5 16 Published Oct 14, 2022, Updated May 06, 2024 But since soup season is officially here I figured it would be fun to create a taco soup recipe! It has all the flavors of turkey tacos but in soup form. Plus, it’s made in one pot, which means fewer dishes to clean. Yes please!
Why You’ll Love This Soup
It’s hearty and packed with a ton of flavor! It’s a one-pot meal that can be made in the slow cooker or on the stovetop! Enjoy the flavors of tacos in soup form!
Ingredients Needed
olive oil – to sauté the vegetables and ground meat in for the stovetop method. Avocado oil works as well. onion & garlic – helps create a flavorful base for the soup. ground chicken or turkey – the main source of protein in this soup! I prefer to use ground turkey or ground chicken for this soup, but ground beef will also work. taco seasoning – can’t have taco soup without taco seasoning! Taco seasoning is usually a blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, red pepper flakes (or cayenne pepper), salt, pepper and sometimes a touch of sugar. You can use your favorite store-bought brand or make homemade taco seasoning. If you’re going the store-bought route, my favorite brand is the Siete mild taco seasoning as it’s made with minimal ingredients. red bell pepper – adds a slightly sweet flavor to this soup. Any color bell pepper will work. jalapeño – I used half of a de-seeded pepper, but feel free to add a full one with seeds if you want extra spice. beans – one 15 oz can of pinto beans, and one 15 oz can of black beans are what we’re using for this recipe but feel free to use your favorite type of beans. Kidney beans or chili beans would be great alternatives. tomato sauce – adds a creaminess to the base of the soup and of course a rich tomato flavor! tomatoes – we’re using one 14.5 oz can of diced tomatoes and one 10 oz can of diced tomatoes with green chilis. broth – chicken or vegetable broth are great options. I recommend using low sodium so you can control the saltiness of the soup. If you like a thicker soup, I recommend starting with 2 cups of broth while adding more as desired. lime – a touch of acidity to balance out the flavors. cilantro – adds a fresh addition to the soup. Be sure to save some for extra toppings as well! salt & pepper – brings all the flavors together. toppings of choice – feel free to use your favorite taco toppings for this soup! My go-to toppings are shredded Mexican cheese, avocado, tortilla chips, cilantro and sour cream.
How to Make
On the stove
In the slow cooker
Taco Soup Variations
Vegan – Ditch the meat and add an extra can of beans or lentils instead to make this a vegan taco soup! Add rice – Make this soup heartier by adding a cup or two of brown, white or cauliflower rice. You can stir frozen or fresh cauliflower rice or cooked white/brown rice directly to the soup once it’s done cooking and warming in the slow cooker. Stir and let warm until soup is warm throughout. Spice – The spice level of this soup will depend on what taco seasoning you use and how hot your jalapeño is, but if you wish to add more spice you could chop up a whole jalapeño with the seeds inside or if you want to go the extra mile you could add a serrano pepper as well. On the other hand if you don’t want it spicy at all then simply skip the jalapeño, make sure you’re using a mild taco seasoning and use more plain diced tomatoes instead of the can with green chilies.
How to Serve
I recommend topping this soup with shredded cheese, cilantro, sour cream, avocado and tortilla chips but you can top it with anything you’d like! It’s a filling meal on its own, but if you want to pair it with some sides here are some suggestions:
Chips & guac: a side of guacamole with your favorite tortilla chips. Side salad: garlicky kale salad or avocado salad. Bread: vegan cornbread or sourdough bread. Quesadilla: a corn or flour tortilla with melted cheese to dip in the taco soup would be delicious! I love my chicken quesadillas too!
How to Thicken Taco Soup
This taco soup is primarily broth-based, so it doesn’t get super thick. If you like a thicker soup you can add a third can of beans, but mashed up. This is a great trick for thickening up any broth-based soup! Another option is to add some flour or cornstarch. The best way to go about this is by placing the flour in a separate bowl, adding some broth to the bowl, mixing together, and then pouring it in your soup at a low temperature. If you add the flour or cornstarch directly to the soup it may cause unwanted clumps.
How to Store Leftovers
This soup is perfect for meal prep! I love making a batch on the weekend so I have lunch or dinner ready to go for the week. For storing, allow the soup to cool and then carefully transfer to an airtight container. Store in the refrigerator for up to 5 days. You could also freeze for up to 3 months in a freezer-safe container.
More Soup Recipes to Try
Chicken Enchilada Soup Chicken Wild Rice Soup Mexican Sweet Potato Chicken Soup White Bean Chicken Chili Chicken Fajita Soup Vegetable Soup Butternut Squash and Turkey Chili Vegetarian Chili Classic Minestrone Soup No-Bean Chili (Beef Chili) Chicken Tortilla Soup Turkey Soup
Be sure to check out all my soup recipes here on EBF!
title: “Taco Soup” ShowToc: true date: “2024-11-08” author: “Arthur Lossett”
My favorite topping is a big spoonful or two of Pico de Gallo. It adds a lot of fresh flavor with almost no extra calories. I also love adding some sour cream, shredded cheese, and some crushed tortilla chips (or, if you’re feeling fancy, you could fry your own tortilla strips.
Ingredients Needed
Lean ground beef Diced onion Fresh garlic Taco seasoning packet – Or make your own Taco Seasoning and use about 1/4 cup. Diced canned tomatoes Tomato sauce Canned kidney beans Canned or frozen corn Desired toppings Pico de gallo Sour cream Shredded cheese Crushed tortilla chips Tortilla strips Guacamole
How to Make Taco Soup
Stovetop
Slow Cooker
