Loaded Veggie Nacho Soup

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Bowls of Loaded Veggie Nacho Soup topped with DIY Chili Cheese FritosSometimes eating healthy is really hard. You eat well for a while but inevitably begin to miss the familiar, comforting foods that are no longer on your menu. This has happened to me many times over. But, I have a solution, and that’s to get creative; to modify and find ways around restrictions and rules so I can still enjoy my food without ditching my healthy eating habits.

The good news ? This soup satisfies both requirements. It has all the taste of the hearty, comforting dishes you love plus all of the nutritional and health benefits and whole foods ingredients your body craves. Plus, it’s easy, vegan and gluten free – a win-win for all parties involved.

Plate of limes and red onion for garnishing Vegan Veggie Nacho SoupOriginally I set out to make a tortilla soup mixed with a vegan chili. The name didn’t hit me until I was taking my first bites and thought, “Wow, this tastes exactly like nachos!” The crunchy chips on top and all of the traditional nacho toppings had me totally sold. It’s like healthy food and comfort food all wrapped into one.

Baking sheet of DIY Chili Cheese Fritos for topping our Loaded Nacho Soup recipeThese DIY baked chili cheese fritos are perfection on top of this soup. But you can also just use tortilla chips for a quicker, easier option.

Bowls of Loaded Veggie Nacho Soup and a baking sheet of chipsWhat I love about this soup:

1) It comes together in about 30 minutes.
2) Is rich and hearty with the perfect balance of tomato-y thickness and savory broth.
3) And is loaded with veggies: onion, tomato, chilis, fresh salsa, plus fresh avocado and red onion on top. Cilantro would also make a brilliant addition.

Dream big, friends, and don’t skimp on toppings. That’s my motto.

Two bowls of Loaded Nacho Soup with toppings for a delicious vegan mealI think we’ll be seeing a lot of this soup this winter. It’s so perfect for cold weather, plus makes enough to feed you for at least two if not three meals. Make it your own and adjust the heat, toppings and yield to best suit your family. It’s extremely customizable and thoroughly delicious. Enjoy!

Bowls of Veggie Nacho Soup for a comforting vegan meal

Loaded Veggie Nacho Soup

Vegan, gluten free tortilla soup that tastes just like loaded nachos! Pile this simple soup high with gluten free tortilla chips or my DIY chili cheese fritos and your favorite veggies for the ultimate healthy indulgence.
Author Minimalist Baker
Print
Two bowls of Loaded Veggie Nacho Soup beside bowls of salsa and chopped red onion and lime
4.95 from 19 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp olive oil
  • 1/2 large onion (chopped)
  • 3 cloves garlic (diced)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp each sea salt and black pepper
  • 1 6-oz can tomato paste*
  • 2 1/2 cups water
  • 2 cups low sodium vegetable broth (DIY or store-bought)
  • 1 cup your favorite fresh, chunky salsa
  • 1 4-ounce can mild diced green chilis
  • 2 15-ounce cans black beans (lightly drained)

FOR TOPPING (optional)

Instructions

  • Heat a large pot over medium heat.
  • Add olive oil, onion, garlic and sir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
  • Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
  • Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
  • Serve hot with tortilla chips or DIY chili cheese fritos, fresh onion, avocado or guacamole, fresh cilantro, etc. Add grated cheese or sour cream for non-vegan options.

Notes

* You can sub the tomato paste for 1 28 oz. can crushed tomatoes and omit the water.
*If not vegan/vegetarian, as an option you could sub 1 of the cans of black beans for 1 cup cooked shredded chicken.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 316 Carbohydrates: 53 g Protein: 16 g Fat: 5.9 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 990 mg Potassium: 0 mg Fiber: 16 g Sugar: 11 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg

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  1. J says

    This was super easy to make. I used red onion for both cooking and as a topping. Added leftover pinto beans and portobello mushroom slices between steps 2 and 3. Baked the DIY chili cheese fritos, which were so tasty just on their own.

  2. Sneha says

    Such an easy, delicious soup and the tortilla chip recipe is perfect! I feel like this is a soup I regularly cave and it’s such an easy pantry meal (we use homemade salsa) we can make anytime.

  3. Sylvie says

    This has become my favourite soup. I crave it! Its so delicious! I’ve also made it on two separate occasions for sick friends and they quickly called me to tell me they’d loved the soup! So don’t just take my word for it, take theirs too! LOL

  4. Sophia says

    Delicious, easy to make and filling. I added a can of red beans after realizing I only had 1 can of black beans. A tasty addition. Made the DIY Chili Fritos and they were the perfect addition. Definitely will be making this again.

  5. Leanna Rudolph says

    This soup turned out soooooo good! We put all the toppings on it, and it was perfect for a cold fall night. It made alot of soup for my small family so I get soup for lunch tomorrow too! Oh, and it was super simple too, perfect for a weeknight. I’m putting this into my regular rotation. Thanks for sharing !

  6. Matthew Allen Hays says

    Why is this called “loaded veggie” when there’s only vegetable broth and tomato/onion blends. Surely we can be more creative to add in more veggies in the onion sauté.

    • Julie Walsh says

      I made a version of this soup and added golden hominy, chopped collards, and carrots. The toppings make yum though!

  7. Heather says

    This was wonderful! I did use jarred salsa, but it still came out great. I topped mine with sour cream, cheese, and whole grain tortilla chips, my daughter went with cheese and the tortilla chips, and my husband went all out with sour cream, cheese, fresh cut onion, hot sauce, the tortilla chips, lime juice, and fresh tomatoes. Everyone loved it! I’m always looking for new things to try for my family, and it was delicious! I am subscribing to your blog now for more great ideas! Thanks for the great recipe!

    • Support @ Minimalist Baker says

      Hi Amanda! We haven’t tried making it in a crockpot! If you give it a try, report back! Good luck!

    • Maggie says

      It has been posted higher up in the comments, that the paste is a 4 oz can. 28 oz can of crushed tomatoes were recommended as a substitute, as listed in the ingredients.
      Perhaps Dana Schultz can confirm the 4 oz paste size in the ingredients list, so as to cause less confusion, to new cooks in particular?
      This recipe is something I would like to try for my vegan niece, once the weather turns cooler. I will leave a comment once she tries it.

  8. Essence says

    OMG!!! I LOVE THIS RECIPE! I just made it tonite I love it soo much and even my family does and they are carnivores lolol. I just added some corn and vegan sour cream! Its amazing!

  9. Stacey says

    Hi Dana!

    I just made this tonight (3/2017) and it was AWESOME! It was easy, healthy and so tasty and earned a place in the meal rotation at my house. I even did the “fritos” and they came out great also. Thanks for all your great recipes and all the fun on your insta stories, you always make me smile. :)

  10. Rose says

    It was kinda tasty but I feel like it was lacking more flavor just by itself. With toppings it was fine.

  11. Serenity says

    This is amazing. I followed the recipe exact and it was delicious! I was a bit skeptical at first because the ingredients seem so simple, but if was so wrong. My husband raved about it all night. Thanks so much!! Oh p.s. Make the chili cheese Fritos!!!!! They are sooooo good!

  12. Robin says

    I made this last week, and my family all loved it. My husband said I needed to make it again and often! I used kidney beans in place of the black beans and a fresh jalapeño (no seeds) in place of the canned chilis. For fresh salsa, I used Trader Joes hot pico de gallo. It was quite spicy, but delicious.

  13. Brookelynne says

    I cannot thank you guys enough!

    This recipe is PHENOMENAL. Far be it from me to judge a recipe by its simple ingredients, but my husband scoffed at the mere idea of this soup. I’ve been vegan for a few years and he finally decided to try to change his ways this year – so far, it has been a struggle. But every single recipe I make of yours, my entire family loves! He said this was the best soup he’s ever had – I’m pretty sure he had four bowls, and he took a heaping container full for his work lunch today. Any time my husband likes something that is vegan (or just plain healthy!) I know it is a success.

    We served ours with crushed tortilla chips and homemade guacamole and it was just divine. I look forward to serving this at dinner parties for years to come!

    FOR THOSE LOOKING FOR SUBSTITUTIONS (not listed):
    – I used jarred salsa (one that I had purchased for my husband that none of us liked – so it doesn’t have to be fresh or the best salsa in the house)
    – I didn’t have tomato paste, so I subbed one 15 oz can of tomato sauce and a half 15oz can of fire roasted tomatoes (muir glen brand) – this means I also didn’t add ANY water!
    – I omitted the green chills since I served it to my toddler, and subbed corn instead (I didn’t measure this, I just dumped the rest of the freezer bag I had on hand)

    Try this, you won’t regret it!

    • Brookelynne says

      Hi Monica,

      I made this recipe last night and my entire family was in love! And I used a jar of salsa that I didn’t even like… so YES. You absolutely can!

    • Dana @ Minimalist Baker says

      Lori, it’s an error in the recipe plug-in we’re currently using. Sorry for the inconvenience, but it will be remedied soon!

  14. The Horse Enabler says

    Love — thank you so much for creating + sharing this (and the homemade fritos). A nacho-loving girlfriend of mine, whom my eldest has nicknamed “Hot + Spicy” (seriously), sent me this link because she just knew it was meant for me to make. Super-easy and super-delicious. We’re just really strict vegetarians (although my youngest is on a modified keto diet so he does eat a lot of animal protein and we monitor his spicy intake) but this recipe, as is, would be ideal for anyone who likes spicy yumminess. Like us. Next time we’ll be doubling the frito recipe because it was kinda hard to control ourselves …. Oops.

    • Dana @ Minimalist Baker says

      Those frito chips are so good with this, right?! Glad you all enjoyed it so much!

  15. Samantha D says

    I made this tonight for the family – my hubby loved it as is. I added some vegan cheese and vegan sour cream for the kids and they loved it too! Thanks!!

    Sam

  16. Ian says

    Such a delicious soup! For a little more Mexican zest and even more flavour, get some corn on the cob and cut off kernels and roast them. Add to recipe and also add 1/2 teaspoon or so of smoked paprika. Dish is amazing! One of the best.

  17. Megan - The Emotional Baker says

    This sounds perfect! I love all the flavors you used. Definitely making this this winter :)

  18. Jess says

    Oh wow, Dana – this makes me so happy. It was only recently that someone introduced me to putting Fritos on top of chili and soup. I’d prefer not to by bags of real fritos if I can help it, so I’m thrilled to have a much nicer option – and so simple to boot!

  19. Monique @ Ambitious Kitchen says

    My kind of soup! Love how easy and healthy it is – loaded with fiber & protein! Can’t wait to make it. xoxo

  20. Kathryn says

    The toppings totally make a good soap and I love the idea of all of my favourite nacho toppings on top of a bowl of delicious and hearty soup. So good for the cold weather!

  21. Katy says

    Agreed, it’s so hard to keep eating healthy when pizza is just calling your name! Love the idea of turning something a little less healthy (nachos) to something totally healthy without even realizing it’s healthy. Pinned!

  22. Dixya @ Food, Pleasure, and Health says

    going to make this next Monday – its a perfect Meatless Monday comfort heaven.

  23. Jordan Lynn // Life Between Lattes says

    I love healthy “comfort” food, especially in the winter! This looks ah-mazing!

  24. Lily @ Life, Love, and Cupcakes says

    I find that when I want comfort foods but I’m trying to eat healthy, soups are the way to go! These sounds like a great healthy, but comforting option!

  25. Abby @ The Frosted Vegan says

    Um nachos in a soup?! This is the ticket for this crazy weather we are having. Dinner is done and done!