Bowl of flavorful Taco Soup topped with cheese and cilantro

Taco Soup

ByCasey Monroe

Why Make This Recipe

Taco soup is a hearty and flavorful dish that brings the essence of taco night into a warm, comforting bowl. It combines all the classic taco flavors with the ease of a soup, making it a perfect choice for busy weeknights or family gatherings. Plus, it’s an adaptable recipe that can cater to various dietary preferences, whether you prefer ground turkey, beef, or even vegetarian options.

How to Make Taco Soup

To create this delicious taco soup, follow these easy steps:

  1. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, and salt. Set it aside for later.
  2. In a blender, combine 2 cans of Rotel tomatoes and 3/4 cup of the black beans. Blend until smooth and then set this mixture aside.
  3. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft, around 6 to 8 minutes.
  4. Stir in the minced garlic and cook until fragrant, about 1 minute.
  5. Add your choice of ground meat to the pot, along with the seasoning mix. Cook the meat until browned, about 5 minutes.
  6. Stir in the tomato paste, then add the blended tomato and bean mixture, the remaining canned tomatoes, the rest of the black beans, and chicken broth.
  7. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes.
  8. Lastly, stir in the frozen corn and simmer for an additional 5 minutes. Add the chopped cilantro and lime juice, adjusting seasoning if needed. Serve with your favorite toppings.

Ingredients

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 3 (10 ounce) cans Rotel diced tomatoes and green chilis
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 1/3 pounds ground turkey, chicken, beef, or pork
  • 1 tablespoon tomato paste
  • 2 1/2 cups chicken broth
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1 tablespoon fresh lime juice

How to Serve Taco Soup

Taco soup is best served hot. You can top it with your favorite additions, such as shredded cheese, sour cream, diced avocados, or tortilla chips. A sprinkle of extra cilantro and a wedge of lime on the side can elevate the dish even more. It is a fun and interactive meal allowing everyone to personalize their bowls.

How to Store Taco Soup

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, taco soup can be frozen for up to 3 months. Just make sure to let it cool down before transferring it to a freezer-safe container.

Tips to Make Taco Soup

  • For a vegetarian version, simply skip the meat and add more beans or vegetables for substance.
  • Use low-sodium chicken broth to control the salt levels in your soup.
  • Spice it up with jalapeños or hot sauce if you like more heat!
  • Consider adding other vegetables, like bell peppers or zucchini, to bulk it up and add nutrients.

Variation

Feel free to customize your taco soup by adding different ingredients. You can switch out the beans for kidney beans, use diced bell peppers for extra crunch, or even throw in some cooked rice or quinoa for a heartier meal.

FAQs

Can I make taco soup in advance?
Yes, taco soup can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.

What can I use as a topping for taco soup?
You can use shredded cheese, sour cream, chopped cilantro, avocado, lime wedges, or tortilla chips as toppings.

Is taco soup healthy?
Taco soup can be a healthy meal option, especially if you use lean meats and load it with vegetables. It’s high in protein and fiber, making it filling and nutritious.