Easy to make in 30 minutes with pantry staples, this Vegan Taco Soup features black beans, corn, and jackfruit in a spicy tomato broth. Top with avocado slices and crushed tortilla chips for a hearty Mexican-inspired meal.
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One-pot dinners are a must on busy weeknights. And there's nothing as comforting as a hot bowl of soup after a long day.
If you enjoy the flavors of vegan taco pasta and jackfruit chili, this vegan taco soup is for you.
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Why you'll love this recipe
- You only need six ingredients and 30 minutes to make it.
- It's full of flavor yet only uses pantry ingredients like canned beans and tomatoes.
- Each diner can customize their bowl with whatever toppings they like such as cilantro, green onions, black olives, avocado, vegan cheese or sour cream, and crushed tortilla chips.
Ingredients
The list of ingredients you'll need to make this recipe is relatively short:
- Onion (yellow, white, or red)
- Jackfruit in water or brine, not in syrup (canned)
- Black beans (canned or pre-cooked): Or you can use your favorite variety such as kidney or pinto.
- Corn (canned or frozen)
- Tomatoes (canned): I like to use fire-roasted, but any canned, diced tomatoes will work.
- Taco seasoning blend: You can purchase this in packets at your local supermarket. I'll also show you how to make it yourself from spices you probably already have in your kitchen.
What is jackfruit?
Jackfruit is a tropical fruit which has been gaining popularity in recent years. While the ripe fruit is very sweet and tastes like Juicy Fruit gum, the unripe young fruit has a relatively neutral flavor.
The great thing about it is the texture. Some people describe it as being like pulled pork or shredded chicken. It's perfect for adding extra texture to Vegan Taco Soup.
It comes in large chunks in cans packed in water or brine. Skip the kind in syrup which is only good for desserts.
The chunks pull apart into stringy segments. You'll also find some small seeds in pods which are edible. But if you don't like the texture of them, you can discard them.
Tasted by itself, the jackfruit has a slightly sour flavor. However, once you brown it and season it, it will seem meaty rather than fruity.
And more and more markets are selling it. Trader Joe's carries it, which is the one I usually purchase. You can also find it in the Asian section of many supermarkets or on Amazon.
Taco seasoning
As a shortcut, this recipe calls for a tablespoon of taco seasoning which you can purchase in a packet at your local supermarket. But you can easily make a blend yourself using herbs and spices you probably already have on hand.
For a basic taco seasoning mix, combine the following ingredients:
- 1 Tablespoon chili powder
- 1½ teaspoons ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ to ¼ teaspoon cayenne pepper (use less for a milder blend)
Store the unused portion in a resealable bag or glass jar with a lid.
And if you're short on time while you're preparing the soup, there's nothing wrong with throwing in some spices and tasting as you go.
Variations
- Add your favorite vegetables or whatever needs using up such as diced zucchini, sliced green beans, or frozen peas
- Skip the jackfruit and substitute soy curls, store-bought meat replacements, or simply add another can of beans
- Add a starch such as parboiled potatoes, pre-cooked rice, or quinoa
Please see the recipe card for the complete ingredients, measurements, and instructions.
Instructions
- Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired.
- Saute the onion in olive oil (or water) until soft and slightly translucent. Add the jackfruit and saute until lightly browned.
- Add the black beans, corn, tomatoes, taco seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.
- Top your bowl with your favorite toppings and enjoy!
Serving suggestions
Vegan taco soup is a complete meal on its own. You can serve it with appetizers such as chips and pico de gallo, avocado salsa verde, or easy 4-ingredient guacamole.
Or try it with guacamole salad, hearts of palm and tomato salad, or vegan cauliflower ceviche.
Storing and freezing
Leftover soup can be covered and refrigerated for 3 to 4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.
To reheat, first defrost the frozen container of stew in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.
Recipe FAQs
This recipe uses taco seasoning to replicate the flavors of tacos in the form of a soup.
You can make this soup without jackfruit by using an extra can of beans or diced vegetables like bell peppers in its place. Or use a meat substitute such as Beyond or Impossible ground meat or Daring Foods plant-based chicken.
More vegan soup recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Taco Soup with Jackfruit
Ingredients
- 1-20 ounce can jackfruit in brine (not syrup)
- 1 Tablespoon extra virgin olive oil
- 1 onion, chopped
- 1-15 ounce can black beans, (1½ cups) rinsed and drained
- 1-15 ounce can corn, (or 1⅓ cups frozen, defrosted)
- 1-15 ounce can fire-roasted diced tomatoes, with their juice
- 1 Tablespoon taco seasoning, (See Notes for how to make your own taco seasoning blend at home.)
- 2 cups water
- salt, to taste
- optional toppings for serving, such as chopped cilantro, sliced green onions, sliced black olives, sliced avocado, vegan cheese or sour cream, and crushed tortilla chips
Instructions
- Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired. (Alternatively you can add the chunks to the pot and break them up with a wooden spoon.)1-20 ounce can jackfruit in brine (not syrup)
- Heat the oil in a large pot over medium heat. (Use a few tablespoons of water for an oil-free version.)1 Tablespoon extra virgin olive oil
- Add the onion and saute until it starts to become soft and translucent.1 onion
- Then add the jackfruit to the pot and cook until it's lightly browned.
- Next add the black beans, corn, tomatoes, taco seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.1-15 ounce can black beans, 1-15 ounce can corn, 1-15 ounce can fire-roasted diced tomatoes, 1 Tablespoon taco seasoning, 2 cups water
- Taste and add salt, as needed.salt
- Serve with your favorite toppings and enjoy!optional toppings for serving
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Notes
- 1 Tablespoon chili powder
- 1½ teaspoons ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ to ¼ teaspoon cayenne pepper (use less for a milder blend)
Nutrition
Nutritional information is an estimation.
Dina says
You can use Gardein frozen crumbles if you don’t have access to jackfruit and add the seasonings as you mix with the onion then add the rest. Worked quite well for me!
Amy Katz says
Great idea, thank you, Dina!
Susan Wright says
this looks great we don't get jackfruit in a can we get it in a package and we love it so Thanks this sounds real good
Amy Katz says
I hope you enjoy it, Susan!
Nicole says
Hi, I haven’t made this recipe in a year and I see that the recipe was updated in September. In the old recipe, used to be lime juice in the ingredients?
Amy Katz says
Hi Nicole! The recipe didn't change. One of the serving options is lime wedges, but the soup doesn't require lime juice. Enjoy!
Saida says
This looks delicious & easy to make. I will definitely try it. Thanks
Amy Katz says
Thank you, Saida! I hope you enjoy it.