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Taco soup is a hardy, flavorful, and versatile one-pot dish packed with healthy ingredients, perfect for a comforting and satisfying meal. Vegetarian adaptable and gluten-free.

Taco Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Taco soup is a hardy, flavorful, and versatile one-pot dish packed with healthy ingredients, perfect for a comforting and satisfying meal. Vegetarian adaptable and gluten-free.


Ingredients

Units Scale
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno, diced (use less for less spicy)
  • 1 pound ground meat; beef, turkey, chicken, or plant-based (or skip and add more beans)
  • 3 tablespoons taco seasoning (see notes)
  • 1 poblano pepper, chopped or canned green chiles
  • 1 cup fresh or frozen corn
  • 14-ounce can of black beans and the juice
  • 14-ounce can of crushed or diced tomatoes (fire-roasted adds more flavor)
  • 1 tablespoon tomato paste
  • 2 cups chicken broth or beef broth
  • 1 1/2 teaspoon salt- adjust to taste!
  • 1 teaspoon ancho chili powder or chipotle powder or chili powder
  • 1 teaspoon ground cumin
  • Suggested Topping Options: cotija cheese, avocado, grated cheddar cheese, hot sauce, tortilla chips, pickled jalapenos, sour cream (or vegan sour cream), cilantro, fresh lime.

Instructions

  1. Saute onion with avocado oil in a large soup pot for 5 minutes over medium-high heat.
  2. Add garlic, jalapeno, meat, taco seasoning and salt. Cook for 10 minutes on medium heat until meat is cooked through and lightly browned. (drain extra oil if desired- it does give a lot of flavor!)
  3. Stir in poblano pepper, corn, black beans, tomatoes, tomato paste, broth, salt, ancho chili powder, cumin and simmer for 15 minutes. Taste and adjust seasonings.

Toppings: Serve with cojita cheese, grated cheddar cheese, tortilla chips, pickled jalapenos, sour cream (or vegan sour cream), cilantro, fresh lime.


Notes

This soup is mild to medium spicy. Add more or less jalapeno to taste.

We used low sodium beans and chicken broth. 

Taco Seasoning:1/2 T. chili pwd., 1 T. each: ground cumin, coriander, granulated garlic or garlic powder, 2 t. Mexican oregano, 1/4– 3/4 teaspoons ground chipotle powder (or smoked paprika or cayenne pepper), 2 t. salt, 1 t. sugar, 1/4– 1/2 teaspoon ground pepper. Mix together.

You can use a store-bought packet of taco seasoning. Note whether it contains salt and adjust the recipe if needed. 1 ounce packet = 3 tablespoons.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 170
  • Sugar: 3.1 g
  • Sodium: 474.8 mg
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 14 g
  • Fiber: 3.5 g
  • Protein: 16.6 g
  • Cholesterol: 48 mg