Taco Soup Recipe • Our Favorite Easy Taco Soup {Video} • Two Purple Figs

Taco Soup is a perfect blend of tasty tacos and a heartwarming filling soup💛. An easy one pot recipe that can be served as a full meal. Loaded with Mexican flavors, black beans, ground beef, corn, cilantro, homemade taco spice and tomatoes. We love our taco soup recipe topped with avocados, sour cream, lime and more cilantro–SO GOOD! 

A. hand holding one bowl of taco soup showing a close up of the beans, tomato broth, corn, minced beef and the toppings like avocados, sour cream, cheese, a lime slice and cilantro

This Taco soup recipe is evert Taco lovers dream! We absolutely can’t get enough of our Birria Tacos–a viral recipe that has been made thousands of times! And one that inspired Lamb Birria, Birria Quesadillas, Birria Pizza and the Birria Ramen.

 

We’ve also been making this Taco Salad for a light weight dinner option, and you can drizzle that with some Nacho Cheese Sauce Recipe. Ground Chicken Tacos are super light as well, and you can use ground turkey for that. 

Lamb Tacos is an essential taco recipe as you know we LOVE Lamb 💛 Other weeknight staples are Salmon Tacos, Mahi Mahi Tacos with Fish Taco Slaw.   Air Fryer Fish Tacos are anther version worth trying.

So today’s recipe as inspired by ALL of the above delicious recipes!

Why You’ll Love Taco Soup

  • It tastes like tacos in a soup bowl 💛 
  • You can eat it as a full meal as it has so many hearty nutritious ingredients.
  • The recipe comes together in 30 minutes start to finish!
  • It’s a one pot wonder, so no mess and no work cleaning up.
  • It’s packed with flavor from the spice blend the ingredients and the toppings.
  • You can top it off however you prefer, it’s up to your taste.
  • This taco soup recipe can be made well in advance, it tastes great the next day, and can even freeze beautifully.

Taco Soup Ingredients 

ingredients to make taco soup on a cooking board including: a jar of stock, a bowl of diced onions, another bowl of minced garlic, some chopped cilantro, a cup of tomatoes canned, a cup of frozen corn, a bowl of black beans, some ground beef, some oil, and a homemade taco spice blend and seasoning

  • Ground Beef. We love lean ground beef for this recipe so 85% or more works well. You can use chicken if it’s your preference too.
  • Onions and Garlic. Adds flavor to the soup.
  • Spice Blend: Chilli powder, cumin, oregano, salt and pepper. You can also use store bought taco seasoning if you’d like.
  • Black beans. Canned works well or freshly cooked. If using canned, drain and rinse well.
  • Cilantro. Lots of it for freshness and flavor.
  • Jalapeno. Optional-for extra spice kick.
  • Corn: fresh or frozen. 
  • Crushed Tomatoes. Our favorite is canned cherry tomatoes in their juices.
  • Stock. Veggies or chicken or beef stock works 

How to Make Taco Soup

The onion is cooking in oil in a large soup pot to make taco soup

  1. Start by cooking the onions in some oil in a large soup pot. Make sure not to speed up this process as always, otherwise your soup will taste primarily like raw onions lol And no one wants that!
    The ground beef, garlic, cilantro, and spices are added to the pot with the onions to cook the taco soup
  2. Once the onions have softened and ready, you’ll add in the ground beef, garlic, tacos spice mix and cilantro.
    A spatula holding off the ground beef mixture close up showing how well cooked the meat is
  3. Now you’ll use a wooden spoon or spatula and keep the heat on high. Stir and cook continuously until the beef is fully cooked through. You can taste and adjust for seasoning at the point.
  4. The taco soup is now ready for the liquid, and here when you add in the canned cherry tomatoes with juices and stock.
    The canned cherry tomatoes in their juices are added in the taco soup pot along with the stock and one jalapeno
  5. Cover the pot and we love sneaking in a jalapeno as well to add an extra spice kick to the taco soup. Bring this mixture to a boil and then lower the heat to medium low.
  6. The soup needs to simmer for about 10 minutes for the flavors to infuse.
    The black beans and corn are now added to the pot of taco soup
  7. Then remove the lid and add in the beans and corn, and allow them to simmer for 20 minutes as the taco soup will be ready after that point.
    A hand holding a handful of cilantro and a lime cut in half ready to squeeze it in as the taco soup recipe is complete
  8. To finish off the soup, we love adding a handful of fresh cilantro and a squeeze of lime into the pot while it’s still hot.

    Taco Soup Toppings:

    Topping ingredients for the taco soup including a bowl of shredded cheese, a cutting board with diced tomatoes, diced avocados, some chopped cilantro, some sour cream, mined green onions and lime slices

  9. While the taco soup is DELICIOUS as it is–we LOVE adding a handful of toppings to take it to the next level.
    -Sour Cream
    -Minced Cilantro
    -Green onions, diced
    -Avocados
    -Diced tomatoes
    -Shredded Cheese
    -Lime slices
    -Crushed Tortilla Chips/Doritos 
    Three bowls of taco soup served up and garnished with different toppings like sour cream, cilantro, tomatoes, avocados, lime slices and chips
  10. Now serve the soup among the bowls, and have everyone dollop in their favorite toppings, or go head and top them yourself. Shredded cheese, chips, avocados, tomatoes, green onions, more cilantro, jalapeno and sour cream.

Taco Soup Tips and FAQ

  1. Use ground beef or lamb for this recipe. You can also use leftover cooked chicken (like rotisserie), or leave out meats all together. It works jus as well.
  2. This is a one pot meal, so tart with a larger pot than you think to allow space as you add in the ingredients.
  3. Don’t rush the onion sautéing process otherwise your soup will have an overpowering onion taste.
  4. Cook the meat well before adding in the liquid.
  5. We love canned cherry tomatoes and their juices here however you can use diced, whole, crushed or even fresh tomatoes if seasonal.
  6. Veggie stock or broth is what we use, however you can use what you have on hand. 
  7. If you have an aversion towards cilantro, you can definitely use parsley. However we find the flavor of cilantro so vital in Mexican inspired dishes. 
  8. Use fresh or frozen corn, avoid using canned. 
  9. Beans however can be used canned, as long as you drain and rinse them well.
  10. Be as creative as you want with the toppings! Make sure to only add toppings when you’re ready to serve. 

A spoon inside a taco soup recipe showing the textures and consistency of the taco soup

Can I make Taco Soup in a Slow Cooker/Crock pot?

Yes! It’s super easy and convenient for those who love slow cooker meals💛 You’ll start by sautéing the onions and proceeding to cook the meat until all ready for the liquid. At that point, you’ll the liquid, spices and cook on low heat for 5 hours, then add in the corn last. Garnish and serve as above.

How to Make ahead?

Taco soup can be made well in advance, so it’s a great dinner option for busy days. You can make the soup 6 days in advance. 

Storing leftovers

Store leftover taco soup in the fridge for up to 6 days. 

Can you Freeze Taco Soup?

Yes! After the soup has cooked through and cooled down entirely, portion the soup into ziploc bags and freeze it for up to 3 months. 

How to Reheat Taco Soup?

From the fridge, simply Microwave it in a bowl and enjoy. You can likewise reheat it in a pot over the stove on medium heat adding in 2 tablespoons of water per serving while reheating. If frozen, it’s best t thaw in the fridge overnight and proceed to reheating it as above.

Can I use ground Turkey instead of beef in Taco Soup?

YES! the protein you use is completely up to your taste.

What’s the difference between Chili and Taco Soup?

While the ingredients are similar, taco soup has a different spice profile and of course a different consistency as it’s a soup.

What does Taco Soup taste Like?

It’s similar to tacos, chilli, yet in the for of a soup. Something like our Taco Salad, it has the best of both worlds. Either taco and soup or taco and salad!

 

side view close up of a taco soup recipe in a bowl loaded with lime slice, cilantro, tomatoes, onions, avocados and sour cream

Soup Recipes

Baked Potato Soup
Tortellini Soup
Chicken Gnocchi Soup
Chickpea Soup
Best Minestrone Soup
Walnut Squash Soup In Squash Cups
Butternut Squash Soup Recipe
Autumn Squash Soup

Taco Soup

Taco Soup Recipe is the perfect combo of Tacos and Soup and it tastes SO GOOD! One pot meal that’s healthy tasty and nutritious! Taco soup is the perfect Mexican fiesta on busy days!

Ingredients

Soup

  • 1
    Tablespoon
    oil
    avocado oil or any neutral oil
  • 1
    onion
    large, diced
  • 1
    lb
    ground beef
    lean or extra lean
  • 3
    cloves
    garlic
    minced
  • 1/4
    cup
    cilanto
    minced
  • 2
    teaspoon
    chilli powder
  • 1 1/2
    teaspoons
    oregano
  • 1/2
    teaspoon
    cumin
  • 1
    teaspon
    paprika
  • 1/2
    teaspoon
    each salt and pepper
  • 1
    Jalapeño
    optional
  • 1
    cup
    canned cherry tomatoes
    with the juices
  • 4
    cups
    vegetable broth
    or chicken or beef
  • 1
    can
    black beans
    drained and rinsed
  • 1 1/2
    cups
    corn
    fresh or frozen kernels
  • 1/3
    cup
    cilantro
    leaves
  • 1
    lime
    juiced

Toppings

  • Taco Soup Toppings:
  • Sour Cream
  • Minced Cilantro
  • Green onions
    diced
  • Avocados
  • Diced tomatoes
  • Shredded Cheese
  • Lime slices
  • Crushed Tortilla Chips/Doritos

Instructions

  1. Start by cooking the onions in some oil in a large soup pot. Make sure not to speed up this process as always, otherwise your soup will taste primarily like raw onions lol And no one wants that!

  2. Once the onions have softened and ready, you’ll add in the ground beef, garlic, tacos spice mix and cilantro.

  3. Now you’ll use a wooden spoon or spatula and keep the heat on high. Stir and cook continuously until the beef is fully cooked through. You can taste and adjust for seasoning at the point.

  4. The taco soup is now ready for the liquid, and here when you add in the canned cherry tomatoes with juices and stock.

  5. Cover the pot and we love sneaking in a jalapeno as well to add an extra spice kick to the taco soup. Bring this mixture to a boil and then lower the heat to medium low.

  6. The soup needs to simmer for about 10 minutes for the flavors to infuse.

  7. Then remove the lid and add in the beans and corn, and allow them to simmer for 20 minutes as the taco soup will be ready after that point.

  8. To finish off the soup, we love adding a handful of fresh cilantro and a squeeze of lime into the pot while it’s still hot.

  9. While the taco soup is DELICIOUS as it is–we LOVE adding a handful of toppings to take it to the next level.

  10. Now serve the soup among the bowls, and have everyone dollop in their favorite toppings, or go head and top them yourself. Shredded cheese, chips, avocados, tomatoes, green onions, more cilantro, jalapeno and sour cream.

Recipe Notes

Taco Soup Tips and FAQ

  1. Use ground beef or lamb for this recipe. You can also use leftover cooked chicken (like rotisserie), or leave out meats all together. It works jus as well.
  2. This is a one pot meal, so tart with a larger pot than you think to allow space as you add in the ingredients.
  3. Don’t rush the onion sautéing process otherwise your soup will have an overpowering onion taste.
  4. Cook the meat well before adding in the liquid.
  5. We love canned cherry tomatoes and their juices here however you can use diced, whole, crushed or even fresh tomatoes if seasonal.
  6. Veggie stock or broth is what we use, however you can use what you have on hand. 
  7. If you have an aversion towards cilantro, you can definitely use parsley. However we find the flavor of cilantro so vital in Mexican inspired dishes. 
  8. Use fresh or frozen corn, avoid using canned. 
  9. Beans however can be used canned, as long as you drain and rinse them well.
  10. Be as creative as you want with the toppings! Make sure to only add toppings when you’re ready to serve. 

Can I make Taco Soup in a Slow Cooker/Crock pot?

Yes! It’s super easy and convenient for those who love slow cooker meals💛 You’ll start by sautéing the onions and proceeding to cook the meat until all ready for the liquid. At that point, you’ll the liquid, spices and cook on low heat for 5 hours, then add in the corn last. Garnish and serve as above.

How to Make ahead?

Taco soup can be made well in advance, so it’s a great dinner option for busy days. You can make the soup 6 days in advance. 

Storing leftovers

Store leftover taco soup in the fridge for up to 6 days. 

Can you Freeze Taco Soup?

Yes! After the soup has cooked through and cooled down entirely, portion the soup into ziploc bags and freeze it for up to 3 months. 

How to Reheat Taco Soup?

From the fridge, simply Microwave it in a bowl and enjoy. You can likewise reheat it in a pot over the stove on medium heat adding in 2 tablespoons of water per serving while reheating. If frozen, it’s best t thaw in the fridge overnight and proceed to reheating it as above.

Can I use ground Turkey instead of beef in Taco Soup?

YES! the protein you use is completely up to your taste.

What’s the difference between Chili and Taco Soup?

While the ingredients are similar, taco soup has a different spice profile and of course a different consistency as it’s a soup.

What does Taco Soup taste Like?

It’s similar to tacos, chilli, yet in the for of a soup. Something like our Taco Salad, it has the best of both worlds. Either taco and soup or taco and salad!

Nutrition Facts

Taco Soup

Amount Per Serving

Calories 335
Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 54mg18%

Sodium 888mg39%

Potassium 574mg16%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 5g6%

Protein 19g38%

Vitamin A 985IU20%

Vitamin C 16mg19%

Calcium 53mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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