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A beautifully presented bowl of Taco Soup garnished with cheese, sour cream, cilantro, avocado, and tortilla chips, placed on a white marble surface.

Taco Soup - How to Make a Zesty Bowl in 25 Minutes

This Taco Soup is a heartwarming, no‐fuss recipe inspired by cherished family memories. In just 25 minutes, you can whip up a bowl that captures all the zesty, familiar flavors of a taco in a comforting, hearty soup. Perfect for busy weeknights or when you need a cozy meal, this recipe adapts easily whether you use beef, turkey, or chicken—and it’s versatile enough for a slow cooker version too.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 6 people
Calories 425 kcal

Equipment

  • Large Pot or Dutch Oven
  • Spoon

Ingredients
  

Protein

  • 1 lb lean ground beef for a robust, classic flavor; can be substituted with ground turkey or shredded chicken

Vegetables & Canned Goods

  • 1 large onion, roughly chopped
  • 3 cloves garlic, finely minced
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies for extra kick

Liquids & Seasonings

  • 3 cups low-sodium beef broth or chicken broth for a twist
  • 1 packet taco seasoning mix
  • 1 packet ranch dressing mix or your own blend
  • 1 tablespoon tomato paste
  • Salt and pepper to taste

Optional Garnishes

  • shredded cheddar cheese
  • sour cream
  • fresh cilantro roughly torn
  • diced avocado
  • crushed tortilla chips

Instructions
 

  • Heat a generous splash of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until soft and lightly golden. Then add the minced garlic and cook for another 30 seconds to release its aroma.
  • Increase the heat to medium-high and add the lean ground beef. Break the meat apart as it cooks until it is fully browned. Drain any excess fat to keep the broth light.
  • Sprinkle in the taco seasoning mix and ranch dressing mix, then stir in the tomato paste. Allow the mixture to cook for about one minute to deepen the flavor and enrich the color.
  • Add the fire-roasted diced tomatoes, diced tomatoes with green chilies, black beans, pinto beans, and corn. Stir well to combine all the ingredients.
  • Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for 15–20 minutes to allow the flavors to meld.
  • Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. Optionally, add diced avocado or crushed tortilla chips for extra texture.

Notes

This recipe is inspired by childhood memories of a cozy kitchen and family gatherings. It’s a simple, versatile dish that brings the bold flavors of a taco into a hearty soup. Customize it with your favorite proteins and garnishes to make it your own.

Nutrition

Serving: 1ServingCalories: 425kcalCarbohydrates: 42gProtein: 27gFat: 17gSaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 11gSugar: 7gVitamin A: 110IUVitamin C: 20mgCalcium: 120mgIron: 5mg
Keyword chicken taco soup, lasagna soup, slow cooker taco soup, taco soup the cozy cook
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