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Anika's go-to taco soup

Serves   4
Prep time: 15 mins
Cooking time: 25 mins

This vegetarian Go-To taco soup is easy and tasty, and you'll be shimmying in the kitchen too!

  • Soup
  • Tacos
  • Mexican
  • Dinner
  • Vegetarian
taco soup



  • 1 brown onion, peeled and diced
  • 2 cloves garlic, peeled and finely chopped
  • Olive or avocado oil
  • 40g sachet medium spice taco seasoning
  • 400g tin black beans, drained
  • 400g tin kidney beans, drained
  • 400g tin chilli beans
  • 2 x 400g tins cherry tomatoes
  • 400g tin sweetcorn, drained
  • 1L vegetable stock
  • 4 tortillas, cut into thin strips
  • Sour cream, grated cheddar & coriander, to serve


  1. In a large pot, saute the onion and garlic over a medium heat with a drizzle of oil, until softened.
  2. To the onion and garlic, add the taco seasoning, followed by the beans, tomatoes, corn and vegetable stock. Season to taste, and simmer for 20 minutes.
  3. To make crispy tortilla strips, bring a thin layer of oil to a medium high heat in a frying pan. In batches, cook the tortilla strips in hot oil until golden and crispy, then drain on paper towel.
  4. To serve, divide the soup amongst bowls, then sprinkle with grated cheese. Dollop with sour cream, sprinkle over the tortilla strips and garnish with coriander. Serve immediately.