Get ready to spice up your meals with these 20 delicious and hearty taco soup recipes! Whether you’re a fan of beef, chicken, vegetables, or even seafood, there’s something for everyone in this collection. From classic slow cooker recipes to quicker Instant Pot options, we’ve got you covered.
Looking for a little heat? Try our Spicy Ground Turkey Taco Soup or the Smoky Chipotle Taco Soup. If you’re in the mood for something a bit more adventurous, why not try the Pumpkin and Black Bean Taco Soup or the Zesty Lime Shrimp Taco Soup? Whatever your taste buds are craving, we’ve got a taco soup recipe to satisfy it.
Slow Cooker Beef Taco Soup
A hearty and flavorful soup that’s perfect for a chilly day or a quick weeknight meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet (0.25 oz) taco seasoning
– 1 can (16 oz) beef broth
– 1/2 cup water
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
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 the slow cooker and add the diced tomatoes, red kidney beans, taco seasoning, beef broth, and water.
4. Stir well and season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot and customize with your favorite toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegetarian Black Bean Taco Soup
Warm up with this hearty and flavorful soup that combines the comfort of black beans, sweet potatoes, and taco spices.
Ingredients:
– 1 can (15 oz) black beans, drained and rinsed
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 teaspoons cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the cumin, chili powder, and paprika; cook for 1 minute.
3. Add the black beans, sweet potatoes, diced tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring to a simmer and let cook for 30-40 minutes or until the sweet potatoes are tender.
5. Serve hot, topped with your favorite taco fixings.
Cooking Time: 30-40 minutes
Chicken Enchilada Taco Soup
Warm up with a flavorful and comforting bowl of Chicken Enchilada Taco Soup, blending the best of Mexican cuisine with classic taco flavors.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (10 oz) enchilada sauce
– 1 cup chicken broth
– 1/2 cup frozen corn kernels
– 1/2 cup chopped black beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Shredded cheese (Monterey Jack or Cheddar), for serving (optional)
– Tortilla chips, for serving (optional)
Instructions:
1. In a large pot or Dutch oven, combine chicken, diced tomatoes, enchilada sauce, chicken broth, corn kernels, black beans, cumin, and chili powder.
2. Bring the mixture to a simmer over medium-high heat.
3. Reduce heat to low and let cook for 20-25 minutes or until the chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, topped with shredded cheese and tortilla chips if desired.
Cooking Time: 20-25 minutes
Creamy White Chicken Taco Soup
This comforting soup combines the flavors of chicken, taco seasoning, and creamy white sauce with tender vegetables and pasta for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups mixed vegetables (such as bell peppers, onions, and carrots)
– 1 cup uncooked penne pasta
– 2 tbsp taco seasoning
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, and crushed tortilla chips
Instructions:
1. In a large pot or Dutch oven, cook the chicken, vegetables, and pasta in chicken broth until the vegetables are tender.
2. Add taco seasoning, diced tomatoes, and heavy cream to the pot. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 10-12 minutes, or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your desired toppings.
Cooking Time: 20-25 minutes
Spicy Ground Turkey Taco Soup
This hearty soup combines the flavors of taco Tuesday with a spicy kick from jalapeños and cumin, perfect for a cozy night in.
Ingredients:
– 1 lb ground turkey
– 1 large 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 tsp cumin
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper
– 1 jalapeño pepper, seeded and chopped
– 8 cups chicken broth
– Salt and pepper, to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. In a large pot or Dutch oven, cook the ground turkey over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, chili powder, cayenne pepper, and jalapeño. Cook for 1 minute.
4. Add the diced tomatoes, black beans, and chicken broth to the pot. Bring to a simmer.
5. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Loaded Nacho Taco Soup
This creamy, cheesy soup combines the best of both worlds – nachos and tacos! With a rich broth, tender ground beef, and a medley of textures from crispy tortilla chips to melted cheese, this loaded nacho taco soup is sure to satisfy your cravings.
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 cup chicken broth
– 1/2 cup milk
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 6-8 corn tortilla chips, crushed
– Shredded cheese (cheddar or Monterey Jack), for serving
– Optional toppings: diced tomatoes, sour cream, avocado, cilantro
Instructions:
1. Brown ground beef in a large pot over medium-high heat. Drain excess fat.
2. Add onion and garlic; cook until softened.
3. Stir in diced tomatoes, red kidney beans, chicken broth, milk, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Reduce heat to low; let soup cook for 20-25 minutes or until flavors have melded together.
5. Stir in crushed tortilla chips.
6. Serve hot, topped with shredded cheese and your desired toppings.
Cooking Time: 25-30 minutes
Three-Bean Taco Soup
This hearty soup combines the flavors of tacos with three types of beans and a hint of cumin, perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños, shredded cheese, and crushed tortilla chips for toppings
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Add the diced tomatoes, kidney beans, black beans, pinto beans, vegetable broth, and cumin. Stir to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Pumpkin and Black Bean Taco Soup
Warm up with this comforting and flavorful soup that combines the sweetness of pumpkin with the earthiness of black beans, all wrapped up in a spicy taco-inspired package.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) cooked black beans, drained and rinsed
– 1 cup canned pumpkin puree
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot, sauté onion and garlic over medium heat until softened.
2. Add diced tomatoes, black beans, pumpkin puree, cumin, chili powder, and paprika. Stir well.
3. Bring mixture to a simmer and let cook for 15-20 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Cheesy Cornbread Taco Soup
A creamy and comforting soup that combines the flavors of taco Tuesday with the warmth of cornbread, all in one delicious bowl.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) black beans, drained and rinsed
– 2 cups chicken broth
– 1 cup cornbread mix
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced tomatoes, red kidney beans, black beans, and chicken broth. Stir to combine.
3. Bring the mixture to a simmer and let cook for 10 minutes or until the flavors have melded together.
4. Stir in the cornbread mix and shredded cheese until well combined.
5. Cook for an additional 2-3 minutes or until the cheese is melted and the soup is heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro.
Cooking Time: 15-18 minutes
Zesty Lime Shrimp Taco Soup
This vibrant soup combines the flavors of Mexico with a burst of citrus, making it perfect for a quick and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas, cut into strips
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until softened, about 5 minutes.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stir in diced tomatoes, chicken broth, lime juice, cumin, smoked paprika, salt, and pepper.
5. Bring to a simmer and cook for 10-12 minutes or until soup has thickened slightly.
6. Add tortilla strips and cook for an additional 2-3 minutes or until crispy.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Quinoa and Sweet Potato Taco Soup
Warm up with this hearty, flavorful soup that combines the comfort of sweet potatoes with the nuttiness of quinoa.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, bell pepper, and sweet potato. Cook for 5 minutes or until vegetables are tender.
4. Add quinoa, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until quinoa is cooked and liquid has been absorbed.
5. Serve hot with your choice of toppings.
Cooking Time: 35-40 minutes
Smoky Chipotle Taco Soup
This hearty soup combines the bold flavors of chipotle peppers with the comfort of taco-inspired ingredients, perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked ground beef or ground turkey
– 1 chipotle pepper in adobo sauce, chopped
– 4 cups chicken broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, crushed tortilla chips
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the cooked ground beef or turkey, chipotle pepper, cumin, paprika, salt, and pepper; stir to combine.
4. Add the chicken broth and diced tomatoes; bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 30-35 minutes
Instant Pot Taco Soup
Get ready to warm up with a deliciously spicy and flavorful taco soup that’s perfect for a quick weeknight dinner or a casual gathering.
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 of taco seasoning
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, tortilla chips, diced tomatoes
Instructions:
1. Press “Saute” on the Instant Pot and cook the ground beef until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the diced tomatoes, beans, chicken broth, and water. Stir well.
5. 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.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Season with salt and pepper, then serve hot. Add your favorite toppings as desired.
Cooking Time: 20 minutes (including natural pressure release)
Paleo-Friendly Taco Soup
Warm up with this nutritious and flavorful soup that’s perfect for a cozy evening or a busy day. This recipe is a twist on traditional taco soup, using paleo-friendly ingredients to make it a healthy and delicious option.
Ingredients:
– 1 lb ground beef (grass-fed)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp coconut oil
– 2 cups chicken broth (homemade or store-bought)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender.
3. Stir in the coconut oil, chicken broth, diced tomatoes, cumin, and chili powder. Bring the mixture to a simmer.
4. Reduce heat to low and let the soup cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25 minutes
Keto Taco Soup with Cauliflower
A hearty and flavorful soup that’s perfect for a low-carb diet. This recipe combines the rich flavors of taco seasoning, ground beef, and cauliflower with the creaminess of heavy cream.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 head cauliflower, broken into florets
– 1 can (14.5 oz) diced tomatoes
– 1 packet taco seasoning
– 1 cup heavy cream
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the cauliflower, diced tomatoes, and taco seasoning to the pot. Stir well to combine.
4. Pour in the heavy cream and stir to combine.
5. Bring the soup to a simmer and let cook for 20-25 minutes or until the cauliflower is tender.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your favorite toppings.
Cooking Time: 30-35 minutes
Fire-Roasted Tomato Taco Soup
This hearty soup combines the rich flavors of roasted tomatoes with the warmth of taco spices, perfect for a cozy night in.
Ingredients:
– 2 lbs. ripe tomatoes
– 1/4 cup olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6 cups vegetable broth
– 1/4 cup half-and-half or heavy cream (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast tomatoes on a baking sheet with olive oil, onion, garlic, and red bell pepper for 30 minutes.
3. In a large pot, combine roasted tomato mixture, diced tomatoes, cumin, chili powder, paprika, salt, and pepper.
4. Pour in vegetable broth and bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes or until flavors have melded together.
6. Stir in half-and-half or heavy cream (if using).
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Green Chile and Chicken Taco Soup
This hearty soup combines the flavors of green chile peppers, juicy chicken, and savory taco spices for a deliciously comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium green chile peppers, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chile peppers
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: tortilla chips, shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic in a little oil until the chicken is cooked through.
2. Add the diced green chile peppers, cumin, chili powder, salt, and pepper to the pot. Stir well.
3. Pour in the canned diced tomatoes with green chile peppers and chicken broth.
4. Bring the soup to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with your choice of tortilla chips, shredded cheese, sour cream, and diced avocado.
Cooking Time: 20-25 minutes
Bacon and Ranch Taco Soup
A hearty and flavorful soup that combines the richness of bacon with the creaminess of ranch dressing, perfect for a comforting meal.
Ingredients:
– 1 lb ground beef
– 6 slices of bacon, diced
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup ranch dressing
– 1 tsp cumin
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced onions, and crushed tortilla chips
Instructions:
1. Cook the ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced bacon to the pot and cook until crispy. Remove from pot with a slotted spoon and set aside.
3. Add the onion and garlic to the pot and cook until the onion is translucent.
4. Stir in the cumin, then add the canned tomatoes and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in the ranch dressing and cooked bacon. Simmer for an additional 2-3 minutes or until heated through.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Avocado Lime Taco Soup
This refreshing soup combines the creaminess of avocado with the zesty flavor of lime, perfect for a light and satisfying meal.
Ingredients:
– 1 medium avocado, diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: tortilla chips, shredded cheese, cilantro for topping
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the cumin and cook for an additional minute.
4. Add the diced tomatoes, chicken broth, and lime juice. Bring to a simmer.
5. Reduce the heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Stir in the diced avocado just before serving.
Cooking Time: 20-25 minutes
Serve: With tortilla chips, shredded cheese, and cilantro on top, if desired.
Southwest Sausage Taco Soup
A flavorful twist on traditional taco soup, this recipe combines the comfort of sausage with the bold flavors of the Southwest.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
2. Add the onion, garlic, and red bell pepper to the pot; cook until the vegetables are tender.
3. Stir in chili powder, cumin, and paprika; cook for 1 minute.
4. Add the diced tomatoes, kidney beans, chicken broth, and water to the pot; bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your choice of shredded cheese, sour cream, and diced avocado.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your meals with these 20 flavorful taco soup recipes! From slow cooker beef to vegetarian black bean, and even paleo-friendly options, there’s something for everyone. Try classics like creamy white chicken or smoky chipotle, or get adventurous with loaded nacho or zesty lime shrimp. With a range of spices and ingredients, you’ll find the perfect recipe to warm up your belly and your soul. Dive in and start cooking!
Leave a Reply