20 Minute Taco Soup (Vegetarian and Meat-Eater Friendly!) (2024)

An award-winning Taco Soup recipe made with just pantry staples and ready in 20 minutes. Packed with flavor and perfect for vegetarians and meat-eaters alike!

I am about to impart on you the recipe to my favorite comfort food. My Mama’s own, award winning, super fast, one of a kind…TACO SOUP!

“Award-winning?” you wonder. Oh yea, friends. First place at the Alaskan state fair right here.

Since before I can remember, taco soup has been our family staple, its warmth gettingus through long Alaskan winters, and its simplicity getting me through the cook-less college days.

This was one of the firstrecipes published hereon Live Eat Learn, back when I shared non-vegetarian recipes, and when my photography was pretty meh. So today I’m reviving this popular recipe with some new glamor shots and plant-based protein!

Ingredients for taco soup

We’llstart with a lot of cans. Corn, black or kidney beans, kidney beans, Rotel tomatoes, and diced or stewed tomatoes.

Then you’ll need some packets. A packet of Hidden Valley Ranch Dressing mix (‘merica), and a packet of taco seasoning.

And finally, your protein of choice: tofu, tempeh, or vegan beef (we’re using tofu!)

How to make healthy taco soup

Start up the skillet and start cooking the tofu. Simply crumble it into pieces resembling ground meat, adding a splash of oil to promote browning. When I was little, I would always try to get the taco meat really fine so it could be “just like Taco Bell meat!” Apparently Taco Bell was my reference for good Mexican food. 🤷🏼‍♀️

While that’s going, mix all the cans and Ranch seasoning together in a big pot and set on medium heat. Don’t drain the cans! Just throw it all in.

Once the tofu has turned golden, mix in the taco seasoning.

Finally, throw the seasoned tofu in with everything else, put a lid on it, and let her simmer for a few minutes until everything is nice and warm. Badabing badaboom!

Some people would stop there, enjoy their Taco Soup, naked though it may be. But I like to dress it up a bit. Sprinkle on some shredded cheese, add a dollop of sour cream or Greek yogurt, and finish it with some crunched up some tortilla chips. Now THAT, is Mama’s Award-Winning Taco Soup.

How to make Taco Soup in a Crockpot

You can easily make this taco soup recipe in a slow cooker. Saute your protein just like in the stovetop recipe, but instead of combining everything in a large pot, throw it all into your Crockpot. Cook on high for 2 to 3 hours or on low for 6 to 8 hours.

How to store taco soup

Taco soup will last for about one week in the fridge, though you can also freeze it! Store in individual portions in an airtight container or freezer-safe baggie. When ready to eat, simply reheat in the microwave or on the stove. (Our complete guide to freezing chili here!)

P.S. If you love this taco soup you’re also going to want to try this Tempeh Chili or this Sweet Potato Black Bean Chili!