Taco Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
417 kcal
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Course
Main Course, Soup
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Cuisine
Tex-Mex
Taco Soup
Description
Taco Soup is made by first combining chili powder, cumin, smoked paprika, oregano, and salt to create a seasoning blend. Ground turkey is browned with onions, garlic, and the seasoning mix, then tomato paste is added to deepen the flavor. A portion of canned tomatoes and black beans are pureed to thicken the broth, which is combined with the remaining tomatoes, beans, and chicken broth. The soup simmers to meld flavors and develop a rich, robust base. Frozen corn is added toward the end for additional texture and natural sweetness.
The soup offers a savory, mildly spiced profile with smoky undertones from paprika and earthiness from cumin and oregano. The slow simmer allows the flavors to blend without becoming overpowering, creating a gently thickened broth with tender meat and soft beans. Bright cilantro and lime juice added before serving give a fresh contrast to the warm spices.
Taco Soup works well as a filling lunch or dinner, served with optional toppings like cheese, sour cream, or tortilla chips for added creaminess and crunch. Its substantial ingredients and balanced seasonings provide a satisfying meal with southwestern appeal.
When preparing, aim for ground meat with 90 to 93% lean content for the best texture and to avoid grease. Leftover soup stores well in the fridge for up to 4 days or freezes for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding broth or water as needed to adjust consistency.
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ¾ teaspoon salt
- 3 (10-oz) diced tomatoes original or mild, depending on your heat preference, cans Rotel
- 3 (10-oz) green chili pepper original or mild, depending on your heat preference, cans Rotel
- 2 (15-oz) black beans drained and rinsed
- ¼ cup extra-virgin olive oil
- 1 onion large yellow, finely chopped
- 5 garlic cloves, minced
- 1⅓ pounds ground turkey or chicken, beef, or pork; see note
- 1 tablespoon tomato paste
- 2½ cups chicken broth
- 1 cup corn frozen
- ¼ cup cilantro chopped fresh, plus more for serving
- 1 tablespoon lime juice fresh, from 1 lime
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
- Choose ground meat with 90 to 93% lean content for optimal texture and flavor balance.
- Avoid extra-lean ground chicken (all breast meat) to prevent dryness in the soup.
- Ground pork tends to be fattier; adjust amounts or drain excess fat accordingly.
- Store cooled soup in airtight containers in the refrigerator up to 4 days or freeze up to 3 months.
- Reheat on stovetop over medium heat, adding broth or water as needed for desired thickness.
- Add toppings like cheese, sour cream, or tortilla chips immediately before serving for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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