Vegan Easy “Chicken” Taco Soup
Have you ever craved that warm and comforting taco soup but wanted to keep things plant-based? I felt something was missing whenever I saw traditional taco soups—that spicy, hearty goodness, but without the chicken. This Easy Vegan “Chicken” Taco Soup gives you all that comfort, warmth, and incredible flavor, minus the cruelty. Let’s dive into this delicious recipe that’s perfect for a cozy night in or a gathering with friends.
Why You’ll Love This Recipe
This Vegan Easy “Chicken” Taco Soup is not only packed with flavor, but it’s also super easy to make. With a blend of tender plant-based “chicken” pieces, vibrant veggies, hearty beans, and taco spices, it’s the ultimate comfort food. The best part? It’s ready in just 30 minutes, making it ideal for those busy weeknights. Plus, it’s gluten-free and made with wholesome ingredients!
Ingredients
Here’s everything you’ll need to whip up this delicious taco soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper (any color), diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 4 cups vegetable broth
- 1 cup plant-based “chicken” pieces (such as soy curls or seitan)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Optional toppings: avocado, vegan sour cream, tortilla chips
Instructions
Step 1: Sauté the Veggies
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes until the pepper begins to soften.
Step 2: Add the Flavors
Add the corn, black beans, diced tomatoes (including their juices), smoked paprika, cumin, chili powder, salt, and black pepper to the pot. Stir everything well to combine.
Step 3: Simmer the Soup
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the plant-based “chicken” pieces. Let it cook for about 15 minutes, allowing the flavors to meld together.
Step 4: Finishing Touches
Stir in the lime juice, taste, and adjust seasoning as needed. Ladle the soup into bowls, garnish with fresh cilantro, and add any optional toppings like avocado, vegan sour cream, or crunchy tortilla chips.
Tips for the Perfect Taco Soup
- Make it your own: Feel free to add or substitute any veggies you have on hand. Zucchini, carrots, or even sweet potatoes would make wonderful additions.
- Spice it up: If you like things spicy, add some diced jalapeño or a pinch of cayenne pepper.
- Storage: This soup keeps well in the refrigerator for up to 5 days, making it perfect for meal prep. It also freezes well if you want to save it for later.
Serving Suggestions
Pair this Vegan “Chicken” Taco Soup with warm tortillas or a side of brown rice for a complete meal. You could also serve it alongside a crisp salad for a light, balanced dinner. If you’re in the mood for something indulgent, top it with crushed tortilla chips and some vegan cheese—you won’t regret it!
Final Thoughts
This Vegan Easy “Chicken” Taco Soup brings all the warmth and flavor you could ever want in a hearty meal. It’s one of those recipes that’s easy to make, tastes amazing, and makes you feel good because it’s entirely plant-based. So grab a bowl, load it up with your favorite toppings, and enjoy the goodness!
Have you tried this recipe yet? Let me know in the comments what you think or if you made any tasty modifications!
