Taco Soup Recipe – Mexican , American Special
The Taco Soup recipe turns the bold, comforting flavors of tacos into a rich, satisfying one-pot meal. Ground beef (or turkey) is browned with onion and garlic, then combined with beans, corn, diced tomatoes, taco seasoning, and broth to create a hearty base that simmers until all the flavors meld. Topped with shredded cheese, fresh cilantro, diced avocado, and crispy tortilla chips, this soup delivers layers of texture and flavor. Ideal for busy weeknights, casual gatherings, or when you want something warm and easy that still feels homemade and vibrant.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Soup:
- 1 lb (450 g) ground beef or turkey (or a meat substitute)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 1 can (10 oz) diced tomatoes with green chilies (optional for extra spice)
- 1 packet taco seasoning (or homemade)
- 2 cups beef or chicken broth
- Salt and pepper to taste
For Toppings:
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Avocado, diced
- Tortilla chips or strips
- Lime wedges
How to make Taco Soup :
Cook the Meat:In a large pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain excess fat if necessary. Add chopped onion and garlic, cooking until the onion is translucent.
Add Ingredients:Stir in the black beans, kidney beans, corn, diced tomatoes (with juices), taco seasoning, and broth. Bring to a boil, then reduce heat and let simmer for about 20-30 minutes to meld flavors.
Adjust Seasoning:Taste the soup and adjust salt, pepper, or taco seasoning as desired.
Serve:Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, avocado, and tortilla chips. Squeeze lime juice over the top for added flavor.
Recipe Notes :
Use lean ground beef or turkey to control fat; drain excess grease for a cleaner broth.
Rinse canned beans well to reduce sodium and avoid choking broth.
For greater depth, cook the onion and garlic until soft and fragrant before adding other ingredients.
If using taco seasoning packet, start with little and adjust to taste—spice levels vary.
Simmer sufficiently (20-30 mins) to let flavors meld but avoid overcooking beans and corn.
Garnish with a squeeze of lime, shredded cheese, diced avocado, and crispy tortilla chips for contrast.
For leftovers, store in an airtight container in the fridge for up to 3 days; reheat gently.
Optional veggie boosters: bell peppers, zucchini, or mushrooms can be added for more nutrition.
