Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Creamy Taco Soup

This vegan taco soup recipe is super simple to make, and loaded with healthy plant based ingredients. This budget friendly vegan recipe is sure to be a crowd pleaser, and is great for meal prepping. This recipe is plant based, vegan, gluten-free, oil-free, dairy-free, high fiber, and high protein!

Happy Wednesday friends! I have a spicy one for you this week! I know that it is still summer, and it's not quite time for soup recipes yet, but my job as a food blogger is to create these recipes ahead of time so that when the colder months come, you'll have an abundance of healthy plant based recipes to choose from! I have a lot of soup recipes on my blog, because I am honestly such a fan of soup. I just think it's fascinating that there are so many flavors and vegetables that you can put together to create a delicious meal.

Whenever I think about a Mexican soup, I always think chili first. While I do absolutely love chili (Especially my chili recipe), I wanted to explore other Mexican soup flavors. Growing up my mom used to make two separate Mexican soups (and chili of course). She would make taco soup, and a chicken tortilla soup. Neither of these recipes were vegan. Now that I am vegan, and my parents eat vegan at home, I wanted to go back and recreate a lot of these classics. I am really going to focus on veganizing some of my classic family dishes this next season, so get ready(I am super excited about this!!)! First up is this creamy Taco soup.

I wanted this soup to be creamy, but still maintain a lot of the flavors of Mexican cuisine. I personally find that a lot of creamy vegan recipes taste too much like coconut milk, and don't have enough flavor in them. For this reason, I strongly encourage you to play around with the seasoning measurements while you cook, everyone cooks differently. Personally I love a lot of flavor in my recipes, so I add a lot of seasoning (usually more than I write down, simply because I know everyone has different preferences, so I want the official recipe to be somewhere in the middle. Like, for example when I saw 3 garlic cloves, I honestly use like 10 lol. Just make sure you're tasting as you're cooking to create a delicious recipe!

Okay, last, but definitely not least: toppings. No good soup is complete without toppings or bread! Since this is a taco soup, I wanted to add some fresh ingredients, along with tortilla strips to give it the perfect taco flavor. I cut up some corn tortillas and stuck them in the air fryer (this way is healthier and cheaper than buying the precut strips, because it's oil-free and you can make a ton of them!). I added fresh avocado, jalapeño, and cilantro. and topped it all off with my favorite Kite Hill Almond milk yogurt . love using plant based yogurt as a substitute for sour cream for multiple reasons. First, it is way healthier. Not only is it dairy free, but it is also lower in saturated fat and calories. Like I said, toppings are a must, but be cautious of the toppings you choose, because they can really change the course of a meal from being healthy to unhealthy. I also love plant based yogurt, because the flavor is amazing. I have tried a lot of brands, and I have to say that Kite Hill is my favorite. I think that they have really nailed the flavor. However, I am going to start experimenting with making my own, and hopefully saving some money, because yogurt period is a little pricey (nondairy yogurt is very competitively priced to dairy yogurt). The final topping is juice of a fresh lime, because Mexican food just isn't complete without a little lime. Alright, I think it's time for the recipe!


Serves: 4

Total time: 35 Minutes


  • 2 Cans pinto beans

  • 1/2 Cup lentils

  • 2 Cups vegetable broth

  • 1 Can full fat, or light coconut milk

  • 1 Can diced tomatoes

  • 1/4 Cup tomato paste

  • 1 Onion

  • 1 Bell pepper

  • 1 Small box mushrooms

  • 3 Cloves garlic

  • 1 Jalapeno

  • 1 Tablespoon cumin

  • 1 Tablespoon chili powder

  • 2 Teaspoons smoked paprika

  • 1 Tablespoon Oregano

  • 1 Tablespoon corn starch, or tapioca

  • Garlic and onion powder to taste

  • Top with plant based yogurt/sour cream, tortilla strips, cilantro, and avocado


  1. Begin by dicing the onion, bell pepper, mushrooms. Add to the pot with some water and sauté. Mince the garlic and add to the pot.

  2. Add all the remaining ingredients to the pot, except the pinot beans.

  3. Cook for 15 minutes, or until the lentils are cooked. Add the pinto beans and cook for an additional 5 minutes.

  4. Top with the toppings of your choice and enjoy!