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Taco Soup
5 from 90 votes

Taco Soup

Taco Soup combines ground turkey with a flavorful blend of chili powder, cumin, smoked paprika, oregano, tomatoes, beans, corn, and fresh lime juice. The soup is cooked by browning the meat and spices, then simmering with blended tomatoes and beans to create a thick, hearty broth. Corn adds a touch of sweetness, while fresh cilantro and lime brighten the dish. It is a comforting option with balanced seasoning that highlights southwestern flavors without overwhelming heat.

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

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

    Cup of Yum
  1. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.
  2. Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 417

% 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.