How long will Taco Soup keep in the fridge?

Taco soup will keep 5 days in a sealed airtight container. Freeze for up to 6 months.

Can I make Taco Soup vegan?

Yes! Simply use plant-based crumbles for the meat, or double the beans or add more veggies.

Can I make Taco Soup in the crock pot or slow cooker?

Taco soup literally cooks in 30 minutes on the stove. You could crock pot it for about 2-3 hours on low, no longer than that as it may overcook it and get mushy.

What is in Taco seasoning?

A combination of spices- chili powder, cumin, powdered garlic, coriander, Mexican oregano, and chipotle powder or smoked paprika.

Taco Soup

Name: Taco Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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.

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

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.

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Instructions

Saute onion with avocado oil in a large soup pot for 5 minutes over medium-high heat.
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!)
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