Ingredients
Equipment
Method
Sauté the aromatics
- Heat olive oil in a large pot, then sauté the onion and green bell pepper for 4–5 minutes until softened and lightly fragrant.
Build the taco spice base
- Add the garlic and cook for 1 minute, then stir in taco seasoning, cumin, chili powder, and smoked paprika until evenly combined.
Simmer the soup
- Add the black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring the mixture to a boil.
- Reduce to a simmer and cook for 15–20 minutes, until the flavors meld; season with salt and pepper to taste.
Serve
- Ladle the taco soup into bowls and top with avocado, cilantro, lime wedges, sour cream, and tortilla chips.
Notes
Pro tip: drain the beans and corn well so the soup stays thick instead of watery. Store leftovers in the refrigerator for up to 4 days; reheat in a pot over medium heat until steaming. Freezing works well for up to 3 months (add avocado and tortilla chips after reheating). For a lighter option, use vegan sour cream and serve with fewer tortilla chips or skip them entirely.