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Taco Soup

Taco Soup has all of the hearty flavors of a regular taco wrapped up into a big bowl of cozy soup!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Servings: 6 -8 servings
Author: Sarah De la Cruz


  • 1 T olive oil
  • 1 large onion diced
  • 1 large can of young jackfruit in brine rinsed and shredded (discard pods and "triangle" tips)
  • 1 can black beans
  • 3 t chili powder
  • 2 t cumin
  • 1 t salt
  • 1 t paprika
  • 1 t onion powder
  • 1 t garlic powder
  • 1 t oregano preferably Mexican
  • 1 bay leaf
  • 1 c quinoa rinsed
  • 1 can crushed tomatoes 14.5 oz
  • 6 c water/veggie stock
  • 2 c frozen corn

Top with:

  • diced avocado
  • cilantro
  • green onion
  • shredded cheese—we like Daiya cheddar
  • tortilla chips


  • Heat oil in a large soup pot on the stove over medium heat.
  • Add the onion and cook until starting to brown.
  • Add the shredded jackfruit and black beans. Stir and allow to heat through for a minute or two.
  • Add all of the spices—chili powder, cumin, salt, paprika, onion powder, garlic powder, oregano, and bay leaf. Mix well to incorporate and allow to brown for a minute.
  • Add rinsed quinoa and crushed tomatoes and stir again.
  • Add the water or veggie stock and stir well.
  • Bring to a boil, then reduce to a simmer and allow to cook for about 15 - 20 minutes, until quinoa is tender.
  • Add the frozen corn and allow to cook for 5 more minutes to allow the corn to heat through.
  • Serve with your favorite toppings!