I am so excited to share today’s healthy vegan taco soup with you all! Whenever I think about a Mexican soup I always think chili first. While I do absolutely love chili (Especially my Easy Vegan Chili). However I wanted to explore other Mexican flavors for this vegan taco soup Instant pot friendly version. Growing up my mom used to make two kinds Mexican soups (aside from chili of course). She would make taco soup and a chicken tortilla soup. Neither of these recipes were vegan. Ever since going vegan, I wanted to go back and recreate some of these classics. That’s exactly what I did with this taco soup recipe.
How to make the creamiest vegan soups:
I have and will always be a soup lover. Honestly there hasn’t been a soup (vegan) that I haven’t been obsessed with. Over the years I have created a variety of soup recipes. Through this creation processed I have picked up a few things on how to make the perfect soup. Today I want to focus on how to make the perfect creamy soup, just like this vegan taco soup. There are a couple different ways to make your vegan soups creamy.
The first way is probably the most common method, and that is coconut milk. I love using coconut milk for everything. Personally, I don’t find the coconut taste to be too strong, but I know that a lot of people find it overwhelming. If you do feel that coconut milk is too strong of a flavor you can always try lite coconut milk, or one of the other options.
The second method I love using vegan yogurt. This method is a tad bit more tricky as the sour taste doesn’t always go with the recipe. For recipes like this vegan taco soup, or my Easy Vegetable Chili where you are topping it with vegan yogurt anyways you could use it to make the soup creamier.
The last method to make soups like this vegan creamy taco soup is to just use plain, unsweetened soy milk. This is honestly my go-to method, because it is lower in calories, pretty neutral in flavor, and super affordable!
Toppings for this taco soup vegan recipe:
One of my favorite things about this vegan taco soup recipe is all the toppings! I feel like you can’t go wrong with soup toppings, especially when it comes to Mexican soup. This soup is loaded with some of my absolute favorite soup toppings. First, vegan yogurt (replaces sour cream). I love using the Kite Hill brand for all my recipes, it tastes just like traditional yogurt (actually better). Next is tortilla strips. You can buy pre made tortilla strips, or you can easily make them yourself. I prefer the latter, because it is healthier and it is cheaper. Last up is produce! Top your soups off with avocados, spicy peppers, cilantro, green onions, etc.
Is this vegan taco soup instant pot friendly?
I am happy to share that this vegan taco soup If you’re new around here, I’ll let you in on a little secret. I love pressure cookers! I have the Ninja Foodi, and I honestly use it almost everyday. This vegan taco soup recipe is friendly to any and all pressure cookers (lol). I just recommend the Ninja Foodi, because it really does it all! It is an air-fryer, pressure cooker, roasted, steamer, etc. all in one.
Ingredients for this Vegan Taco Soup:
- Pinto beans
- Vegetable broth
- Coconut milk (lite or full fat)
- Canned diced tomatoes
- Bell pepper
- Chili powder
- Vegan yogurt
- Tortilla strips
Creamy Vegan Taco Soup
- 2 15.4oz cans pinto beans
- 1/2 cup red lentils
- 3 cups vegetable broth
- 1 can coconut milk
- 1 can unsalted diced tomatoes
- 1/4 cup tomato paste
- 1 onion
- 1 bell pepper
- 1 container mushrooms
- 5 cloves garlic
- 1 jalapeño
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- vegan yogurt
- green onions
- tortilla strips
- Begin by dicing the onion, bell pepper, mushrooms. Add to the pot with some water and sauté. Mince the garlic and add to the pot.
- Add all the remaining ingredients to the pot, except the pinot beans.
- Cook for 15 minutes, or until the lentils are cooked. Add the pinto beans and cook for an additional 5 minutes.
- Top with the toppings of your choice and enjoy!