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Chickpea Taco Soup

A trending September 2026 recipe from This Savory Vegan, this hearty plant-based soup uses chickpeas instead of meat for a protein-packed twist on taco soup. It comes together in one pot with pantry staples and delivers bold taco flavors in under 30 minutes.

Prep10 minutes
Cook20 minutes
Serves6

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies (Rotel)
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced (optional)
  • 2 tbsp taco seasoning (or 1 packet)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 2 tbsp fresh lime juice
  • Salt and black pepper to taste
  • Optional toppings: avocado slices, fresh cilantro, vegan sour cream, tortilla chips, dairy-free shredded cheese

Instructions

  1. 1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. 2. Add the diced onion and jalapeno and cook for 4-5 minutes until the onion is soft and translucent.
  3. 3. Add the minced garlic, ground cumin, smoked paprika, and taco seasoning. Stir and cook for 1 minute until the spices are fragrant and toasted.
  4. 4. Add the drained chickpeas, diced tomatoes with green chilies, diced tomatoes, and vegetable broth. Stir well to combine.
  5. 5. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, allowing the flavors to meld.
  6. 6. Add the frozen corn and cook for an additional 3-4 minutes until heated through.
  7. 7. Stir in the fresh lime juice and season with salt and black pepper to taste.
  8. 8. Ladle into bowls and top with avocado slices, fresh cilantro, a dollop of vegan sour cream, and crushed tortilla chips as desired.
  9. 9. Serve hot with warm tortillas or crusty bread on the side.
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