This easy, creamy taco soup made with fire roasted canned tomatoes, onions, jalapeno peppers, bell peppers and canned kidney beans is the ultimate comfort food and the perfect weeknight dinner.
Ingredients for Taco Soup
- olive oil - used to saute all of the veggies first
- onion chopped
- jalapeno pepper diced
- garlic chopped
- red bell pepper diced - you can use green, yellow or orange bell peppers as well.
- kidney beans drained and rinsed, you can also use pinto beans instead
- fire roasted tomatoes canned - Do not drain the tomatoes before adding to the soup
- vegetable stock
- ground cumin
- dried oregano
- ground chili powder
- salt - adjust to taste
How to make Creamy Taco Soup
- Heat olive oil in a large heavy bottomed soup pot. Saute all the veggies to bring out the flavors and sweetness from them.
- Then add in canned tomatoes, canned beans (kidney beans works really well here but pinto beans are also a great option here). Also add in the vegetable stock. Let the mixture come to a boil and simmer for 20 minutes.
- Remove from heat and let cool before blending smooth. By everything together (yes this means the veggies and beans too) the soup becomes velvety smooth and creamy without needing heavy cream or a roux.
- With a smooth, creamy soup base, the toppings become the real highlight here! We totally go crazy with the toppings!
Suggested Toppings
- chopped cilantro
- sliced green onions
- shredded cheese : cheddar, pepper jack, mozzarella
- avocado or guacamole
- crushed tortilla chips
- lime wedges
If you're missing out on the protein, add chopped chicken to the soup after blending it smooth. You can turn this into a hearty meal with rice or quinoa added to it too!
Check out more of my favorite soup recipes!
- Golden Garlic Chicken Noodle Soup
- Kale Sausage White Bean Soup
- Butternut Squash and Lentil Dal
- Easy Spicy Chicken Tortilla Soup
📖 Recipe
Creamy Taco Soup
This flavorful, easy, creamy taco soup can be made with just some simple veggies, canned beans and veggie stock. Blend it until smooth!
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 jalapeno pepper diced
- 4 cloves garlic chopped
- 1 cup red bell pepper diced
- 1 14 oz can kidney beans drained and rinsed
- 1 14.5 oz can diced fire roasted tomatoes
- 3-4 cups vegetable stock
- 1-2 teaspoons salt
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon ground chili powder
Toppings
- green onions sliced
- cilantro chopped
- shredded cheese
- tortilla chips
- avocado
- lime wedges
- sour cream
Instructions
- Add oil to a heavy bottom pot at medium high heat. Add onions, cook for 3 minutes. Add garlic, jalapeno peppers, bell peppers and cook for another 3 minutes. Add beans, tomatoes, 1 cup of stock and spices. Cook for about 10 minutes
- Remove the soup from the heat, let it cool for 10 minutes. Blend with immersion blender or carefully pour into a jar blender and blend until desired consistency is reached. (hint if you prefer it a little chunky, remove some of the mixture out before blending and then add it back in, so have a thick soup with bit of texture).
- Return the blend bean and veggie mixture to the pot. On medium high heat, stir in the remaining stock and simmer for 10 minutes.
- Taste for salt and other seasonings. Serve warm with shredded cheese, cilantro and other desired toppings.
Notes
You can also replace the spices with your favorite taco seasoning blend. (start with 3-4 teaspoons of the seasoning blend and adjust as needed)
Nutrition
Calories: 96kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1535mgPotassium: 188mgFiber: 2gSugar: 5gVitamin A: 1872IUVitamin C: 55mgCalcium: 31mgIron: 1mg
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