Taco Soup
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This easy taco soup is made with ground turkey, beans, corn, tomatoes and taco seasoning for a hearty, flavor-packed soup that comes together in one pot. It’s cozy, satisfying and perfect for meal prep.
If you love tacos as much as I do, you’re going to love this taco soup. It has all the bold, savory flavors of turkey tacos but in a cozy, one-pot soup that’s perfect for busy weeknights. It’s hearty enough to stand on its own, easy to customize with your favorite toppings, and makes amazing leftovers for lunch the next day.
This is one of those recipes that feels fun but still practical, which is exactly what I want during the week.
Table of Contents
“This was such a hit with my husband (who is very picky!) and my 3-year-old! Will definitely be adding it to the rotation. Very flavorful and easy to throw together for a quick weeknight meal.”
Why I Love This Taco Soup
- All the taco flavor: It has everything you love about tacos, just in cozy soup form.
- Hearty and filling: Between the ground turkey, beans and veggies, this is a soup that actually satisfies.
- One pot, minimal cleanup: Everything cooks in a single pot, which means fewer dishes at the end of the night.
- Great for meal prep: It tastes even better the next day and reheats beautifully for easy lunches.
Ingredients Needed
- ground chicken or turkey – I usually use ground turkey for a leaner option, but ground chicken or even beef will work.
- taco seasoning – can’t have taco soup without taco seasoning! You can use store-bought or make homemade taco seasoning. If you’re going the store-bought route, my favorite brand is the Siete mild taco seasoning as it’s made with minimal ingredients.
- red bell pepper – adds a slightly sweet flavor to this soup.
- jalapeño – adds heat. Remove the seeds for mild spice or leave them in if you like it spicy.
- pinto beans and black beans – make this soup hearty and filling while adding fiber and protein.
- tomatoes – we’re using one 14.5 oz can of diced tomatoes and one 10 oz can of diced tomatoes with green chilis.
- tomato sauce – helps create a rich, slightly thicker base.
- broth – chicken or vegetable broth are great options. I recommend using low sodium so you can control the saltiness of the soup. If you like a thicker soup, I recommend starting with 2 cups of broth while adding more as desired.
Find the full ingredient list with measurements in the recipe card below.
How to Make Taco Soup
This version is for the stovetop, but if you’d rather toss everything in the slow cooker, I’ve included those instructions in the recipe card below.
Step 1: Heat oil in a large pot over medium-high heat. Add the onion and cook until softened, then stir in the garlic and cook for about 1 minute.
Step 2: Add the ground turkey and cook until browned, breaking it up as it cooks. Stir in the taco seasoning and cook for another minute to toast the spices.
Step 3: Add the remaining ingredients and bring the soup to a boil. Reduce heat and let simmer uncovered for 20–25 minutes, stirring occasionally, until the flavors meld and the veggies are tender.
Step 4: Stir in the lime juice and cilantro. Taste and adjust seasoning as needed, then serve with your favorite toppings.
Tips for the Best Soup
- Use 93% lean turkey: It gives you great flavor without excess grease. If using fattier meat, drain any extra liquid before adding the remaining ingredients.
- Toast the seasoning: Let the taco seasoning cook with the meat for about a minute before adding broth. This helps deepen the flavor.
- Control the heat: The spice level depends on your taco seasoning and jalapeño. Start mild and add more heat later if needed.
- Don’t skip the lime: A squeeze of fresh lime at the end brightens the whole soup and makes the flavors pop.
How to Serve
I recommend topping this soup with shredded cheese, cilantro, sour cream, avocado and tortilla chips but you can top it with anything you’d like! It’s a filling meal on its own, but if you want to pair it with some sides here are some suggestions:
- Chips & guac: A side of guacamole with your favorite tortilla chips.
- Side salad: A fresh salad like my garlicky kale salad or avocado salad.
- Bread: Serve alongside vegan cornbread or sourdough bread.
- Quesadilla: A corn or flour tortilla with melted cheese to dip in the taco soup would be delicious! I love my chicken quesadillas too!
How to Store Leftovers
This soup is perfect for meal prep! I love making a batch on the weekend so I have lunch or dinner ready to go for the week.
Let the soup cool completely, then transfer to an airtight container.
- In the fridge: Store for up to 5 days. The flavors get even better over time.
- In the freezer: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Tip: If freezing, you may need to add a splash of broth when reheating since the beans will absorb some liquid.
Frequently Asked Questions
For a thicker soup, mash part of one can of beans before adding it in, or blend a small portion of the soup and stir it back in. You can also add cooked rice for a heartier texture.
It has a mild kick, but you can easily adjust the heat by using mild taco seasoning and skipping the jalapeño.
Yes. Ground beef works great and adds a richer flavor. If using beef, you may want to drain excess grease before adding the remaining ingredients.
More Soup Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Taco Soup
Ingredients
- ½ Tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb ground turkey or chicken
- 2 Tablespoons taco seasoning
- 1 red bell pepper, chopped
- ½ jalapeño pepper, de-seeded and chopped
- 1 15 oz can pinto beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 ½ cups frozen corn, or 15 oz can of corn
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 10 oz can rotel tomatoes with green chiles
- 2-3 cups low-sodium vegetable or chicken broth
- juice of 1 lime
- ¼ cup chopped cilantro, plus more for topping
- Salt and pepper, to taste
- Toppings: shredded Mexican cheese, avocado, tortilla chips, cilantro and sour cream
Instructions
Stove Top
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring often until tender and translucent, about 5-7 minutes. Add garlic and saute for 1-2 more minutes.½ Tablespoon olive oil, 1 medium yellow onion, 4 cloves garlic
- Add ground turkey or chicken and cook until browned, about 5-7 minutes. Use a wooden spoon or meat masher to break up the meat while cooking.1 lb ground turkey or chicken
- Add taco seasoning and cook for an additional minute. Add bell pepper, jalapeno, pinto beans, black beans, corn, tomato sauce, diced tomatoes, rotel tomatoes and broth to the pot. Stir to combine.2 Tablespoons taco seasoning, 1 red bell pepper, ½ jalapeño pepper, 1 15 oz can pinto beans, 1 15 oz can black beans, 1 ½ cups frozen corn, 1 15 oz can tomato sauce, 1 14.5 oz can diced tomatoes, 1 10 oz can rotel tomatoes with green chiles, 2-3 cups low-sodium vegetable or chicken broth
- Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the soup uncovered for about 20-25 minutes, stirring occasionally. At this point the veggies should be cooked through. Reduce heat to low, stir in cilantro and lime juice, taste and season with salt and pepper if needed.juice of 1 lime, ¼ cup chopped cilantro, Salt and pepper
- Portion soup into bowls, top each bowl with shredded cheese, avocado, tortilla chips, cilantro and sour cream.
Slow Cooker
- Begin by heating oil in a large saucepan over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground turkey and cook until browned, while breaking the turkey into crumbles as it cooks with a wooden spoon, about 8 minutes.
- Add all of the ingredients (except for the lime juice and cilantro), including the cooked turkey, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until veggies are cooked and tender.
- Stir in lime juice and cilantro. Taste and season with salt and pepper if needed. Serve warm and add your favorite toppings.
Video
Notes
- Storage: Let the soup cool completely, then store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Add a splash of broth when reheating if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This recipe is a staple in our home and my in laws. We love it so much.
Yay! So glad this soup was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this last night for my family and it was a big hit!
YAY! I am so glad you and the family loved this recipe, Amanda. Thank you for your review + star rating, I appreciate it!
This was such a hit with my husband (who is very picky!) and my 3-year-old! Will definitely be adding it to the rotation. Very flavorful and easy to throw together for a quick weeknight meal.
Amazing! I am so glad to hear that this recipe is a hit for the whole family, Kelsey! Thank you for coming back and sharing your review + star rating, it means so much to me!
Made this tonight and it was sooooo yummy. I’m in Australia and couldn’t find the ‘rotel tomatoes with green chiles’ so just used a can of tomatoes with chillie. I was also worried about the tomato sauce (as lots of sugar & wasn’t sure we were talking the same thing. I got the most ‘natural’ tomato sauce I could find, and it was great). W
YAY! Welcome from Australia, I am so happy you’re here. I am excited to hear this recipe turned out great. Thank you so much for coming back and leaving your review + star rating, I really appreciate it.
Made this tonight and it was a hit! Added in zucchini just because I had it on hand. Will definitely make again! Thanks!!
AH YUM! Adding zucchini is SUCH a great addition! Thank you for sharing, I am so happy you enjoyed this recipe, thank you for sharing your review + star rating, I so appreciate it!
We did the slow cooker version today and chefs 😘
Yum! I am so happy that you enjoyed this recipe, Deb. Thank you so much for sharing your review + star rating, I really appreciate you being here!
This recipe was a huge hit in my household, We like our soups thicker rather than brothy, so I used 2 c. of veg broth. I used your recipe for the taco seasoning, and 1 whole jalepeno without the seeds. Awesome recipe and will definitely be making this soup again. Thanks!
YUM! I am so happy that this recipe was a hit, Linda. Thanks you so much for your review + star rating, I really appreciate it!
I agree with your Instagram post that is a must-make! It’s easy to put together and has a great flavor! I used the taco seasoning recipe on your website to add to it. I also added extra beans instead of adding meat to make it vegetarian. I will be making this again!!
WOO! I am so excited that you are loving this recipe and that you were able to successfully make it vegetarian, Tanya. Thank you so much for sharing your review + star rating, I so appreciate it!
This is so delicious and easy! I used ground impossible burger instead of chicken/turkey. I will make again
Ah! That is such a great substitution, Kendra. I am so happy that this recipe was a hit! Thank you so much for your review & star rating, I so appreciate it!