Taco Soup

Name: Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 2 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ¾ teaspoon salt; 3 (10-oz) cans Rotel diced tomatoes and green chilis; 2 (15-oz) cans black beans, drained and rinsed; ¼ cup extra-virgin olive oil; 1 large yellow onion, finely chopped; 5 cloves garlic, minced; 1⅓ pounds ground turkey, chicken, beef, or pork (see note); 1 tablespoon tomato paste; 2½ cups chicken broth; 1 cup frozen corn; ¼ cup chopped fresh cilantro, plus more for serving; 1 tablespoon fresh lime juice (from 1 lime)

User Reviews

5.0

90 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
417 kcal
Course
Main Course, Soup
Cuisine
Tex-Mex

Taco Soup

Iris Warren

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Ready in just 45 minutes, this taco soup is packed with Tex-Mex flavor and perfect for loading up with your favorite toppings.

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Ingredients

Servings

2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
¾ teaspoon salt
3 (10-oz) cans Rotel diced tomatoes and green chilis (original or mild, depending on your heat preference)
2 (15-oz) cans black beans, drained and rinsed
¼ cup extra-virgin olive oil
1 large yellow onion, finely chopped
5 cloves garlic, minced
1⅓ pounds ground turkey, chicken, beef, or pork (see note)
1 tablespoon tomato paste
2½ cups chicken broth
1 cup frozen corn
¼ cup chopped fresh cilantro, plus more for serving
1 tablespoon fresh lime juice (from 1 lime)

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Instructions

In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.
Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.
Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.
Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.
Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice.

Notes

Note: When selecting ground meat for this recipe, 90 to 93% lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you're using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like "all breast meat," as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months. When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste.
Note: When selecting ground meat for this recipe, 90 to 93% lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you're using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like "all breast meat," as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.
Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months. When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste.

Nutrition Information

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Calories 417kcal (21%) Carbohydrates 44g (15%) Protein 34g (68%) Fat 27g (42%) Saturated Fat 4g (20%) Cholesterol 73mg (24%) Sodium 955mg (40%) Fiber 15g (60%) Sugar 9g (18%)