This comforting one-pot Taco Soup is easy to make with tomatoes, beans and your choice of beef or turkey! It’s a healthy 30-minute meal that brings coziness to any busy weeknight.
Quick & Easy Taco Soup
I’m a big fan of enjoying soup as a main course, but not just any soup will do. It has to be something substantial and satisfying like this hearty and flavorful taco soup! A happy tummy is just one pot and half an hour away.
This recipe is a true family favorite at our house – I must admit, we’ve had arguments over who gets the leftovers. Luckily, there are plenty of servings to go around. I recommend portioning the soup equally for everyone at the table to keep the peace. ✌️ But I wouldn’t blame you for sneaking an extra bowl!
What You’ll Need
As far as soup goes, this recipe is really simple! Using high-quality ingredients is a sure-fire way to make the most delicious taco soup of your life.
- Olive Oil: For sautéing.
- Yellow Onion: Diced.
- Garlic Cloves: Minced.
- Taco Meat: You’ll need either 1 pound of lean ground beef or 98% lean ground turkey meat.
- Ground Cumin: Half a teaspoon.
- Chili Powder: Turn up the heat with a teaspoon of chili powder!
- Dried Oregano: For a fresh, earthy note.
- Salt & Pepper: To taste.
- Canned Tomatoes: I highly recommend using diced tomatoes that doesn’t add artificial ingredients, GMO products, lye or other unnecessary things to your dreamy tomatoes.
- Canned Chiles: You’ll need a 4-ounce can of diced green chiles.
- Enchilada Sauce: Mild or hot – up to you!
- Canned Black Beans: Well rinsed and drained.
- Bay Leaf: Just one!
- Broth: Low sodium and fat-free.
- Fresh Parsley: Or cilantro, chopped, for garnish.
- Sour Cream: For garnish.
- Shredded Cheese: Mexican blend, for garnish.
How to Make Taco Soup
For a dish as hearty and full of flavor as taco soup, the cooking process is suprisingly simple! Here’s how to make it happen:
- Heat Oil: Heat the olive oil over medium heat in a soup pot or Dutch oven.
- Sauté Onions & Garlic: Add the prepared onions and garlic and sauté for 2 minutes.
- Add Meat & Seasonings: Stir in the ground meat and season with cumin, chili powder, dried oregano, salt and pepper.
- Stir & Cook: Stir occasionally to break up the meat and cook for 6 minutes, or until the meat is browned.
- Add Veggies & Sauce: Add tomatoes, green chiles, enchilada sauce and black beans; stir to combine and cook for 3 minutes.
- Add Broth: Stir in the broth and bring to a boil; reduce heat to a simmer, and cook for 15 minutes, stirring occasionally.
- Taste & Adjust: Taste for seasonings and adjust accordingly.
- Garnish & Serve: Remove your soup from the heat and ladle it into bowls. Garnish with chopped parsley, sour cream and cheese. Serve and enjoy!
Tips for Success
Even though this recipe is simple, it always helps to have a few tricks up your sleeve! I’ve got you covered with the following suggestions.
- Drain Beans Well: It’s super important to rinse and drain your black beans thoroughly before putting them in the soup. You don’t want to add any excess sodium or liquid.
- Stir Meat During Cooking: Don’t forget to give your ground beef or turkey a good stir while it’s simmering with the seasonings. This breaks up clumps and ensures even cooking.
- Season to Taste: One of the great things about soup is how easy it is to adjust the flavor while it’s cooking. Give it a taste before you call it quits and add any last-minute seasonings your taste buds desire! Just be careful to cool it down on the spoon so you don’t burn your mouth.
There are so many fun toppings you can add to your taco soup – it’s such an easy way to experiment! Here are a few yummy ideas:
- Diced Jalapeños
- Avocado Slices
- Lime Wedges
- Crushed Tortilla Chips
- Shredded Lettuce
- Diced Tomatoes
- Pepper Jack Cheese
What Goes with Taco Soup?
I have a handful of highly recommended sides to serve with this Mexican-inspired soup. You can’t go wrong with any of the following!
- Cornbread: This light and buttery Skillet Cornbread is the perfect side dish to complete this comfort-food meal. You’ll love how quick and easy it is!
- Chips & Guac: How could you not crave a bowl of guacamole with some corn or tortilla chips alongside this soup? My Fresh Mango Guacamole is a game-changer! But if you’d like something a little more classic, go for this simple Basil Guac recipe instead.
- Rice: Another healthy and comforting dish, a plate of Garlic Butter Cauliflower Rice plus a bowl of taco soup just makes sense.
How to Store and Reheat Leftovers
- Keep leftover taco soup in an airtight container in the fridge and enjoy it within 1 week. Just wait until it cools before storing. Reheat it over low heat until it’s nice and warm.
Can I Freeze This?
- Definitely! I love freezing this soup for comforting meals throughout the next 6 months. Although it never lasts nearly that long. 🙃
- I recommend freezing individual portions in separate jars or soup containers.
- Thaw frozen soup in the fridge overnight before reheating.
Taco Soup Recipe
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound 98% lean ground turkey meat or lean ground beef
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and fresh ground pepper, to taste
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) green chiles
- 1 can (10 ounces) Red Enchilada Sauce, (mild or hot)
- 1 can (15 ounces) black beans, well rinsed and drained
- 1 bay leaf
- 6 to 7 cups low sodium beef broth, you can also use vegetable broth or chicken broth
- chopped fresh parsley or cilantro, for garnish
- dollops of sour cream, for garnish
- 1 cup shredded mexican blend cheese, for garnish
- Heat olive oil over medium heat in a soup pot or a Dutch oven.
- Add onions and saute for 2 minutes; stir in the garlic and cook for 20 seconds.
- Stir in ground meat and season with cumin, chili powder, dried oregano, salt, and pepper; stir occasionally to break up the meat and cook for 6 minutes, or until meat is browned.
- Add tomatoes, green chiles, enchilada sauce and black beans; stir to combine and cook for 3 minutes.
- Stir in chicken broth and bring to a boil; reduce heat to a simmer, and cook for 15 minutes, stirring occasionally.
- Taste for salt, pepper, and seasonings, and adjust accordingly.
- Remove from heat and ladle soup into bowls.
- Garnish with chopped parsley, sour cream, and cheese.