Taco soup is everything you love about taco night: smoky spices, beans, sweet corn and a pile of crunchy toppings, all ladled into a bowl. My vegetarian version uses Quorn mince, two kinds of beans and a cumin-spiced tomato broth, and it all comes together in one pot in under an hour.
It’s my go-to as the evenings draw in: cheap to make, mostly from the storecupboard and freezer, and loved by kids and adults. Put the toppings out on the table and let everyone build their own bowl. If you love an easy taco soup that feeds a crowd, this is the one.
What is taco soup?
Taco soup is a Tex-Mex dish from the US, think of it as the brothy cousin of chilli. All the flavours of a taco filling (mince, cumin, paprika, oregano and chilli) are simmered with tomatoes, beans, sweet corn and stock, then finished at the table with taco toppings. Most recipes use minced beef and a packet of taco seasoning. Mine is a Mexican-inspired taco soup recipe made with Quorn mince and a simple homemade spice mix, so you control the salt and the heat. You can swap the Quorn mince for any other vegetarian or vegan mince.
Taco soup vs chilli: what’s the difference?
They share a lot of ingredients, but a veggie chilli con carne is thick, slow-simmered and usually spooned over rice. Taco soup is looser and quicker, with more stock, plenty of beans, and tortilla chips instead of rice. If you’re in a chilli mood, have a look at my 10 best vegetarian chilli recipes.
It’s also different from a vegetarian tortilla soup, which is lighter and built around tortilla wraps.
Why you’ll love this easy taco soup recipe
- One pot, 50 minutes – and most of that is hands-off simmering.
- Storecupboard friendly – tinned tomatoes, tinned beans, sweet corn and a few spices.
- Vegetarian and easily vegan – see the swaps below.
- Packed with plants – two tins of beans, peppers, tomatoes and sweet corn. Beans and pulses count towards your 5 A Day and are a great source of fibre.
- Feeds six – perfect for batch cooking.
- Fun to eat – a choice of toppings keeps everyone happy, fussy eaters included.
Ingredients for vegetarian taco soup
For the soup
- Quorn mince – gives the soup a proper “taco filling” texture and soaks up the spices. You can cook it straight from frozen. Prefer to skip mince? See the variations below.
- Onion, garlic and red pepper – the flavour base. Any colour pepper is fine.
- Spices – ground cumin, paprika (use smoked if you like a deeper, smokier flavour), dried oregano and chilli powder.
- Chopped tomatoes and vegetable stock – the broth. Use a good stock, as it makes a big difference.
- Red kidney beans and black beans – rinsed and drained. Pinto beans or chickpeas also work.
- Sweet corn – adds sweetness and pops of colour. Frozen sweet corn is fine too.
- Lime juice – a squeeze at the end lifts all the flavours.
A quick note on chilli powder
This matters if you’ve ever followed an American taco soup recipe. In the US, “chili powder” is a mild spice blend, and recipes often call for two tablespoons or more. UK chilli powder is pure ground chilli and much hotter. This recipe uses just ½ tsp, which gives a gentle warmth. Taste at the end and add more if you like.
Taco soup toppings
This is where the magic happens. Set out a few bowls and let everyone help themselves:
- Tortilla chips (crushed on top, plus extra for dipping)
- Diced red onion
- Diced avocado or a spoonful of guacamole
- Grated cheese – mature or extra-mature Cheddar or Monterey Jack
- Fresh coriander
- Sliced jalapeños from a jar
How to make taco soup
Step 1 – Soften the onion. Heat the oil in a large, heavy-based stockpot over a medium heat. Add the onion and cook for about 5 minutes, until it starts to soften.
Step 2 – Brown the mince. Add the Quorn mince and fry until it starts to brown. Don’t stir it too often – letting it sit gives it colour and flavour.
Step 3 – Add the spices. Stir in the garlic, cumin, paprika, oregano, chilli powder and salt. Cook for 30 seconds, until fragrant.
Step 4 – Add the liquids. Tip in the chopped tomatoes, red pepper and vegetable stock. Bring to the boil, then lower the heat and simmer uncovered for 15 minutes.
Step 5 – Add the beans and sweet corn. Stir them in and simmer for another 10 minutes.
Step 6 – Season and serve. Season to taste with lime juice and salt. Ladle into bowls and pile on the toppings.
Tips for the best taco soup
- Let the mince colour. Browning adds flavour, so give it time before the liquid goes in.
- Toast the spices. 30 seconds in the hot pan wakes them up. Any longer and the garlic can burn.
- Rinse the beans. It removes the starchy, salty liquid from the tin and keeps the broth clean.
- Want it thicker? Mash a ladleful of beans against the side of the pan, or simmer for 5–10 minutes longer.
- Don’t skip the lime. A squeeze of lime at the end balances the richness of the tomatoes and spices.
- Add toppings at the table so the tortilla chips stay crunchy.
Variations
Vegan taco soup
Standard Quorn mince contains egg white, so swap it for a vegan mince equivalent. Top with vegan cheese or skip it. Check that your stock is vegan too.
Bean-only taco soup
Leave out the mince and add a third tin of beans – pinto or borlotti work well.
For meat-eaters at the table
Flexitarian household? Swap 1/2 of the Quorn for lean beef or turkey mince, and spoon off any fat before adding the tomatoes.
Add more veg
Courgette, diced sweet potato or carrot can go in with the stock (dice them small). Stir a handful of spinach into the soup at the end. A great way to use up odds and ends.
What to serve with taco soup
Taco soup is a meal in itself, but for a bigger spread try:
- Warm tortillas or sweet potato quesadillas for dunking
- A fresh avocado, mango and black bean salad
- Air fryer nachos for a party spread
- Cornbread or crusty bread
For more ideas, browse my Mexican recipes or try my tofu tacos.
How to store, freeze and reheat taco soup
- Fridge: Cool the soup, then cover it and refrigerate within 1–2 hours. Eat within 48 hours, in line with the Food Standards Agency’s guidance.
- Freezer: Freeze in portions, without the toppings, for up to 3 months.
- Defrost: Thaw overnight in the fridge and use within 24 hours.
- Reheat: Warm in a pan over a medium heat, adding a splash of stock or water if it has thickened. Reheat only once, and make sure it is piping hot all the way through.
Taco soup FAQs
Taco soup is made with mince, onion, garlic, taco spices (cumin, paprika, oregano and chilli), tinned tomatoes, stock, beans and sweet corn. This vegetarian taco soup uses Quorn mince, kidney beans and black beans.
No. Chilli is thicker, slow-cooked and usually served with rice. Taco soup is brothier and quicker to make, and it’s topped with tortilla chips and other taco toppings.
Yes. Swap the Quorn mince for a vegan mince (standard Quorn mince contains egg white – see Quorn’s ingredient FAQs), use vegan stock and top with vegan cheese.
Yes. Use 2–3 tbsp of a shop-bought taco seasoning in place of the cumin, paprika, oregano and chilli powder. Leave out the salt, as many seasoning mixes are already salty, and taste before adding more.
Mash a ladleful of beans into the soup, or simmer it uncovered for an extra 5–10 minutes. It also thickens as it cools.
This version is mild, with just ½ tsp chilli powder. Add jalapeños, chipotle paste or more chilli powder for extra heat. Keep in mind that UK chilli powder is much hotter than American chili powder.
Yes. Freeze it without the toppings for up to 3 months. Defrost in the fridge overnight and reheat until piping hot.
Yes. Brown the onion, mince and spices in a pan first, then slow cook with the remaining ingredients on low for 6 hours or high for 3–4 hours, adding the sweetcorn for the last 30 minutes.
More cosy soup recipes
If you love this taco soup recipe, browse all my soup recipes or try my vegetarian tortilla soup. Made this? Leave a rating and a comment below, and tag me @theflexitarianuk on Instagram – I love seeing your bowls!
Taco Soup
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
Soup
- 2 Tbsp vegetable oil
- 125 g onion finely chopped
- 450 g Quorn mince fresh or frozen
- 4 garlic cloves grated
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp chilli powder
- ¼ tsp salt plus extra to taste
- 800 g tinned chopped tomatoes 2 x 400g tins
- 1 red pepper deseeded and diced
- 1 litre vegetable stock
- 400 g tinned red kidney beans rinsed and drained
- 400 g tinned black beans rinsed and drained
- 150 g tinned sweet corn rinsed and drained
- lime juice to taste
Toppings
- tortilla chips
- 1/2 small red onion diced
- 1 avocado diced
- grated cheese
- fresh coriander chopped
- sliced jalapeños from a jar
Instructions
- Heat the oil in a large, heavy-based stockpot over a medium heat. Add the onion and cook for about 5 minutes, until it starts to soften.2 Tbsp vegetable oil, 125 g onion
- Add the Quorn mince and fry until it starts to brown. Don’t stir too often – letting it sit gives it colour and flavour.450 g Quorn mince
- Stir in the garlic, cumin, paprika, oregano, chilli powder and salt. Cook for 30 seconds, until fragrant.4 garlic cloves, 2 tsp ground cumin, 2 tsp paprika, 1 tsp dried oregano, ½ tsp chilli powder, ¼ tsp salt
- Add the chopped tomatoes, red pepper and vegetable stock.800 g tinned chopped tomatoes, 1 red pepper, 1 litre vegetable stock
- Bring to the boil, then lower the heat and simmer uncovered for 15 minutes.
- Add the kidney beans, black beans and sweet corn, then simmer for another 10 minutes.400 g tinned red kidney beans, 400 g tinned black beans, 150 g tinned sweet corn
- Season to taste with lime juice and salt.lime juice
- Ladle into bowls and top with broken tortilla chips, red onion, avocado, grated cheese, coriander and jalapeños. Serve with extra tortilla chips on the side.tortilla chips, 1/2 small red onion, 1 avocado, grated cheese, fresh coriander, sliced jalapeños
Notes
- Chilli powder: UK chilli powder is much hotter than American chili powder blends. Start with ½ tsp and add more to taste.
- Quorn mince: can be cooked straight from frozen.
- Vegan: use a vegan mince (standard Quorn mince contains egg white), vegan stock, and vegan cheese or skip it.
- Storage: keep in the fridge for up to 48 hours.
Nutritional Information
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