Taco Soup
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This taco soup recipe has all the bold, zesty flavors of your favorite tacos—packed into a satisfying meal that’s ready before you know it.
This easy, weeknight-friendly taco soup is like a quicker, soupier version of chili. Made with homemade taco seasoning, Rotel tomatoes with green chilies, your choice of ground meat, plus beans and corn, it’s the perfect way to enjoy your favorite taco flavors in a satisfying soup.
What sets this taco soup recipe apart from the hundreds of others online is blending some of the beans and tomatoes into a smooth base, which thickens the broth just enough. Healthy and packed with Tex-Mex flavor, it’s perfect for loading up with all the usual taco toppings—avocado, cheese, sour cream, tortilla chips, or whatever else you’re craving.
“I literally never review anything but had to come here to say that I made this tonight and my family of boys loved it!”
Video Tutorial
What You’ll Need To Make Taco Soup
- Chili powder, cumin, smoked paprika, oregano & salt: This Tex-Mex spice blend sets the tone for the soup with earthy, smoky, and slightly spicy flavors.
- Diced tomatoes, black beans & tomato paste: Rotel tomatoes with green chilies add tomato flavor and a touch of heat, beans add protein and texture, and tomato paste deepens the flavor.
- Onion, garlic & olive oil: Cooked together at the start to give the soup a rich, savory base to build on.
- Ground meat: Turkey, chicken, beef, or pork are all great options. For the best flavor and texture, use 90 to 93% lean ground meat. If using poultry, avoid extra-lean “all breast meat” to prevent dryness. Pork is usually higher in fat and not sold in lean versions, so keep that in mind when selecting.
- Chicken Broth: The savory base for the soup.
- Corn, cilantro & lime juice: These ingredients are added at the end—corn for balance and subtle sweetness, fresh cilantro for a pop of fresh herb flavor, and lime to brighten and balance the soup.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1. Mix the seasonings. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt.
Pro Tip: Use American-style chili powder, which is a mild spice blend (not pure ground chiles).
Step 2. Make the thickener. Blend 2 cans of Rotel and ¾ cup of the beans until smooth; set aside. This will help thicken the soup.
Pro Tip. If you often cook with canned beans, store them upside down in the pantry. When you open them, the liquid will be at the top, making it easier to drain.
Step 3. Sauté the aromatics. In a large pot, heat the oil over medium heat. Add the onion and cook until soft, then add the garlic and cook briefly.
Step 4. Brown the meat. Add the ground meat and seasoning mix to the pot, cooking until the meat is browned. Stir in the tomato paste.
Step 5. Add liquids and beans. Stir in the tomato/bean puree, the remaining tomatoes, beans, and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Step 6. Finish the soup. Add the corn, cilantro, and lime juice; simmer briefly. Adjust seasoning to taste and serve with toppings. The soup keeps for up to 4 days in the fridge or can be frozen for up to 3 months.
More Tex-Mex Dinners to Try
Taco Soup
Ingredients
- 2 tablespoons chili powder (see note)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- 3 (10-oz) cans Rotel diced tomatoes and green chilis (original or mild, depending on your heat preference)
- 2 (15-oz) cans black beans, drained and rinsed
- ¼ cup extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1⅓ pounds ground turkey, chicken, beef, or pork (see note)
- 1 tablespoon tomato paste
- 2½ cups chicken broth
- 1 cup frozen corn
- ¼ cup chopped fresh cilantro, plus more for serving
- 1 tablespoon fresh lime juice (from 1 lime)
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.
- Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.
- In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.
- Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.
- Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.
- Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice.
Notes
Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months. When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I love your website as I have always found your recipes to be reliable and delicious. But the taco soup has to be one of my favorites – so easy, so quick and so yum! And it’s clever because you can adjust the heat by your choice of the variety of Rotel tomatoes and green chilies. Quick Q: how do you know how much garlic to add to a recipe when the number of cloves is listed because garlic cloves vary so much in size? Thank you.
So glad you like the soup! Since garlic cloves vary in size, a good rule of thumb is about 1 teaspoon minced garlic per medium clove, and you can adjust to taste from there.
Can I make this soup vegetarian. What fresh vegetables can I add and not the vegetarian fake meat.
Hi Donna, unfortunately, I don’t think this will translate well to being vegetarian. I think you’ll have better luck with looking for a vegetarian version of the soup. Sorry!
I made this last night with ground chicken and Penzey’s Medium Hot Chili Powder. Delicious! Thumbs up from the fam!
Sounds delicious and delightful. Thank you very much!!!!