This is one of my middle daughter’s all-time favorite Meatless Monday soup recipes. She’s never been much of a meat lover, so traditional chili recipes usually miss the mark for her. This veggie taco soup hits all the cozy chili flavors she loves—just in a lighter, slightly thinner, meatless soup that feels comforting without being heavy. If you’re trying to do Meatless Monday without making a separate meal for one kid who doesn’t like meat, this soup has been a lifesaver in our house.
Bonus: the leftovers are even better the next day. We often spoon this veggie taco soup over warm spaghetti or rice to change things up, and honestly? It might be even better that way.
Think: chili vibes, taco flavors, zero pressure dinner.
Why This Veggie Taco Soup Works
This veggie taco soup is designed to be flexible—use pantry staples, swap proteins, and adjust spice levels without breaking the recipe. It’s meant to work for busy weeknights, leftovers, and families with mixed preferences.
- It's completely meatless, but still hearty and satisfying
- Tofu adds protein without overpowering the flavor
- Flexible ingredients (fresh, canned, or jarred all work)
- Kid-friendly and leftover-friendly
- It's Perfect for Meatless Monday, busy weeknights, or meal prep
Meatless Monday Veggie Taco Soup Ingredients
Soup Base
- 1 Tbsp olive oil
- 1 Tbsp. butter
- 1 medium yellow onion, diced
- 1 cup carrots, thinly sliced
- ½ cup celery, thinly sliced
- 1 lb (14 oz) extra-firm tofu, drained and crumbled
- 1 cup chopped white mushrooms
- 1 clove garlic, mincedSeasonings
- 1 Tbsp chili powder
- 1 tsp. coriander
- 1 Tbsp. cumin
- ½ tsp salt (optional)
- ⅛ tsp black pepper
Add-Ins
- 16 oz jar salsa (medium or mild heat for a less-spicy broth)
- 4.5 oz can diced green chilies
- 1 (15.5 oz) can diced tomatoes
- 1 (15.5 oz) can kidney beans or chili beans
- 1 32 oz. carton vegetable broth or stock
- 1/2 c. frozen or canned corn
Optional Toppings & Serving Ideas
- Shredded cheddar or Colby Jack cheese
- Sour cream
- Cooked pasta or rice (for leftovers or a heartier bowl)
A One-Pot Vegetarian Taco Soup for Busy Weeknights
How to Make Veggie Taco Soup
1. Cook the Vegetables
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and crumbled tofu. Cook until the vegetables are tender and most of the excess moisture from the tofu has evaporated.
2. Season the Base
Stir in the garlic, chili powder, coriander, cumin, salt, and pepper. Sauté for 2–3 minutes, stirring often to prevent sticking and to bloom the spices.
3. Add the Remaining Ingredients
Pour in the salsa, green chilies, diced tomatoes, beans, and vegetable broth. Stir well to combine.
4. Simmer & Serve
Bring to a gentle boil, then reduce heat to low. Simmer with the lid slightly vented for 30–45 minutes. Add the corn to the soup during the last fifteen minutes of cooking. Ladle into bowls and top with shredded cheese or sour cream if desired. Serve warm.
Real-Life Kitchen Notes
- Skip adding extra salt if you’re using canned or jarred ingredients—they’re usually salty enough on their own.
- My daughter loved this soup because we could adjust the spice level so that it was never too spicy for her. Using mild salsa, skipping green chillis, using light kidney beans, adding pasta and sour cream all keep the spice level in check.
- This soup is amazing served over pasta or rice, especially on day two.
- If your family loves spicier soups and want to spice it up, use black beans instead of kidney beans, add extra chilli powder, choose a hot salsa or add a pinch of pico de gallo spice when you add the corn!
Frequently Asked Questions About Veggie Taco Soup
These are the questions I get most often when I share this recipe, especially from moms trying to make Meatless Monday work for the whole family.
Can I make this veggie taco soup vegan?
Yes. Just skip the cheese and sour cream, or use your favorite dairy-free alternatives. The soup itself is naturally vegan-friendly as written.
What can I use instead of tofu?
If tofu isn’t your thing, you can substitute another can of beans, cooked lentils, or even finely chopped mushrooms. All three options keep the soup hearty without adding meat.
Can I use fresh ingredients instead of canned or jarred?
Yes, and it’s delicious that way. Use equivalent amounts of fresh tomatoes, cooked beans, salsa, and chilies. Since canned ingredients include liquid, plan to add about ½–¾ cup extra water or vegetable broth.
How do I fix taco soup if it tastes too acidic?
If the tomatoes or salsa make the soup taste a little sour, add a small pinch of sugar or a drop of stevia to balance the flavors. Start small—you can always add more.
What’s the best way to serve leftovers?
Leftovers are fantastic served over warm pasta or rice. It turns the soup into more of a chili-style bowl and makes day-two dinners feel brand new.
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