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Taco Soup

Taco Soup Recipe is the perfect combo of Tacos and Soup and it tastes SO GOOD! One pot meal that's healthy tasty and nutritious! Taco soup is the perfect Mexican fiesta on busy days!

Prep Time
5 mins
Cook Time
5 mins
Servings: 6 Servings
Calories: 335 kcal
Course: Main Course , Soup
Cuisine: South American , American , Mexican , Tex-Mex

Ingredients

Soup
  • 1 Tablespoon oil avocado oil or any neutral oil
  • 1 onion large, diced
  • 1 lb ground beef lean or extra lean
  • 3 cloves garlic minced
  • 1/4 cup cilanto minced
  • 2 teaspoon chilli powder
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon cumin
  • 1 teaspon paprika
  • 1/2 teaspoon each salt and pepper
  • 1 Jalapeño optional
  • 1 cup Canned cherry tomatoes with the juices
  • 4 cups vegetable broth or chicken or beef
  • 1 can black beans drained and rinsed
  • 1 1/2 cups corn fresh or frozen kernels
  • 1/3 cup cilantro leaves
  • 1 lime juiced
Toppings
  • Taco Soup Toppings:
  • sour cream
  • minced cilantro
  • green onions diced
  • avocados
  • diced tomatoes
  • shredded cheese
  • Lime slices
  • Crushed Tortilla Chips/Doritos

Notes

  • Use ground beef or lamb for this recipe. You can also use leftover cooked chicken (like rotisserie), or leave out meats all together. It works jus as well.
  • This is a one pot meal, so tart with a larger pot than you think to allow space as you add in the ingredients.
  • Don't rush the onion sautéing process otherwise your soup will have an overpowering onion taste.
  • Cook the meat well before adding in the liquid.
  • We love canned cherry tomatoes and their juices here however you can use diced, whole, crushed or even fresh tomatoes if seasonal.
  • Veggie stock or broth is what we use, however you can use what you have on hand. 
  • If you have an aversion towards cilantro, you can definitely use parsley. However we find the flavor of cilantro so vital in Mexican inspired dishes. 
  • Use fresh or frozen corn, avoid using canned. 
  • Beans however can be used canned, as long as you drain and rinse them well.
  • Be as creative as you want with the toppings! Make sure to only add toppings when you're ready to serve. 
  • Yes! It's super easy and convenient for those who love slow cooker meals💛 You'll start by sautéing the onions and proceeding to cook the meat until all ready for the liquid. At that point, you'll the liquid, spices and cook on low heat for 5 hours, then add in the corn last. Garnish and serve as above.
  • Taco soup can be made well in advance, so it's a great dinner option for busy days. You can make the soup 6 days in advance. 
  • Store leftover taco soup in the fridge for up to 6 days. 
  • Yes! After the soup has cooked through and cooled down entirely, portion the soup into ziploc bags and freeze it for up to 3 months. 
  • From the fridge, simply Microwave it in a bowl and enjoy. You can likewise reheat it in a pot over the stove on medium heat adding in 2 tablespoons of water per serving while reheating. If frozen, it's best t thaw in the fridge overnight and proceed to reheating it as above.
  • YES! the protein you use is completely up to your taste.
  • While the ingredients are similar, taco soup has a different spice profile and of course a different consistency as it's a soup.
  • It's similar to tacos, chilli, yet in the for of a soup. Something like our Taco Salad, it has the best of both worlds. Either taco and soup or taco and salad!