The Best Taco Soup {Stovetop or Slow Cooker}
User Reviews
4.7
The Best Taco Soup {Stovetop or Slow Cooker}
Description
The Best Taco Soup combines ground meat, multiple beans, tomatoes, and green chiles with aromatic spices including chili powder, cumin, coriander, and smoked or regular paprika. Cooking the beef first and then simmering with broth and tomato-based ingredients yields a rich, brothy soup rather than a thick chili. Adding corn last preserves its texture and sweetness. The soup is seasoned with salt and pepper to taste and served with a variety of toppings like tortilla chips, sour cream, cheese, and cilantro to customize each bowl.
Flavor comes from the careful blend of spices and choice of beans, while the cooking method (either stovetop simmering or slow cooking) develops the taste over time. The broth keeps the soup lighter and less dense compared to chili, making it a satisfying option that’s hearty but not heavy.
Serving this soup with toppings enhances its texture and flavor, providing crunch and creaminess. It works well as a main dish, especially when paired with chips or bread, and the recipe adjusts well to different heat levels depending on the chile and chili powder used.
According to the notes, the soup tastes better the next day and freezes well, making it suitable for meal prep. You can adjust broth quantity to customize thickness and opt for smoother tomato texture by blending diced tomatoes if preferred.
Ingredients
- ½ to 1 to 1 pound lean ground beef or ground turkey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth or beef broth, see note
- 2 cans cans (4-ounces each) green chile mild, medium or hot
- 1 (15-ounce) (15-ounce) can red kidney beans drained and rinsed
- 1 (15-ounce) (15-ounce) can pinto beans drained and rinsed
- 1 (15-ounce) (15-ounce) can diced tomatoes see note
- 2 cans cans (8-ounces each) tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- ½ teaspoon ground coriander
- ½ teaspoon paprika smoked or regular
- ¼ teaspoon garlic powder
- 1 cup corn kernels frozen
- tortilla chips sour cream, cheese, cilantro, etc, or strips, for topping
Instructions
- Stovetop: in a 6-quart pot, brown the ground beef with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease. To the pot add the remaining ingredients except the corn and toppings. Stir well. Bring to a simmer and cook for 15 minutes (or up to 30 minutes). Stir in the corn and heat through. Season to taste with salt and pepper, if needed, and serve with toppings of choice.
- Slow Cooker: in a 10- or 12-inch skillet, brown the ground beef with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease. You can add the beef to the slow cooker now or wait and add it in at the end with the frozen corn. To the insert of a slow cooker add all the remaining ingredients except the corn and toppings. Stir well. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in the corn (and meat, if it was reserved until later) and heat through on high. Season to taste with salt and pepper, if needed, and serve with toppings of choice.
Notes
- The broth amount controls soup thickness; adjust to your preferred consistency.
- Choose mild or medium chili powder to manage heat, reducing quantity if spiciness is a concern.
- Puree diced tomatoes for a smoother texture if desired.
- This soup freezes well and the flavor improves the next day, convenient for make-ahead meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 332kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 2057mg | 86% |
| Fiber | 18g | 72% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
