Spicy Vegetarian Taco Soup Recipes

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VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

This taco soup is a flavorful meatless meal that's perfect for everyone, whether you're a vegetarian or simply trying to cut back on your meat intake.

Provided by Meghan Yager

Categories     Soup

Time 30m

Number Of Ingredients 21

1 Tbsp vegetable oil
1/2 large yellow onion, peeled and diced
2 large garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 14.5-oz cans diced tomatoes
2 15-oz cans black beans, rinsed and drained
1 4-oz can diced green chilies
2 1/2 cups vegetable broth
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
Tortilla chips
Lime wedges
Fresh chopped cilantro
Sour cream
Shredded cheddar cheese
Hot sauce

Steps:

  • Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
  • Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
  • Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
  • Serve with your favorite toppings.

Nutrition Facts : ServingSize 1 bowlful, Calories 196 calories, Sugar 4.3 g, Sodium 1100.6 mg, Fat 2.1 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.6 g, Fiber 12.3 g, Protein 10.5 g, Cholesterol 1.2 mg

VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

This recipe is adapted from a meat-based taco soup published in Southern Living's 1999 Annual Cookbook. Inexpensive, simple, fast to assemble and clean up. This is a hearty, nutritious meal that doesn't sacrifice taste for ease of preparation.

Provided by LeLeLive

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (15 1/2 ounce) can pinto beans
1 (15 1/2 ounce) can dark red kidney beans
1 (15 1/2 ounce) can corn
2 (14 1/2 ounce) cans green beans
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes with juice
1 (10 ounce) can diced tomatoes with green chilies
12 ounces beer
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
6 corn tortillas
vegetable oil
salt, to taste
cheddar cheese, to taste (optional)

Steps:

  • Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
  • Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
  • Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
  • Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
  • Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
  • Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
  • Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.

Nutrition Facts : Calories 425.3, Fat 3.2, SaturatedFat 0.5, Sodium 475.2, Carbohydrate 82.5, Fiber 20.3, Sugar 12.7, Protein 21.1

QUICK VEGETARIAN TACO SOUP



Quick Vegetarian Taco Soup image

This soup is full of fiber and protein and low in fat. It is 2-3 WW points per cup and very filling. Adapted from weightwatchers.com message board.

Provided by KelBel

Categories     Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 cups whole kernel corn
1 (15 ounce) can vegetable broth
1 (15 ounce) can black beans
1 (15 ounce) can white beans
1 (16 ounce) can fat-free refried beans
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can diced tomatoes

Steps:

  • Saute onions in a large stock pot.
  • Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
  • Add the taco mix. Bring the soup up to just a boil.
  • Cover and simmer for 1 hour.

VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

Make and share this Vegetarian Taco Soup recipe from Food.com.

Provided by Junebug

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 small onion, chopped
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapeno
green onion
crushed tortilla chips or Fritos corn chips

Steps:

  • Drain and rinse first six ingredients in a large colander.
  • Put in a crockpot or large pot.
  • Add all other ingredients, stirring to mix well.
  • Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

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