This comforting one-pot Taco Soup is easy to make with tomatoes, beans, and your choice of ground beef or turkey! It’s a healthy 30-minute meal that brings coziness to any busy weeknight.

If you’re in the mood for more Mexican-inspired soups, be sure to check out my chorizo soup and chicken pozole verde. They’re perfect for adding some variety to your dinner routine!

 

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! I’m telling you, a happy tummy is just one pot and 30 minutes away.

This easy soup recipe is a true family favorite at our house. Paired with a simple avocado salad and a hunk of crusty slow cooker bread, it’s a complete meal that we all love! It’s perfect for cozy nights or when we need a quick, hearty dinner. And, I must admit, we’ve had arguments over who gets the leftovers.

Luckily, there are plenty of servings to go around. To keep the peace, I recommend portioning the soup equally for everyone at the table. ✌️ 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 good quality ingredients is a sure-fire way to make the most delicious taco soup of your life.

• Olive Oil: For sautéing.
• Yellow Onion: You can also use a white onion or shallots.
• Garlic Cloves: Garlic powder can be used if you are out of fresh garlic.
• Taco Meat: You’ll need either 1 pound of lean ground beef or 98% lean ground turkey meat.
• Ground Cumin: I like to stir in a bit of cumin to add a warm, earthy flavor. If you prefer something stronger, I suggest using this homemade taco seasoning.
• Chili Powder: Turn up the heat with a teaspoon of chili powder.
• Dried Oregano: Provides a fresh, earthy note.
• Salt & Black Pepper: Just a simple seasoning to enhance the overall taste and flavors.
• Canned Tomatoes: I highly recommend using diced tomatoes that don’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! I use my homemade enchilada sauce.
• Canned Black Beans: If you’d like to use red kidney beans or any other canned beans, that’s okay, too; just make sure to rinse them well.
• Bay Leaf: Use one to two bay leaves to add a subtle, aromatic flavor to the taco soup.
• Beef Broth: I use low-sodium broth to control the sodium in the soup. Chicken broth or stock are good substitutes.
• Fresh Parsley: Or freshly chopped cilantro, for garnish.
• Sour Cream: For serving.
• Shredded Cheese: I use a Mexican blend of shredded cheese as garnish.

How to Make Taco Soup

For a dish as hearty and full of flavor as this taco soup recipe, the cooking process is surprisingly simple! Follow the below steps to make it happen.

1. Heat Oil: Heat the olive oil over medium heat in a soup pot or Dutch oven.
2. Sauté Onions & Garlic: Add the prepared onions and garlic and sauté for 2 minutes.
3. Add Meat & Seasonings: Stir in the ground meat and season with cumin, chili powder, dried oregano, salt and pepper.
4. Stir & Cook: Stir occasionally to break up the meat and cook for 6 minutes, or until the meat is browned.
5. Add Veggies & Sauce: Add tomatoes, green chiles, enchilada sauce and black beans; stir to combine and cook for 3 minutes.
6. Add Broth: Stir in the broth and bring to a boil; reduce heat to a simmer, and cook for 15 minutes, stirring occasionally.
7. Taste & Adjust: Taste for seasonings and adjust accordingly.
8. Garnish & Serve: Remove your soup from the heat and ladle it into bowls. Garnish with chopped parsley, sour cream and cheese. Serve and enjoy!

What To Serve With Taco Soup?

I have a handful of highly recommended sides to serve with this Mexican-inspired soup. You can’t go wrong with this light, buttery skillet cornbread. It is the perfect side dish to complete this comfort-food meal.

A bowl of fresh mango guacamole with some corn or tortilla chips alongside this soup is a game-changer! But if you’d like something a little more classic, go for this simple basil guac recipe instead.

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 4 days, or freeze it for 2 to 3 months. Reheat it over low heat until it’s nice and warm.

Easy Soup Recipes

• Chicken Tortilla Soup
• Lentil Chorizo Soup
• Chicken Noodle Soup
• Smoke Sausage Kale and Potato Soup