This vegan Mexican taco chickpea soup is bound to become a regular recipe you will want to make again and again. It is rich in flavor, healthy (and packed with plant-based protein) and very versatile. Perfect feel-good cozy soup you can make ahead for easy lunches and dinners. Naturally vegan + dairy-free!
This vegan Mexican taco chickpea soup is everything you love in a cozy bowl of soup: it is bold in flavors, rich with healthy ingredients and packed with layers of texture.
And if you have tried and enjoyed this vegan Mexican bean soup and this vegan enchilada soup, then you will love this new Mexican-inspired soup recipe! It delivers the same comforting + delicious flavors, but also it is extra convenient: made with pantry-friendly spices, canned goods and everyday veggies for an easy weeknight dinner or perfect make-ahead meal.
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Easy and fast soup recipe that's highly customizable
- Perfect for meal-prepping lunch or dinner ahead of time
- Healthy and packed with fiber and plant-based protein
- Rich in flavor soup that's packed with warming spices
- Naturally vegan and dairy-free soup recipe
🗒 Ingredient notes (+ substitutions)
- Chickpeas: use canned chickpeas for convenience. Can also be swapped for black beans or pinto beans.
- Spices: I used a mix of chili powder and cumin powder, but feel free to include paprika (sweet or smoked), taco seasonings, dried oregano, spicy cayenne pepper, etc.
- Bell peppers: I like green bell peppers in Mexican recipes, but you can use red or orange bell peppers, if you prefer.
- Grains: you can use either rice or quinoa, or even barley. Any whole grain will work. Simply adjust the amount of broth you add depending on which grain you choose.
- Broth: I used the veggie broth from Better than Bouillon that I mix with water, but use any brand you like.
- Green chiles: choose mild or spicy. They add a lot of flavor, although just skip them if you don't have any.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Spicy soup: include a diced jalapenõ or spicy poblano when cooking the onion-bell pepper mix. Or, add spicy cayenne pepper or hot soup.
- Thick vs soupy: you can adjust the amount of broth you use to reach the desired consistency and keep uncovered while simmering if you are looking for a thicker soup.
- Extra rich in protein: add more beans or include crumbled tofu. Check out this vegan taco bowl for a delicious spiced tofu you can include in this soup for more protein and chewy texture.
🍽 How to make Vegan Mexican Chickpea Taco Soup
Step 1: Warm some oil in a large pot, then add the onion and bell pepper with a pinch of salt. Cook while stirring until tender. Add the garlic, chili powder and cumin powder, stir and cook for 1-2 minutes.
Step 2: Add the chickpeas, frozen corn, rice (or quinoa), canned green chiles, canned tomatoes and veggie broth. Stir and bring to a simmer. Cook for about 20 minutes or until the grain is cooked.
Step 3: Add the chopped cilantro, lime juice and taste to adjust salt.
Step 4: Serve warm with the garnish of your choice, such as diced avocado, vegan sour cream, crushed tortilla chips, etc.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Cooking tips
- Adjust flavors: This is a versatile recipe where you can tweak the amount of spices you use. Also, some chili powder brands are spicier than others, so consider starting with less spice, especially if you are looking for a kid-friendly recipe.
- Adjust consistency: add more or less broth depending on the consistency you want, and keep the cover off if you want the moisture to evaporate for a thicker soup.
🍴 Serving suggestions
This is a great soup recipe to garnish to add more texture and flavor. Great ideas include:
- Sour cream (we love this homemade tofu sour cream or this store-bought vegan sour cream from Forager)
- Diced avocado
- Crushed tortilla chips
- Sliced jalapeño
- Chopped cilantro
- Hot sauce
- Vegan cheese threads
❗️ Storage tips
Keep the leftover soup in an airtight container in the fridge for up to 4 days. Reheat using the microwave or the stove. This soup can also be frozen for up to 3 months, making it the perfect recipe to double-batch and freeze for quick meals later!
🥣 More Mexican-style vegan soups to try
I hope you will love this Mexican chickpea taco soup as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was. Your feedback is so helpful!
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📖 Recipe
Vegan Mexican Chickpea Taco Soup
Equipment
- Large pot
Ingredients
- 1 yellow or red onion - diced
- 2 cloves of garlic - crushed
- 2 green bell peppers - diced
- 1.5 tbsp chili powder - start with 1 tbsp for a less spicy soup
- 2 tsp cumin powder
- 4 oz canned green chiles - mild or spicy
- 1 cup frozen corn
- 15 oz diced tomatoes
- ½ cup quinoa or rice
- 5 cups vegetable broth - or enough for desired consistency
- 2 x 15 oz canned chickpeas - rinsed and drained
- 1 lime - juiced
- handful of cilantro - chopped
- salt - to taste
- 1-2 tbsp maple syrup - optional
Toppings of your choice (optional)
- vegan sour cream
- avocado - diced
- cilantro - chopped
- tortilla chips - crushed
Instructions
- Warm some oil in a large pot, then add the onion and bell pepper with a pinch of salt. Cook while stirring until tender. Add the garlic, chili powder and cumin powder, stir and cook for 1-2 minutes.
- Add the chickpeas, frozen corn, rice (or quinoa), canned green chiles, canned tomatoes and veggie broth. Stir and bring to a simmer. Cook for about 20 minutes or until the grain is cooked.
- Add the chopped cilantro, lime juice and taste to adjust salt.
- Serve warm with the garnish of your choice, such as diced avocado, vegan sour cream, crushed tortilla chips, etc.
Video
Notes
- Adjust flavors: This is a versatile recipe where you can tweak the amount of spices you use. Also, some chili powder brands are spicier than others, so consider starting with less spice, especially if you are looking for a kid-friendly recipe.
- Adjust consistency: add more or less broth depending on the consistency you want, and keep the cover off if you want the moisture to evaporate for a thicker soup.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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