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Jalapeno Lime Taco Soup

Recipe by: Eileen M, Featured on Chef AJ’s channel on 6/18/24


  • One large yellow onion, chopped
  • One 28 ounce can of crushed tomatoes
  • One 15 ounce can of corn kernels, drained and rinsed
  • One 15 ounce can of white beans, such as Great Northern, Navy, or Garbonzo, drained and rinsed
  • One 15 ounce can of black beans, drained and rinsed
  • One 15 ounce can of diced tomatoes, with the juice
  • 3 cups water
  • 2T. California Balsamic Jalapeno Lime Balsamic
  • Optional toppings: Cilantro, sour cream, avocado and/or tortilla chips


  1. Water sauté the onion over medium high heat until soft, about 3 minutes
  2. Add the crushed tomatoes, diced tomatoes, beans, corn and water. Bring the mixture to a boil then turn off.
  3. Add the Jalapeno Lime Balsamic and stir to combine.
  4. Ladle into bowls, add optional toppings if using, and enjoy!


  • This tasty, vegan, SOS-free soup is made with ingredients usually found inside a taco, with optional traditional taco toppings. It is so easy to make – keep these staples on hand and dinner can be on the table in under 15 minutes!
  • To keep it SOS-free, use “No added salt” for all the canned goods. Or, substitute 1.5 cups of the fresh or frozen version, for any of the canned goods.
  • This is a big recipe but it easily keeps 5 or more days in the refrigerator. This soup also freezes well.
  • For homemade tortilla chips, preheat over to 400 degrees and put several tortilla directly on oven racks. Start to observe at 10 minutes and remove when they are lightly brown. Let cool for a minute and use kitchen scissors or a pizza cutter to cut into wedges. They are best eaten on the day they are made. For anyone not strictly SOS-free, store bought tortillas chips are tasty as well.
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