Meatless Creamy Taco Soup

Dive into the hearty, wholesome flavors of this *Meatless Creamy Taco Soup*, a plant-based twist on a classic comfort dish! Bursting with vibrant vegetables like bell peppers, fire-roasted tomatoes, and sweet corn, this dairy-free soup gets its velvety texture from creamy coconut milk and its bold flavor from a harmonious blend of taco seasoning, smoked paprika, and chili powder. Protein-packed black and kidney beans make it satisfying and filling, while simple pantry staples keep it easy to prepare in just 45 minutes. Perfect for busy weeknights or cozy gatherings, this one-pot wonder is as nutritious as it is delicious. Garnish with fresh cilantro and crunchy tortilla chips for a delightful finishing touch that will have everyone craving seconds.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 14.5-ounce can fire-roasted diced tomatoes
• 1 15-ounce can sweet corn, drained (or frozen corn)
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup unsweetened coconut milk (or any plant-based cream)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional)
• 1 handful tortilla chips (for serving, optional)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Once the oil is hot, sauté the diced onion for 3-4 minutes until softened and translucent.

Step 3

Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally, until the peppers are tender.

Step 4

Stir in the black beans, kidney beans, fire-roasted diced tomatoes, and sweet corn.

Step 5

Add the vegetable broth, tomato paste, taco seasoning, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally.

Step 7

Stir in the unsweetened coconut milk to give the soup its creamy texture. Simmer for an additional 5 minutes.

Step 8

Taste and adjust the seasonings as needed.

Step 9

Remove from heat and serve hot. Garnish with fresh cilantro and crushed tortilla chips, if desired.

Nutrition Facts

Serving size	3402.7 grams (3402.7g)

Amount per serving	% Daily Value*
Calories	2209

Total Fat 58.30g	75%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 8676mg	377%
Total Carbohydrate 361.10g	131%
Dietary Fiber 88.30g	315%
Total Sugars 73.40g
Protein 90.80g	182%

Vitamin D 100IU	500%
Calcium 614mg	47%
Iron 31mg	169%
Potassium 7083mg	151%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 15.6%

Carbs: 61.9%