Taco Soup
This post may contain affiliate links. Read my full disclosure policy.
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I followed the recipe exactly as written, and it was delicious! Thanks for another great recipe!
Turned out great! Since I didn’t want it to be super-spicy, I used one can of Original Rotel, and two cans of Mild Rotel. Still had some nice heat. I also used fire-roasted frozen corn. It was just right for us!
This sounds amazing and I can’t wait to make it. How would you adapt the recipe for a slow cooker? Thanks!
Hi Kim, because there are a number of steps you’d need to go through prior to putting everything in the slow cooker (and then it only simmers for 15 minutes), I don’t think this recipe makes much sense for one. Hope you enjoy if you try it!
I rarely write comments, particularily when I need to sub, but I think that shows the flexibility of this recipe. I over bought turkey sandwich meat for Christmas and was looking for a way to use it up, didn’t want to freeze it. Yup, I cut it up in very small pieces, and I saved a minute or two because I didn’t need to brown it. I decided to use the petite diced tomatoes in my pantry and added a can of green chilies. Everyone loved, loved, loved!
I recently made the soup – but, did not add tomato paste. It was just perfect. Don’t hesitate to add extra cumin if you like the spice.
This was quick, easy, and yummy. Almost more chili-ish than soup-ish, very filling. I’d suggest the mild Rotel. It had plenty of spice and I think the regular might have been too spicy for my family. Thanks for another great recipe!
Delicious and easy to make! Made as directed using ground turkey (only change was using less oil — used about 1 TBSP and didn’t seem to impact anything). Whole family loved it. Topped with shredded cheese, crushed chips, avocado. Will definitely make again.
So delicious! We used the suggested toppings of avocado, grated cheddar, and sour cream but cilantro on the side to appease the “tastes like soap” folk at our table! Definitely will make the regular recipe list that is primarily made of your recipes…thank you for making my cooking look like I have talent, lol.
Is this supposed to be less chili powder? We followed recipe (2 tbsp) and we were all fire breathing dragons!
Hi Nate, I’m sorry you found this to be too spicy! Typical chili powder may add a very subtle level of heat, but it shouldn’t be overly spicy. Did you by chance use chipotle chili powder?
When recipes call for Rotel I usually need to fully replace (or at least partially replace) with petite diced tomatoes, as even the mild Rotel is a little much for my family. I can’t wait to try this soup!
Absolutely delicious! Thanks for another fabulous recipe!
This was SOOOO good! Topped with cheese, sour cream, avocado, cilantro and crispy jalapeños…a new family favorite!!!