-step photos with abbreviated instructions. Scroll down to the recipe card for full, printable instructions.
Blend cashews, broth, tomatoes &yeast.
- Start the sauce . Blend the cashews, 1/2 cup of broth, 2 sun-dried tomatoes, and nutritional yeast until smooth.
- Cook the aromatics . Sauté the onion in olive oil until it’s softened, then stir in the garlic, remaining sun-dried tomatoes, and Italian seasoning. Cook until fragrant.
Add cashew mixture, chickpeas and coconut cream.
- Simmer . Stir in the chickpeas, cashew mixture, and coconut cream. Bring to a simmer, then reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.
- Finish . Garnish with fresh basil and serve.
Tips and Variations
- Give it a kick . Add red pepper flakes when you add the garlic to the pan to infuse your marry me chickpeas with a little bit of heat.
- Add greens . For added nutrition, toss in some baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt into the creamy sauce.
- Make it nut-free . Replace the cashews with 1/4 cup of silken tofu.
Serving Suggestions
I think serving these chickpeas over brown rice, cooked quinoa , or cauliflower rice would be fantastic for soaking up that creamy sauce. You can also serve marry me chickpeas with a side of crusty bread, like my no-knead bread or olive bread .
How to Store
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
More Chickpea Recipes
- Chickpea Panzanella Salad
- Vegan Spicy BBQ Chickpea Pizza
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- How to Make Crispy Roasted Chickpeas
- Vegan Chickpea Tuna Salad
Ingredients
- 10 raw cashews , soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth , 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce , 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil , or vegan butter for more flavour
- 1 small onion , finely diced
- 3 cloves garlic , minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt , to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed , 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk , 425 grams
- ⅓ cup vegan parmesan cheese , homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil , chopped
Instructions
- In a blender , combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
- Garnish with fresh basil. Serve with toasted bread or rice.
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
