Unleash your love for bold flavors with our roundup of 20 Flavorful Taco Soup Recipes—Spicy & Hearty! Perfect for those chilly evenings or when you’re craving something comforting yet exciting, these recipes promise to spice up your dinner routine. Whether you’re a fan of fiery heat or prefer a milder touch, there’s a bowl here with your name on it. Let’s dive into these delicious creations!
Slow Cooker Beef Taco Soup
Delving into the heart of comfort food, this Slow Cooker Beef Taco Soup combines the richness of beef with the vibrant flavors of taco seasoning, all simmered to perfection. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the beef:
- 1 lb ground beef
- 1 tbsp olive oil
- For the soup base:
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- For serving:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.
- Transfer the browned beef to a slow cooker. Add 1 diced onion, 2 minced garlic cloves, 1 packet taco seasoning, 1 can black beans, 1 can corn, 1 can diced tomatoes, and 4 cups beef broth to the slow cooker.
- Stir all the ingredients in the slow cooker until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking is complete, ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro.
Yield a soup that’s hearty and flavorful, with the beef and beans providing a satisfying texture. For a creative twist, serve with a side of crispy tortilla strips for added crunch.
Vegetarian Black Bean Taco Soup
Just imagine coming home to a warm, hearty bowl of Vegetarian Black Bean Taco Soup that’s both nourishing and bursting with flavors. This recipe is perfect for those chilly evenings when you crave something comforting yet easy to whip up.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 2 cups vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp taco seasoning
- For garnish:
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup shredded cheese
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
- Pour in 2 cups vegetable broth, scraping the bottom of the pot to deglaze.
- Add 1 can black beans, 1 can diced tomatoes, 1 cup corn kernels, and 1 tbsp taco seasoning. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
- While the soup simmers, prepare the garnishes: chop 1/4 cup cilantro, dice 1 avocado, and measure 1/2 cup shredded cheese.
- After simmering, taste the soup and adjust seasoning if necessary, though the taco seasoning usually provides ample flavor.
- Ladle the soup into bowls and top with the prepared garnishes.
Rich in texture and flavor, this soup offers a delightful contrast between the creamy avocado, the sharpness of the cheese, and the heartiness of the beans. Serve it with a side of crispy tortilla strips for an added crunch.
Chicken and Corn Taco Soup
Kickstart your culinary journey with this comforting Chicken and Corn Taco Soup, a dish that marries simplicity with bold flavors, perfect for any season. Let’s dive into the methodical process of creating this hearty soup, ensuring every step is clear and manageable, even for beginners.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- For the soup:
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tbsp taco seasoning
- 1 tsp cumin
- For garnish:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 lb diced chicken breast to the pot, cooking until no longer pink, approximately 5-7 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
- Stir in 1 chopped onion and 2 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.
- Pour in 4 cups chicken broth, followed by 1 can each of black beans, corn kernels, and diced tomatoes with green chilies, stirring to combine.
- Season the mixture with 1 tbsp taco seasoning and 1 tsp cumin, bringing the soup to a boil before reducing to a simmer for 20 minutes. Tip: Simmering allows the flavors to meld beautifully.
- Ladle the soup into bowls, garnishing each with shredded cheddar cheese, chopped cilantro, diced avocado, and a lime wedge. Tip: The lime adds a bright acidity that elevates the dish.
Amazingly versatile, this Chicken and Corn Taco Soup boasts a rich texture and a harmonious blend of spices, making it a standout meal. Serve it with a side of warm tortillas for an extra comforting touch.
Creamy Cheese and Salsa Taco Soup
Combining the comforting warmth of soup with the bold flavors of tacos, this Creamy Cheese and Salsa Taco Soup is a delightful twist on traditional taco night. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups chicken broth
- 1 cup salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 tsp cumin
- 1 tsp chili powder
- For the creamy finish:
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter soup.
- Stir in 1 small diced onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.
- Pour in 4 cups chicken broth, 1 cup salsa, 1 can black beans, 1 can corn, 1 tsp cumin, and 1 tsp chili powder. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally. Tip: Simmering melds the flavors beautifully.
- Stir in 1 cup heavy cream and 2 cups shredded cheddar cheese until the cheese is fully melted, about 2 minutes. Tip: For extra creaminess, add more cheese to taste.
Just before serving, the soup should be luxuriously creamy with a perfect balance of spicy and cheesy flavors. Try topping with crushed tortilla chips and a dollop of sour cream for added texture and richness.
Spicy Chorizo and Pinto Bean Taco Soup
On a chilly evening, nothing warms the soul quite like a hearty bowl of Spicy Chorizo and Pinto Bean Taco Soup. This dish combines the bold flavors of chorizo with the comforting texture of pinto beans, all simmered to perfection in a rich, spicy broth. Follow these steps to create a meal that’s as satisfying to make as it is to eat.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 lb chorizo, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- For the soup:
- 4 cups chicken broth
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- For garnish:
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Pour in chicken broth, then add pinto beans, diced tomatoes, cumin, chili powder, and smoked paprika. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally, to allow flavors to meld.
- While the soup simmers, prepare your garnishes: chop cilantro, dice avocado, shred cheese, and cut lime into wedges.
- After simmering, taste the soup and adjust seasoning if necessary. Remember, the chorizo adds saltiness, so additional salt may not be needed.
- Ladle the soup into bowls and garnish with cilantro, avocado, cheese, and a squeeze of lime juice before serving.
Finished with a sprinkle of cheese and a dash of lime, this soup boasts a creamy texture with a kick of spice that’s balanced by the freshness of avocado. Serve it with a side of warm tortillas for dipping, making every spoonful a delightful experience.
Loaded Nacho Taco Soup
Begin by gathering all your ingredients for this hearty Loaded Nacho Taco Soup, a perfect blend of comfort and flavor that’s sure to please any crowd. This recipe walks you through each step methodically, ensuring even beginners can achieve delicious results.
Ingredients
- For the base:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- For topping:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup tortilla chips, crushed
Instructions
- In a large pot over medium heat, cook the ground beef until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3 minutes.
- Pour in the beef broth, then add the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- While the soup simmers, prepare your toppings: shred the cheddar cheese, chop the cilantro, and crush the tortilla chips.
- After simmering, ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and crushed tortilla chips.
Delight in the rich, savory flavors and the satisfying crunch of the toppings with every spoonful. Serve this soup with extra tortilla chips on the side for dipping, making it a fun and interactive meal.
Pumpkin and Black Bean Taco Soup
Let’s dive into creating a comforting and flavorful dish that’s perfect for any season, especially when you’re craving something hearty yet easy to make. This recipe combines the earthy sweetness of pumpkin with the robust texture of black beans, all simmered together in a savory broth that’s sure to warm you up.
Ingredients
- For the base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
- For serving:
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Stir in the pumpkin puree, black beans, vegetable broth, ground cumin, and chili powder. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- Season the soup with salt to taste. For a smoother texture, blend half of the soup with an immersion blender or in a regular blender, then return it to the pot.
- Serve the soup hot, garnished with a dollop of sour cream, chopped cilantro, and a lime wedge on the side for squeezing over the top.
This soup boasts a velvety texture with a rich, smoky flavor from the cumin and chili powder. For an extra kick, top it with sliced jalapeños or serve alongside warm cornbread for dipping.
Ground Turkey and Quinoa Taco Soup
After a long day, nothing beats a hearty, nutritious soup that’s both easy to make and packed with flavor. This Ground Turkey and Quinoa Taco Soup is a perfect blend of protein-rich ingredients and vibrant spices, offering a comforting meal that’s ready in no time.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups chicken broth
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 tbsp taco seasoning
- 1 tsp cumin
- 1/2 tsp salt
- For garnish:
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup sour cream
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Ensure the turkey is fully browned for maximum flavor.
- Stir in onion and garlic, cooking until softened, about 3 minutes.
- Pour in chicken broth, then add quinoa, black beans, diced tomatoes, taco seasoning, cumin, and salt. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, or until quinoa is tender. Tip: Stir occasionally to prevent sticking.
- Once cooked, remove from heat and let sit for 5 minutes to thicken. Tip: The soup will continue to absorb liquid as it cools.
- Serve hot, garnished with cilantro, avocado, cheese, and sour cream.
Now that your soup is ready, notice how the quinoa adds a delightful texture, making each spoonful satisfying. The blend of spices and fresh garnishes brings a burst of flavor, perfect for a cozy dinner or a lively gathering. Try serving it with a side of warm tortilla chips for an extra crunch.
Zesty Lime and Shrimp Taco Soup
You’ll find this Zesty Lime and Shrimp Taco Soup to be a refreshing twist on traditional taco flavors, perfect for any season. Let’s dive into making this vibrant dish with a step-by-step approach that ensures success even for beginners.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp chili powder
- For the shrimp and finishing:
- 1 lb medium shrimp, peeled and deveined
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup sour cream
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices, then add 1 tsp ground cumin and 1 tsp chili powder. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
- Add 1 lb shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
- Remove from heat and stir in the juice of 2 limes and 1/4 cup chopped cilantro.
- Serve hot, garnished with diced avocado and a dollop of sour cream.
Zesty and bright, this soup combines the tang of lime with the richness of shrimp for a satisfying meal. Try serving it with a side of warm tortillas for dipping to enhance the taco experience.
Three-Bean Taco Soup with Avocado
Here’s a hearty and flavorful Three-Bean Taco Soup with Avocado that’s perfect for any season. Let’s dive into making this comforting dish with simple, step-by-step instructions.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- For serving:
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 lb ground beef to the pot, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Sprinkle 1 packet taco seasoning over the beef and stir to coat evenly.
- Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
- Add 1 can each of black beans, kidney beans, pinto beans, and diced tomatoes to the pot. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- While the soup simmers, dice 1 avocado and prepare the shredded cheese, sour cream, and chopped cilantro for serving.
- Ladle the soup into bowls and top with diced avocado, shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
Enjoy this Three-Bean Taco Soup with Avocado for its rich, hearty texture and bold flavors. Serve it with a side of tortilla chips for an extra crunch or over a bed of rice for a more filling meal.
Sweet Potato and Corn Taco Soup
Every home cook needs a go-to soup that’s both hearty and easy to whip up, and this Sweet Potato and Corn Taco Soup fits the bill perfectly. Let’s dive into making this flavorful dish that’s sure to warm you up from the inside out.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tbsp taco seasoning
- 1/2 tsp salt
- For garnish:
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup shredded cheese
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Tip: Ensure the oil is shimmering before adding onions to achieve the best flavor.
- Add 1 medium diced onion and sauté until translucent, about 5 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Add 2 medium cubed sweet potatoes, 1 cup corn kernels, 1 can black beans, 1 can diced tomatoes, 4 cups vegetable broth, 1 tbsp taco seasoning, and 1/2 tsp salt to the pot. Tip: For a thicker soup, you can mash some of the sweet potatoes against the side of the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
- Ladle the soup into bowls and garnish with 1/4 cup chopped cilantro, 1 diced avocado, and 1/2 cup shredded cheese.
Offering a delightful mix of creamy sweet potatoes and hearty beans, this soup is a texture lover’s dream. Serve it with a side of crispy tortilla strips for an added crunch.
Green Chile and Chicken Taco Soup
On a chilly evening, nothing warms the soul quite like a bowl of Green Chile and Chicken Taco Soup. This recipe combines the comforting flavors of tender chicken, roasted green chiles, and a blend of spices for a soup that’s both hearty and flavorful.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- For serving:
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 medium diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups chicken broth, 1 can diced tomatoes, and 1 can green chiles. Bring to a simmer.
- Add 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt to the pot, stirring to combine.
- Place 1 lb chicken breasts into the soup, ensuring they are submerged. Simmer for 20 minutes or until chicken is cooked through.
- Remove chicken from the pot, shred with two forks, and return to the soup.
- Ladle the soup into bowls and top with 1/2 cup shredded cheese, 1/4 cup chopped cilantro, and diced avocado. Serve with lime wedges on the side.
Bright flavors and a creamy texture make this soup a standout. For an extra kick, serve with a dollop of sour cream or a side of crispy tortilla strips.
Smoky Chipotle Beef Taco Soup
Gather around as we dive into the comforting world of Smoky Chipotle Beef Taco Soup, a dish that combines the heartiness of beef with the bold flavors of chipotle. This recipe is perfect for those chilly evenings when you crave something warming and flavorful, yet easy to make.
Ingredients
- For the beef:
- 1 lb ground beef
- 1 tbsp olive oil
- For the soup base:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp chipotle powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- For serving:
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 lb ground beef to the pot, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
- Add 1 diced onion and 3 minced garlic cloves to the beef. Cook until the onion is translucent, about 3 minutes.
- Stir in 1 tbsp chipotle powder, 1 tsp cumin, and 1 tsp smoked paprika. Cook for 1 minute to toast the spices.
- Pour in 4 cups beef broth and 1 can diced tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add 1 can black beans and 1 cup frozen corn. Simmer for another 5 minutes until heated through.
- Serve the soup hot, topped with diced avocado, shredded cheddar cheese, chopped cilantro, and a lime wedge on the side.
This soup boasts a rich, smoky flavor with a slight kick from the chipotle, balanced by the creaminess of avocado and the freshness of lime. Try serving it with a side of warm tortillas for dipping.
White Bean and Kale Taco Soup
You’ll find this White Bean and Kale Taco Soup to be a comforting blend of hearty beans and nutritious kale, simmered to perfection with a mix of bold spices. It’s a straightforward recipe that promises a delicious outcome, even for those just starting their cooking journey.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- For the soup:
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups kale, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp taco seasoning
- 1 tsp cumin
- 1/2 tsp salt
- For serving:
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 medium diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
- Add 1 can drained white beans, 2 cups chopped kale, 1 can diced tomatoes, 1 tbsp taco seasoning, 1 tsp cumin, and 1/2 tsp salt to the pot.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
- While the soup simmers, prepare the garnishes: slice 1 avocado, chop 1/4 cup cilantro, and cut 1 lime into wedges.
- After simmering, taste the soup and adjust seasoning if necessary.
- Serve the soup hot, garnished with avocado slices, chopped cilantro, and a lime wedge on the side for squeezing.
This soup boasts a rich texture from the creamy white beans and a slight crunch from the kale, with flavors that are both spicy and tangy. Try serving it with a side of warm tortillas for dipping to make it a complete meal.
Buffalo Chicken Taco Soup
Here’s a comforting and flavorful dish that combines the spicy kick of buffalo chicken with the heartiness of a taco soup. Perfect for those chilly evenings or game day gatherings, this recipe is straightforward and packed with flavor.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- For the buffalo sauce:
- 1/2 cup hot sauce
- 1/4 cup chicken broth
- 1 tbsp butter
- For the soup:
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- For garnish:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes.
- Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
- In a small saucepan, combine hot sauce, chicken broth, and butter. Heat over low until the butter is melted, stirring occasionally.
- Pour the buffalo sauce into the pot with the chicken. Stir to coat the chicken evenly.
- Add chicken broth, black beans, corn, diced tomatoes with green chilies, and taco seasoning to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
- Serve the soup hot, garnished with shredded cheddar cheese, chopped green onions, and a dollop of sour cream.
Great for sharing, this Buffalo Chicken Taco Soup boasts a creamy texture with a spicy and tangy flavor profile. Try serving it with a side of crusty bread or tortilla chips for an extra crunch.
Lentil and Tomato Taco Soup
Unveiling a comforting bowl of Lentil and Tomato Taco Soup, this recipe is a hearty blend of flavors that’s both nourishing and easy to whip up. Perfect for those chilly evenings when you crave something warm and satisfying.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp taco seasoning
- 1 tsp salt
- For garnish:
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup shredded cheese
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Add 1 cup rinsed lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tbsp taco seasoning, and 1 tsp salt to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until lentils are tender.
- While the soup simmers, prepare your garnishes: chop 1/4 cup cilantro, dice 1 avocado, and measure 1/2 cup shredded cheese.
- Once the lentils are tender, taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and top with cilantro, avocado, and cheese as desired.
Rich in texture and bursting with flavors, this Lentil and Tomato Taco Soup offers a delightful contrast between the creamy avocado and the hearty lentils. Serve it with a side of crusty bread or over a bed of rice for an extra fulfilling meal.
Cheesy Jalapeño and Corn Taco Soup
Many of us crave a dish that combines comfort with a kick, and this Cheesy Jalapeño and Corn Taco Soup does just that. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 packet taco seasoning
- For the soup:
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 jalapeños, seeded and diced
- 1 can (10 oz) diced tomatoes with green chilies
- For the topping:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 medium diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
- Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
- Stir in 1 packet taco seasoning until the beef is evenly coated.
- Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
- Add 1 can black beans, 1 can corn, 2 diced jalapeños, and 1 can diced tomatoes with green chilies. Bring to a boil.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Ladle the soup into bowls and top with 1 cup shredded cheddar cheese, 1/2 cup sour cream, and 1/4 cup chopped cilantro.
One spoonful of this soup reveals a creamy texture with a perfect balance of spice and sweetness from the corn. Serve it with a side of crispy tortilla strips for an added crunch.
Pork Carnitas Taco Soup
Sometimes, the best meals come from combining two beloved dishes into one. This Pork Carnitas Taco Soup merges the rich, slow-cooked flavors of carnitas with the comforting warmth of a hearty soup, perfect for any season.
Ingredients
- For the carnitas:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/2 cup chicken broth
- For the soup:
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 cup chopped cilantro
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add pork cubes and brown on all sides, about 5 minutes.
- Add salt, cumin, oregano, and black pepper to the pot, stirring to coat the pork.
- Pour in orange juice, lime juice, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until pork is tender.
- Remove pork from pot and shred with two forks. Set aside.
- In the same pot, heat another tbsp of vegetable oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
- Stir in black beans, diced tomatoes, chicken broth, cumin, chili powder, and salt. Bring to a simmer.
- Add shredded pork back to the pot and simmer for another 10 minutes to blend flavors.
- Stir in chopped cilantro before serving.
Great for a cozy dinner, this soup boasts tender pork, a rich broth, and a hint of citrus. Serve with avocado slices, sour cream, and tortilla chips for added texture and flavor.
Roasted Red Pepper and Chicken Taco Soup
Unleash the flavors of fall with this hearty Roasted Red Pepper and Chicken Taco Soup, a perfect blend of smoky and spicy that’s sure to warm you up from the inside out. This recipe walks you through each step, ensuring even beginners can achieve delicious results.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups roasted red peppers, chopped
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- For seasoning:
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For garnish:
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
- Stir in chopped roasted red peppers and diced chicken breast. Cook until the chicken is no longer pink, about 5 minutes.
- Pour in chicken broth, then add black beans and corn. Stir to combine.
- Season the soup with chili powder, cumin, smoked paprika, and salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Tip: For a thicker soup, mash some of the beans against the side of the pot before serving.
- Tip: Taste the soup after 15 minutes of simmering and adjust the seasoning if necessary.
- Tip: For an extra smoky flavor, add a pinch more smoked paprika.
- Ladle the soup into bowls and garnish with sour cream, fresh cilantro, and a lime wedge.
You’ll love the creamy texture of the sour cream against the smoky, spicy soup, and the fresh cilantro adds a bright finish. Serve with a side of warm tortillas for dipping.
Cilantro Lime Rice and Beef Taco Soup
Ready to dive into a flavorful journey that combines the zest of cilantro lime rice with the hearty comfort of beef taco soup? This dish is a perfect blend of textures and flavors, designed to guide you through each step with ease.
Ingredients
- For the rice:
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp salt
- For the soup:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tbsp taco seasoning
- 1/2 tsp salt
Instructions
- In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rice and stir for 2 minutes until lightly toasted.
- Add 2 cups water and 1/2 tsp salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
- Once the rice is cooked, remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and stir in cilantro and lime juice. Set aside.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add the ground beef and cook until browned, about 5 minutes. Tip: Break the beef into small pieces as it cooks for even browning.
- Add the diced onion and minced garlic to the pot with the beef. Cook for 3 minutes until the onion is translucent.
- Stir in the black beans, corn, diced tomatoes, beef broth, taco seasoning, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Tip: Simmering allows the flavors to meld beautifully.
- To serve, divide the cilantro lime rice among bowls and ladle the beef taco soup over the top.
How the rice absorbs the savory broth while maintaining its fluffy texture is a delight, and the fresh cilantro lime topping adds a bright contrast. For an extra touch, garnish with avocado slices or a dollop of sour cream.
Summary
Kickstart your culinary adventure with these 20 Flavorful Taco Soup Recipes, each offering a unique blend of spicy and hearty flavors perfect for any home cook in North America. We invite you to try these delicious recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
