When it comes to a quick and easy dinner that’s packed with flavor, few options can beat a warm bowl of taco soup. And with its versatility, you can customize your taco soup recipe to suit any taste or dietary preference. From classic beef-based soups to vegetarian and vegan options, there’s something for everyone.
In this article, we’ll be sharing 18 delicious and easy-to-make taco soup recipes that are sure to become a staple in your meal rotation. Whether you’re looking for a slow cooker option or one that can be whipped up in no time, our collection has got you covered. From comforting classics like ground beef and cheese to bold and spicy options with chorizo and chipotle peppers, we’ll take you on a culinary journey through the flavors of Mexico and beyond.
Slow Cooker Taco Soup with Ground Beef
This hearty and flavorful soup is a perfect blend of Mexican-inspired spices and tender ground beef, all cooked to perfection in your slow cooker. With minimal effort, you’ll have a delicious and comforting meal ready for the whole family.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 1 cup chicken broth
– 1/2 cup water
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, crushed tortilla chips
Instructions:
1. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic to the skillet and cook until the onion is translucent.
3. Transfer the mixture to your slow cooker. Add the diced tomatoes, red kidney beans, taco seasoning, chicken broth, and water. Stir well to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Season with salt and pepper to taste. Serve hot, topped with your choice of optional toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegetarian Black Bean Taco Soup
This hearty soup is a flavorful twist on traditional taco flavors, packed with nutritious black beans and a hint of spice. Serve it warm with your favorite toppings for a comforting meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, crushed tortilla chips
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Pour in the vegetable broth, diced tomatoes, black beans, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve warm with your desired toppings.
Cooking Time: 20-25 minutes
Creamy Chicken Taco Soup
Warm up with a flavorful and comforting bowl of creamy chicken taco soup! This recipe is perfect for a cozy night in or as a quick lunch option.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– Taco seasoning blend, for serving (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onions, garlic, and bell pepper over medium heat until tender.
2. Add the chicken, cumin, paprika, salt, and pepper. Cook until the chicken is cooked through, about 5-7 minutes.
3. Stir in the diced tomatoes with green chilies, black beans, and chicken broth. Bring to a simmer.
4. Reduce heat to low and add the heavy cream. Simmer for an additional 10 minutes or until heated through.
5. Taste and adjust seasoning as needed. Serve hot with taco seasoning blend, if desired.
Cooking Time: Approximately 25-30 minutes
Spicy Three-Bean Taco Soup
A flavorful and spicy twist on traditional taco soup, this recipe combines the comfort of beans with the bold flavors of taco seasoning.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1 lb ground beef or ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp taco seasoning
– 1 tsp chili powder
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the ground beef or turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Stir in the taco seasoning, chili powder, salt, and pepper; cook for 1 minute.
4. Add the black beans, kidney beans, pinto beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro, shredded cheese, and crushed tortilla chips (optional).
Cooking Time: 25-30 minutes
Instant Pot Taco Soup with Corn
A hearty and flavorful soup that combines the richness of taco meat with the sweetness of corn, all in one convenient Instant Pot recipe.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1 packet taco seasoning
– 1/2 cup chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, diced avocado, and crushed tortilla chips for toppings
Instructions:
1. Press “Saute” on the Instant Pot and brown the ground beef until cooked through, breaking it up with a spoon as it cooks.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Stir in the diced tomatoes, corn kernels, taco seasoning, chicken broth, and water.
4. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Cheesy Beef Taco Soup
This hearty soup combines tender beef, crunchy taco shells, and a blend of creamy cheeses for a flavorful and comforting meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 taco shells, crushed
– Salt and pepper to taste
– Optional: jalapeños, sour cream, and cilantro for toppings
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the diced tomatoes, red kidney beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in the shredded cheeses until melted and well combined.
6. Add the crushed taco shells; season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Pumpkin and Black Bean Taco Soup
This hearty soup combines the warmth of pumpkin with the bold flavors of black beans, perfect for a cozy fall evening. With a blend of spices and a hint of cumin, this taco-inspired soup is sure to become a new favorite.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 medium pumpkin, cooked and pureed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Optional: tortilla chips, shredded cheese, and diced avocado for topping
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the cumin, chili powder, and paprika; cook for 1 minute.
3. Stir in the pumpkin puree, black beans, diced tomatoes, and vegetable broth.
4. Bring to a simmer and let cook for 20-25 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your choice of tortilla chips, shredded cheese, and diced avocado.
Cooking Time: 20-25 minutes
Turkey Taco Soup with Quinoa
This recipe combines the classic flavors of taco soup with the nutty goodness of quinoa, making it a perfect meal for any time of day. With its rich broth, tender turkey, and crunchy vegetables, this soup is sure to become a family favorite.
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup quinoa
– 4 cups chicken broth
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips
Instructions:
1. Cook the quinoa according to package instructions.
2. In a large pot, cook the turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, and red bell pepper to the pot, cooking until the vegetables are tender.
4. Stir in the diced tomatoes, black beans, cumin, chili powder, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until heated through.
6. Serve the soup hot, topped with your choice of optional toppings.
Cooking Time: 30-40 minutes
Zesty Lime and Shrimp Taco Soup
This refreshing soup combines the flavors of Mexico with a burst of citrusy zing, making it perfect for a quick and delicious meal or lunch. With succulent shrimp, crunchy taco shells, and a squeeze of lime juice, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 6-8 taco shells, crushed or torn into pieces
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender.
3. Add shrimp, cumin, paprika, salt, and pepper; cook for 2-3 minutes or until shrimp turn pink.
4. Stir in diced tomatoes, chicken broth, water, and lime juice.
5. Bring to a simmer and let cook for 10-12 minutes or until soup has thickened slightly.
6. Add crushed taco shells and stir to combine.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-17 minutes
Loaded Nacho Taco Soup
Get ready to cozy up with a warm, flavorful bowl of Loaded Nacho Taco Soup! This creamy, cheesy masterpiece combines the best of both worlds – rich taco soup and loaded nachos.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (10.5 oz) enchilada sauce
– 1 cup half-and-half or heavy cream
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Shredded cheddar cheese (for serving)
– Optional toppings: diced tomatoes, shredded lettuce, crushed tortilla chips, sour cream
Instructions:
1. Brown ground beef in a large pot over medium-high heat. Drain excess fat.
2. Add onion, garlic, and cumin; cook until onion is translucent.
3. Stir in enchilada sauce, black beans, and diced tomatoes with green chilies.
4. Bring mixture to a simmer and let cook for 10 minutes.
5. Stir in half-and-half or heavy cream. Simmer an additional 2-3 minutes or until heated through.
6. Season with salt, pepper, and paprika to taste.
7. Serve hot, topped with shredded cheddar cheese and your desired toppings.
Cooking Time: 20-25 minutes
Sweet Potato and Chorizo Taco Soup
This hearty soup combines the natural sweetness of sweet potatoes with the spicy kick of chorizo, all wrapped up in a flavorful taco-inspired broth. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 medium sweet potato, peeled and diced
– 1 lb chorizo sausage, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add sweet potato and cook until slightly tender, about 5 minutes.
3. Add chorizo and cook until browned, breaking up with spoon as needed.
4. Stir in diced tomatoes, chicken broth, cumin, and smoked paprika.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potato is tender.
6. Season with salt and pepper to taste.
7. Serve hot with desired toppings.
Cooking Time: 25-30 minutes
White Chicken Taco Soup
Warm up with this comforting and flavorful soup that combines tender chicken, creamy broth, and the bold taste of taco seasoning. Perfect for a quick weeknight dinner or a relaxing weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Optional: shredded cheese, tortilla chips, avocado, or sour cream for toppings
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until softened, about 5 minutes.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Add diced tomatoes, taco seasoning, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Stir in heavy cream; season with salt and pepper to taste.
6. Serve hot, topped with your desired toppings.
Cooking Time: 35-40 minutes
One-Pot Taco Soup with Rice
This recipe combines the comfort of a warm bowl of soup with the convenience of cooking everything in one pot. With just a few simple ingredients, you can create a delicious and satisfying meal perfect for any day.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup uncooked white rice
– Shredded cheese, for serving (optional)
Instructions:
1. Cook ground beef in a large pot over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chicken broth, diced tomatoes, cumin, chili powder, and paprika. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add uncooked rice to the pot and stir to combine.
5. Simmer for an additional 15-20 minutes or until rice is cooked and liquid has been absorbed.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 40-45 minutes
Smoky Chipotle Taco Soup
This bold and flavorful soup combines the smokiness of chipotle peppers with the comfort of a warm, spicy taco soup. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups chicken broth
– Shredded cheese, sour cream, and tortilla chips for toppings (optional)
Instructions:
1. Brown ground beef in a large pot over medium-high heat.
2. Add onion, garlic, red bell pepper, and chipotle peppers; cook until vegetables are tender.
3. Stir in cumin, chili powder, salt, and pepper.
4. Add diced tomatoes, black beans, and chicken broth; bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes or until heated through.
6. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Low-Carb Keto Taco Soup
This hearty soup is a game-changer for keto dieters and taco lovers alike. With its rich flavors and velvety texture, you’ll be hooked from the first spoonful.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp tomato paste
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8 oz cream cheese, softened
– Fresh cilantro leaves for garnish
Instructions:
1. Brown ground beef in a large pot over medium-high heat. Drain excess fat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in tomato paste, diced tomatoes, chicken broth, cumin, and chili powder. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until flavors meld together.
5. Stir in softened cream cheese until melted and smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Avocado and Corn Taco Soup
This creamy and flavorful soup combines the richness of avocados with the sweetness of corn, making it a perfect blend for any taco lover. With just a few simple ingredients, you can whip up a delicious and nutritious meal in no time.
Ingredients:
– 1 ripe avocado, diced
– 1 cup frozen corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups vegetable broth
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the corn kernels and cook for an additional 2-3 minutes.
3. Add the vegetable broth, cumin, salt, and pepper. Bring to a simmer.
4. Stir in the diced avocado and let it warm through for about 5 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro or scallions (optional).
Cooking Time: 20-25 minutes
Pork Carnitas Taco Soup
This hearty soup combines the rich flavors of slow-cooked pork carnitas with the warm spices and bold flavors of a traditional taco, all in one comforting bowl. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 pound boneless pork shoulder
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, crushed tortilla chips
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
4. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened, about 5 minutes.
5. Add the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
6. Cover and transfer the pot to the preheated oven. Cook for 2-3 hours or until the pork is tender.
7. Shred the pork with two forks and return it to the soup.
8. Serve hot, topped with your choice of optional toppings.
Cooking Time: 2-3 hours
Lentil and Veggie Taco Soup
A flavorful and nutritious soup that combines the goodness of lentils, vegetables, and spices, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Optional: jalapeños, sour cream, avocado, cilantro, and crushed tortilla chips for toppings
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper in a little water until tender.
2. Add the lentils, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with your favorite toppings (if using).
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 18 delicious quick and easy taco soup recipes! From classic ground beef and chicken options to vegetarian and vegan choices, there’s something for everyone. These flavorful soups are perfect for a weeknight dinner or a party crowd. Try slow cooker variations, Instant Pot shortcuts, or one-pot wonders. Whether you like it creamy, spicy, or smoky, these taco soup recipes have got you covered. So go ahead and get cooking with this mouth-watering collection of taco soup ideas!
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