This Creamy Pinto Bean Taco Soup is a vegetarian powerhouse of a meal. It may not look like much, but it tastes like a dream and is incredibly easy to throw together. Think cheesy bean burritos in soup form with lots of taco seasoning. So, so delicious! You won’t miss the meat one bit!

We’re more than halfway through September which means….it’s officially soup season!

Now, I adore soup and eat it all year long, but I do understand that most of us need chillier temperatures to be into the idea of soup. I get it. Now that we’re almost officially in fall, I think I can safely share a soup recipe and not make people upset.

And this Creamy Pinto Bean Taco Soup is one for the books!

This soup may not look that glamorous, but I promise you, it tastes like a dream.

Vegetarian, loaded with protein and fiber, flavored with ancho chiles and tons of delicious spices…this one will make you forget all about your meat-based chili recipe.

This soup tastes like the inside of a bean and cheese burrito – with the flavor cranked way up – in soup form. It’s cozy and hearty and absolutely scrumptious.

I love to serve this chili style: topped with sour cream or Greek yogurt, shredded cheese, scallions, avocados, and some tortilla chips for some crunch. You can add whatever toppings you like!

Gosh, my mouth is watering just typing that out!

Another thing I love about this soup: how EASY to comes together.

Everything goes into a big pot and simmers away until it is thickened and the flavors have gotten to know each other. Dinner is on the table in just over 30 minutes, and I can feel good about serving something nutritious and satisfying.

Ingredients Needed to Make This Creamy Pinto Bean Taco Soup:

Avocado or olive oil
Onion
Garlic
Dried ancho chiles — I buy mine on Amazon, but most grocery stores carry them now
Bay leaf
Spices: ground cumin, smoked paprika, chili powder, ground coriander, garlic salt, onion powder
Canned pinto beans, drained and rinsed well
Canned diced tomatoes
Low-sodium vegetable broth (if not keeping vegetarian, chicken broth also works. I sometimes use bone broth for even more protein!)
Sharp cheddar cheese
Salt and pepper, to taste
Optional Garnishes for Serving: shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, scallions, avocado, tortilla chips, cilantro, lime wedges

How to Make This Creamy Pinto Bean Taco Soup:

Heat a large pot or Dutch oven over medium and add the oil. Once the oil is hot, add the onion, garlic, and a pinch of salt and cook, stirring frequently, until the onion begins to soften.
Stir in the bell pepper, dried chiles, bay leaf, and spices. Cook for a few minutes until the spices are fragrant.
Stir in the beans, tomatoes, and broth and stir to combine. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the liquid is somewhat reduced and the soup is starting to thicken up a bit.
Remove the dried ancho chiles and the bay leaf from the pot and discard.
Using an immersion blender, partially blend the soup (alternatively, ladle some of the soup into a traditional blender, blend, and then return it to the pot once pureed). The idea is to thicken the soup up a bit while still leaving a good amount of texture.
Stir in the shredded cheddar cheese. Season the soup, to taste, with salt and pepper.
To Serve: ladle the soup into bowls and garnish how you see fit. I love a dollop of sour cream/yogurt, some more shredded cheese, hot sauce, scallions, and a few tortilla chips.

Other Recipes You Might Enjoy:

I can’t think of a better cozy meal to kick off fall, football season, and cooler temperatures! This is my favorite time of year, and meals like this are definitely a big reason for that!

@yestoyolks ✨CREAMY PINTO BEAN TACO SOUP✨ This soup is a vegetarian powerhouse of a meal. It may not look like much, but it tastes like a dream and is incredibly easy to throw together. Think cheesy bean burritos in soup form with lots of taco seasoning. So, so delicious! You won't miss the meat one bit! INGREDIENTS: 1 tablespoon avocado or olive oil 1 large onion, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 1 dried ancho chile 1 bay leaf 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon garlic salt 1 teaspoon onion powder 3 (15-oz) cans pinto beans, drained and rinsed well 1 (15-oz) can diced tomatoes 4 cups low-sodium vegetable broth (if not keeping vegetarian, chicken broth also works) 1 cup sharp cheddar cheese, grated Salt and pepper, to taste Optional Garnishes for Serving: shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, scallions, avocado, tortilla chips, cilantro, lime wedges FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #soupseason #vegetarian #tacosoup #beansoup ♬ Ghibli-style nostalgic waltz – MaSssuguMusic

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