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–+ servings
Amanda Patel

Taco Soup with Quinoa & Black Beans

This cozy, protein-rich Taco Soup is a fast and flavorful vegetarian dinner. With quinoa and black beans as the base, it’s hearty, gluten-free, and perfect for weeknights or make-ahead meals. Topped with avocado, lime, and crunchy chips, every bowl is packed with warmth and texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main, Soup
Cuisine: Mexican-Inspired, Vegetarian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced (about 1 cup)
  • 1 red or orange bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup uncooked quinoa, rinsed
  • 2 tbsp taco seasoning or 1 tbsp chili powder + 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained or 1.5 cups frozen
  • 1 can (14.5 oz) diced tomatoes, fire-roasted if possible
  • 4 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1–2 tsp finely chopped chipotle in adobo or chili flakes (optional)
  • 1 lime, juiced
  • Toppings: diced avocado, chopped cilantro, green onions, shredded cheese, plain yogurt, crushed tortilla chips, extra lime wedges

Equipment

  • heavy-bottomed pot or Dutch oven
  • fine mesh strainer for rinsing quinoa
  • Wooden spoon or heat-safe spatula
  • Can opener
  • knife and cutting board

Method
 

  1. Rinse quinoa thoroughly under cool running water and drain well. Dice onion and bell pepper, mince garlic, and prep all canned ingredients.
  2. In a large pot over medium heat, warm olive oil. Add onion and bell pepper with a pinch of salt and sauté for 4–5 minutes. Stir in garlic and cook 30 seconds more.
  3. Add taco seasoning, smoked paprika, oregano, pepper, and a pinch of salt. Stir constantly for 30–45 seconds until fragrant.
  4. Add quinoa and stir to coat. Pour in diced tomatoes, tomato paste, and broth. Stir in beans, corn, and chipotle if using. Mix well.
  5. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes, stirring occasionally, until quinoa is tender.
  6. Turn off heat and stir in lime juice. Adjust seasoning to taste with more salt, lime, or chili powder.
  7. Ladle soup into bowls and top with avocado, cilantro, green onions, cheese, yogurt, chips, and lime wedges as desired. Serve hot.

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 640mgPotassium: 850mgFiber: 9gSugar: 7gVitamin A: 2400IUVitamin C: 35mgCalcium: 80mgIron: 4mg

Notes

Make it creamy with a spoonful of yogurt or lighten it up with more broth and added vegetables like zucchini or spinach. For more spice, stir in extra chipotle or jalapeño. Freezes well and thickens over time — just reheat gently with added broth.

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