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Dump-and-Go Vegan Chickpea Taco Soup

Dump-and-Go Vegan Chickpea Taco Soup

Forty minutes. One pot. Zero regrets. That's the deal with this Dump-and-Go Vegan Chickpea Taco Soup, and honestly, it's become my go-to when I want something bold, filling, and totally plant-based without spending my entire evening in the kitchen. Sound like your kind of meal? Keep reading.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: crockpot, DINNER, healthy dinner, Main Course
Cuisine: American
Calories: 241
Ingredients Equipment Method Notes

Ingredients
  

  • The Ingredients Breakdown
  • Here's everything you need for this vegan chickpea taco soup:
  • 2 tablespoons avocado oil
  • 2 bell peppers diced
  • 1 yellow onion diced
  • 1 jalapeño diced (optional skip if you're heat-sensitive)
  • 3 cloves garlic minced
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 4 tablespoons taco seasoning
  • 1 can 15 oz diced fire-roasted tomatoes
  • 1 can 4 oz green chiles
  • 4 cups vegan broth vegan chicken-style broth works amazingly here
  • Juice of 1 lime
  • ½ bunch cilantro chopped
  • Optional Toppings Don't Skip These
  • This is where you make the soup yours. Load up with:
  • Fresh cilantro and sliced green onion
  • Crunchy tortilla chips
  • Creamy vegan yogurt trust me on this one
  • Sliced avocado
  • Your favorite hot sauce
  • How to Make Dump-and-Go Vegan Chickpea Taco Soup

Equipment

  • Equipment
  • You don't need fancy gadgets. Seriously, just grab:
  • 1 large stock pot (your main arena)
  • A cutting board and sharp knife
  • A wooden spoon or ladle for stirring
  • Measuring spoons
  • That's it. No immersion blender, no food processor, no drama.

Method
 

  1. Step 1 — Build Your Flavor Base (5 Minutes)
  2. Heat 2 tablespoons of avocado oil in your stock pot over medium heat. Once it shimmers, add the bell peppers, onion, jalapeño, garlic, chickpeas, and taco seasoning all at once. Cook everything together for about 5 minutes, stirring frequently. You want the veggies to soften slightly and the seasoning to coat every single chickpea. Your kitchen will smell incredible at this point you've been warned.
  3. Step 2 — Simmer It All Together (10–20 Minutes)
  4. Add the fire-roasted tomatoes, green chiles, and broth to the pot. Stir everything together and crank the heat until it reaches a boil. Once boiling, partially cover the pot, lower the heat, and let it simmer for 10 to 20 minutes. The longer you let it go, the deeper the flavors get. I usually aim for the full 20 minutes when I have the time.
  5. Step 3 — Finish Strong
  6. Squeeze in the lime juice and stir in the chopped cilantro. Give the soup a taste and adjust the seasoning more taco seasoning, more lime, more salt. You're the chef here, so trust your palate. This finishing step takes about 2 minutes but makes a noticeable difference in brightness and freshness.
  7. Step 4 — Bowl It Up
  8. Ladle the soup into bowls and pile on those toppings. This is the fun part.

Notes

Nutrition Facts Per Serving

Here's what you get in every bowl of this vegan chickpea taco soup:
Nutrient
 Amount
Calories
 241 kcal
Carbohydrates
 36g
Protein
 9g
Fat
 8g