White Chili Taco Soup

This incredibly delicious White Chili Taco Soup is entirely vegan and gluten free. Super creamy, satisfying and packed with flavor – a must make for lunch and dinner.

My love for white chili will never stop.

It’s a thing for me and you. I made a white chili Vegetarian White Chili, which is an instant reader favorite. If you haven’t tried it yet, try it now. You won’t regret.

Today you can be sure to wow your taste buds with his White Chili Taco Soup. It is amazingly creamy, satisfying, a must make for taco Tuesday and any night, drool worthy, mouthwatering, bold, insanely easy and something you want to eat almost everyday.

How to make White Chili Taco Soup

Heat a sauce pan with a bit of oil or vegetable broth if you prefer oil free cooking. Add garlic, the optional onion and bell pepper, and fry all for around 5 minutes.

After 5 minutes add vegan cream, the vegetable broth, jalapeños, white chili seasoning, salt, and pepper. Cook for 5 minutes more.

Last but not least, if you plan to use the optional corn, add it now. Not earlier. You really want to have a good corn texture not a mushy one.

Divide onto plates or bowls. Garnish with tortilla chips and enjoy. That’s how to make taco soup on the stove.

Also please don’t add the taco chips when cooking the soup. The soup will soak up all the chips and this will definitely change the texture and taste.

So always garnish your soup with tortilla chips. Never add them while cooking.

This is one dish you can serve everyone, no matter what diet direction they follow. It makes an amazing dinner, lunch, or even appetizer.

The beauty of this dish is that’s one whole meal. I find it’s definitely delicious on its own. No need for quinoa or rice.

As always I can’t stress it enough, adjust the white chili seasoning to your own taste. I’m a guy who like it hot, so this is definitely a seasoning which adds a lot of flavor to the dish.

If you don’t like spicy food, or are generally a bit cautious about heat, please start with 1 tsp chili powder instead of 1 Tbs. Similarly use 2 tsp cumin, instead of 2 Tbs. And for the jalapeños, don’t use a 7 oz can just use 3 oz.

You can start from there, if you are insecure and add more later. I really hope that helps.

Please note when you are planning this White Chili Taco Soup ahead for meal preparation, don’t garnish with tortilla chips. Just do that right before eating.

I can tell you that I made this for some friends and everyone loved it. This was such a big hit with everyone.

Don’t miss it guys. It’s a keeper and so super easy.  So make this and keep enjoying and wowing yourself.

You can use your favorite tortilla chips, but if you up for one new kitchen adventure make your own.

How to make tortilla chips

Tortilla chips are really super easy to make. You can use gluten free tortilla wraps and cut them into triangles. You can brush a bit of oil on top, but there’s no need for that.

Transfer the triangles on a baking sheet prepared with parchment paper. Season them from both sides with a taco seasoning and bake them at 410°F for around 10 minutes.

You can use your favorite taco seasoning or my homemade version from  my Vegetarian Fajita Pasta.

If you give this White Chili Taco Soup a try tag me on Instagram and Facebook.

Snap a picture and share your feedback. I’m happy to see it all.

Cheers, Florian.