Why You’ll Love This Recipe
Very little prep work and chopping. This taco soup recipe is so quick and easy to whip up–it makes a great weeknight dinner! Packed full of veggies! Like beans, corn, and tomatoes. We love veggie-packed dinners around here (like my chicken pot pie soup!). Robust flavor. Thanks to my special blend of spices. I use a homemade, carefully perfected taco seasoning; it tastes so much better than the store-bought stuff! Freezes well! If you only need a few servings or simply like to meal prep your food, you’ll want to save this one!
Cozy up your taco Tuesday with this hearty taco soup! This is the perfect cold weather dinner; it’s made with warm spices and plenty of protein. We love topping ours with corn chips, sour cream (Rhett goes extra heavy on the sour cream, I caught him licking the spoon last time I made this 😬), and cheese, but it tastes great plain too!
What You Need
Sure, there are quite a few ingredients in the photo below, but most of them are spices or canned veggies that require absolutely zero prep on your end.
Spices. While you could use store-bought, I prefer to make my own taco seasoning. I’m likely biased, but I truly believe it has the best flavor and I very carefully designed and tweaked it for this very soup! You’ll need chili powder, ancho chili powder (the secret ingredient in my potato soup and my award-winning chili recipe!), cumin, smoked paprika (also used in my chicken and rice soup), onion and garlic powder, oregano, black pepper, and cayenne pepper. Mostly classic taco spices! Onion & garlic. These are the only two ingredients you will need to chop, making this recipe perfect for those days when you’re feeling a bit lazy in the kitchen! And I’ll be honest, as the days get shorter and the weather gets colder, that’s just about every day for me. Ground beef. Use whichever kind you like, I typically use 90-93% lean. You could alternatively use ground chicken or turkey with no other changes needed. Veggies. This soup is packed with canned veggies like tomatoes, black and pinto beans, green chiles, and Mexican corn (which has poblano and red peppers in it). Make sure you grab mild chiles if you are sensitive to spice! Beef broth. You could also use veggie or chicken broth or even my homemade chicken stock if that’s all you have on hand though.
SAM’S TIP: Despite the cayenne pepper and green chiles, I don’t think this soup is too spicy. If you want to up the spice, you can increase the cayenne pepper and use hot green chiles. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Taco Soup
SAM’S TIP: Unlike creamier soups like cream of crab or broccoli cheddar soup, my taco soup actually freezes really well! Just make sure to use a freezer-safe container and leave some room for the soup to expand as it freezes. Check out my cozy soup recipe series for more satisfying soup recipes! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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