20+ Hearty Taco Soup Recipes for a Flavorful Feast

Taco soup is the perfect fusion of comfort food and bold flavors. This versatile dish combines the savory, spicy goodness of tacos with the warmth and heartiness of a soup.

Whether you’re cooking for a cozy family dinner or a big crowd, taco soup offers something for everyone.

With its quick preparation and the ability to adapt to any taste preference—whether you prefer beef, chicken, or a vegetarian version—it’s a meal that’s easy to customize.

If you’re looking to add some excitement to your mealtime routine, you’ve come to the right place!

In this article, we’ve compiled a collection of 20+ taco soup recipes that are sure to satisfy your cravings and bring the bold flavors of tacos into a comforting, soup-filled bowl.

From creamy variations to hearty, chunky recipes, you’re bound to find a new favorite!

20+ Hearty Taco Soup Recipes for a Flavorful Feast

No matter what your flavor preferences or dietary restrictions are, taco soup is an easy, delicious, and versatile dish that everyone can enjoy.

With these 20+ taco soup recipes, you can experiment with different ingredients and spice levels, creating the perfect soup to suit your mood and mealtime needs.

Whether you’re in the mood for a creamy, cheesy soup or a hearty, tomato-based version, taco soup is the ultimate comfort food that will never disappoint.

So grab your ingredients and get ready to enjoy a bowl of taco-filled goodness!

Classic Beef Taco Soup

This Classic Beef Taco Soup is the epitome of comfort in a bowl. Packed with ground beef, beans, tomatoes, and a medley of seasonings, it offers the familiar, flavorful profile of tacos in soup form. Perfect for chilly evenings or busy weeknights, this easy-to-make soup can be customized with your favorite toppings such as cheese, sour cream, and tortilla chips.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) corn, drained
• 3 cups beef broth
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Instructions:

1. In a large pot, brown the ground beef with chopped onion over medium heat. Drain excess fat.
2. Add taco seasoning, garlic powder, onion powder, salt, and pepper. Stir to coat the beef evenly.
3. Pour in the diced tomatoes, tomatoes with chilies, beans, corn, and beef broth. Stir everything together.
4. Bring the soup to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally.
5. Taste and adjust seasoning if needed. If you prefer a thicker soup, let it simmer a little longer.
6. Serve hot with your favorite toppings such as shredded cheese, sour cream, and crushed tortilla chips.

This Classic Beef Taco Soup is a satisfying and hearty dish that’s sure to become a family favorite. Its bold, savory flavors mimic the best parts of a taco while being perfect for a cozy soup night. The versatility of this recipe allows you to get creative with toppings and substitutions, making it a meal you’ll enjoy time and again. Plus, it’s easy to make and packs a punch of flavor in every bite.

Chicken Taco Soup

This Chicken Taco Soup is a lighter twist on the classic version, featuring tender chicken breasts and a mix of fresh vegetables, beans, and spices. It’s a flavorful and healthy soup that’s packed with protein and fiber. The combination of chicken, beans, and a zesty broth creates a delicious, satisfying soup that’s perfect for a family meal or meal prep.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup frozen corn
• 3 cups chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado slices, fresh cilantro, lime wedges

Instructions:

1. In a large pot, sauté the chopped onion over medium heat until translucent.
2. Add taco seasoning, cumin, garlic powder, chili powder, salt, and pepper, stirring to combine with the onions.
3. Add the chicken breasts, diced tomatoes, tomatoes with chilies, beans, corn, and chicken broth. Stir to mix everything.
4. Bring the soup to a boil, then reduce to a simmer. Let it cook for 25-30 minutes, or until the chicken is fully cooked.
5. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
6. Taste and adjust the seasoning if needed. Simmer for another 5 minutes.
7. Serve with optional toppings like shredded cheese, avocado, cilantro, and lime wedges.

This Chicken Taco Soup is a refreshing, lighter alternative to traditional taco soups. It provides a delightful combination of flavors, with the tender chicken and well-balanced spices complementing the beans and vegetables. It’s a filling yet nutritious meal that can be enjoyed year-round. Plus, it’s easy to customize with your preferred toppings, making it a crowd-pleaser for any occasion.

Vegetarian Taco Soup

The Vegetarian Taco Soup is a vibrant and wholesome dish that’s as satisfying as it is flavorful. Packed with a variety of beans, corn, and vegetables, this hearty soup provides all the taco flavors you love without the meat. It’s perfect for anyone looking for a meat-free option, yet still craving the savory, spicy, and comforting taco taste.

Ingredients:

• 1 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 3 cups vegetable broth
• 1 packet taco seasoning mix
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped avocado, fresh cilantro, tortilla strips

Instructions:

1. In a large pot, sauté the chopped onion, bell pepper, and zucchini over medium heat for 5-7 minutes, until they begin to soften.
2. Add the taco seasoning, garlic powder, cumin, salt, and pepper, stirring to coat the vegetables evenly.
3. Add the black beans, kidney beans, corn, diced tomatoes, tomatoes with chilies, and vegetable broth. Stir to combine all ingredients.
4. Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, stirring occasionally.
5. Taste and adjust seasoning if needed.
6. Serve the soup hot with your favorite toppings, such as shredded cheese, sour cream, chopped avocado, and tortilla strips.

This Vegetarian Taco Soup offers all the bold, comforting flavors of traditional taco soup, with a plant-based twist. The combination of beans, vegetables, and seasonings creates a satisfying meal that’s rich in flavor and nutrition. It’s an excellent choice for vegetarians, but also a great option for anyone looking for a lighter, meat-free soup. The variety of toppings makes it customizable, ensuring that everyone can enjoy it just the way they like.

Slow Cooker Taco Soup

This Slow Cooker Taco Soup is the ultimate set-it-and-forget-it dish. Simply throw all the ingredients into the slow cooker in the morning, and by dinnertime, you’ll have a flavorful, hearty taco soup ready to enjoy. Perfect for busy days, this recipe uses ground beef, beans, tomatoes, and taco seasoning to create a rich and savory soup that’s sure to please the entire family.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) corn, drained
• 3 cups beef broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions:

1. In a skillet over medium heat, brown the ground beef and chopped onion until the beef is fully cooked. Drain excess fat.
2. Transfer the cooked beef and onion to the slow cooker.
3. Add taco seasoning, garlic powder, onion powder, cumin, salt, pepper, kidney beans, black beans, diced tomatoes, tomatoes with chilies, corn, and beef broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
6. Serve with your favorite toppings such as shredded cheese, sour cream, and tortilla chips.

This Slow Cooker Taco Soup is a game-changer for busy nights, offering the same great flavors as a traditional taco soup but with minimal effort. By letting the slow cooker work its magic, all the ingredients meld together into a rich, satisfying soup. It’s an easy, hands-off meal that’s perfect for feeding a crowd or preparing in advance for a weeknight dinner. Enjoy it with your favorite toppings for a deliciously comforting meal.

Spicy Taco Soup

For those who love a little heat, this Spicy Taco Soup will hit the spot! It’s packed with zesty spices, spicy green chilies, and a dash of hot sauce to give it a fiery kick. The combination of beans, tomatoes, and ground beef or turkey makes for a hearty, well-balanced meal that is perfect for spice lovers. Adjust the heat level to suit your taste and enjoy a bold, flavorful soup.

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (10 oz) diced tomatoes with green chilies (mild or hot)
• 1 can (15 oz) corn, drained
• 3 cups beef broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1-2 tbsp hot sauce (or to taste)
• Salt and pepper to taste
• Optional toppings: jalapeño slices, shredded cheese, sour cream, fresh cilantro

Instructions:

1. In a large pot, brown the ground beef (or turkey) along with the chopped onion until the meat is fully cooked. Drain excess fat.
2. Add taco seasoning, cumin, garlic powder, chili powder, salt, and pepper to the meat mixture. Stir to combine.
3. Add the black beans, diced tomatoes with green chilies, corn, and beef broth. Stir well.
4. Bring the soup to a simmer, then add hot sauce to your desired level of spice.
5. Let the soup simmer for 20-25 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning or heat level as needed.
7. Serve hot with optional toppings such as jalapeño slices, shredded cheese, sour cream, and fresh cilantro.

This Spicy Taco Soup is perfect for those who crave a little extra heat in their meals. The blend of spices, chili powder, and hot sauce creates a rich, bold flavor profile that will warm you up on even the coldest days. With a hearty mix of beans, corn, and tender meat, it’s both filling and full of flavor. Feel free to adjust the spice level to your taste, ensuring every bite is just the right amount of heat.

Instant Pot Taco Soup

If you’re looking for a quick and easy way to make taco soup, the Instant Pot is your best friend. This Instant Pot Taco Soup recipe cooks up in no time, offering all the delicious flavors of a classic taco soup without the long simmering process. It’s perfect for busy evenings when you want a comforting and flavorful soup in under an hour.

Ingredients:

• 1 lb ground beef (or chicken)
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) corn, drained
• 3 cups chicken or beef broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, tortilla chips

Instructions:

1. Set the Instant Pot to “Sauté” mode. Brown the ground beef (or chicken) with the chopped onion until fully cooked. Drain excess fat.
2. Add taco seasoning, garlic powder, onion powder, cumin, salt, pepper, black beans, kidney beans, diced tomatoes, tomatoes with chilies, corn, and broth. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes.
4. After the cooking time is up, do a quick release by turning the valve to “Venting.”
5. Stir the soup and taste for seasoning adjustments.
6. Serve the soup hot with your favorite toppings such as shredded cheese, sour cream, avocado, and tortilla chips.

This Instant Pot Taco Soup is a game-changer when you need a quick and flavorful meal. With the Instant Pot’s pressure cooking ability, you can enjoy a delicious, hearty taco soup in a fraction of the time. It’s a convenient and time-saving way to prepare a comforting dish that’s sure to satisfy. Whether you’re in a rush or just craving taco soup, this recipe is sure to become a staple in your kitchen.

Vegetarian Taco Soup

For those seeking a hearty, plant-based option, this Vegetarian Taco Soup is full of flavor without any meat. Packed with beans, corn, tomatoes, and spices, it’s a filling and satisfying soup that’s perfect for vegetarians and meat-eaters alike. The use of taco seasoning adds a familiar, bold flavor while the vegetables provide a nutritious and hearty base. This soup is also easily customizable, so you can add your favorite veggies or beans for a unique twist.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, diced
• 3 cups vegetable broth
• 1 packet taco seasoning mix
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: avocado, fresh cilantro, shredded cheese (if not vegan), sour cream, tortilla chips

Instructions:

1. In a large pot, sauté the chopped onion, bell pepper, and zucchini until softened, about 5 minutes.
2. Add the taco seasoning, garlic powder, cumin, salt, and pepper to the vegetables. Stir to coat evenly.
3. Add the black beans, kidney beans, corn, diced tomatoes, tomatoes with chilies, and vegetable broth to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes to allow the flavors to meld.
5. Taste and adjust seasoning if necessary.
6. Serve hot with optional toppings such as avocado, fresh cilantro, shredded cheese, sour cream, and tortilla chips.

This Vegetarian Taco Soup is a wonderfully versatile and satisfying option for anyone looking for a meatless meal. The combination of beans, corn, and tomatoes provides a fulfilling, nutrient-packed base, while the taco seasoning adds that classic taco flavor. It’s perfect for a light dinner, a filling lunch, or as a base for topping with all your favorite taco fixings. Whether you’re a vegetarian or just looking to eat more plant-based meals, this soup is a delicious, easy choice.

Chicken Taco Soup

This Chicken Taco Soup is a flavorful, protein-packed option that’s perfect for a cozy dinner. Tender chicken breast is simmered in a savory broth with beans, corn, and a blend of spices to create a delicious, hearty soup. It’s easy to make and perfect for meal prep, as it stores well for leftovers and can be reheated for a quick meal. Whether you make it on the stovetop or in the slow cooker, it’s a guaranteed crowd-pleaser.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, fresh cilantro, jalapeños, tortilla chips

Instructions:

1. In a large pot or slow cooker, add the chicken breasts, chopped onion, taco seasoning, garlic powder, cumin, salt, pepper, black beans, kidney beans, corn, diced tomatoes, tomatoes with chilies, and chicken broth.
2. If using the stovetop, bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked.
3. If using a slow cooker, set it on low and cook for 6-8 hours or on high for 3-4 hours.
4. Once the chicken is cooked, shred it with two forks and return it to the soup. Stir well to combine.
5. Taste and adjust seasoning if necessary.
6. Serve with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, jalapeños, and tortilla chips.

This Chicken Taco Soup is an easy and flavorful way to enjoy a comforting taco-inspired meal. The tender chicken adds protein while the beans and corn provide heartiness and texture. The soup is perfectly spiced, thanks to the taco seasoning and cumin, and it’s versatile enough to be enjoyed with a variety of toppings. Whether you make it on the stove or in the slow cooker, this soup is a great choice for busy nights or meal prep for the week ahead.

Beef Taco Soup

This Beef Taco Soup is a rich and savory version of taco soup, featuring ground beef as the star protein. It’s hearty, flavorful, and easy to make with ingredients like black beans, kidney beans, diced tomatoes, and taco seasoning. The beef adds a satisfying depth of flavor, making this soup perfect for anyone craving a filling and comforting meal. It’s also a great way to sneak in some extra veggies and fiber while still delivering that classic taco taste.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) corn, drained
• 3 cups beef broth
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions:

1. In a large pot, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
2. Add taco seasoning, garlic powder, cumin, salt, pepper, black beans, kidney beans, diced tomatoes, tomatoes with chilies, corn, and beef broth. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-30 minutes, allowing the flavors to meld together.
4. Taste and adjust seasoning if necessary.
5. Serve hot with optional toppings such as shredded cheese, sour cream, chopped green onions, and tortilla chips.

This Beef Taco Soup is a classic, satisfying dish that delivers rich flavors and a satisfying texture. The ground beef gives it a savory depth, while the combination of beans, corn, and tomatoes makes it hearty and filling. It’s a perfect dish for cooler weather, as it provides both warmth and comfort in every bite. Plus, it’s a great option for feeding a crowd or enjoying as leftovers throughout the week.

Spicy Taco Soup

For those who love a little heat in their meals, this Spicy Taco Soup is the perfect option. With a combination of jalapeños, chili powder, and diced tomatoes with green chilies, this soup brings a bold kick of spice to your taco soup experience. The beans, corn, and ground beef balance the heat with their hearty, savory flavors. It’s easy to make, customizable to your spice preference, and an exciting twist on the classic taco soup that will surely satisfy spice lovers.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 jalapeños, seeded and chopped (adjust for less heat)
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) corn, drained
• 3 cups beef broth
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, fresh cilantro, chopped green onions, tortilla chips

Instructions:

1. In a large pot, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
2. Add the chopped jalapeños, taco seasoning, chili powder, cumin, salt, pepper, black beans, kidney beans, diced tomatoes with chilies, corn, and beef broth. Stir well.
3. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes for the flavors to combine and intensify.
4. Taste the soup and adjust the seasoning or spice level as needed, adding more chili powder or jalapeños for extra heat.
5. Serve with your favorite toppings, such as sour cream, shredded cheese, cilantro, and tortilla chips for crunch.

This Spicy Taco Soup is the perfect choice for anyone who enjoys a little extra kick in their meals. The combination of jalapeños, chili powder, and green chilies gives the soup a satisfying heat that pairs beautifully with the savory ground beef and beans. The optional toppings help cool down the heat, making each spoonful a flavorful experience. This soup is a great option for spice lovers and is versatile enough to adjust to your preferred spice level, making it an enjoyable dish for all.

Slow Cooker Taco Soup

For a hassle-free taco soup experience, this Slow Cooker Taco Soup is your go-to recipe. With minimal prep work and hands-off cooking, you can let the slow cooker work its magic while you go about your day. This recipe is perfect for busy nights, large gatherings, or meal prep, as it can easily be doubled or tripled. The flavors are rich and delicious, with ground beef, beans, tomatoes, and spices simmering to create a comforting, filling meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) corn, drained
• 3 cups beef broth
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, green onions, tortilla chips

Instructions:

1. In a skillet, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
2. Transfer the beef and onion mixture to a slow cooker.
3. Add the taco seasoning, garlic powder, cumin, salt, pepper, black beans, kidney beans, diced tomatoes, tomatoes with chilies, corn, and beef broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Once the soup is done cooking, taste and adjust the seasoning if necessary.
6. Serve with your favorite toppings, such as shredded cheese, sour cream, cilantro, and tortilla chips.

This Slow Cooker Taco Soup is the ultimate convenience meal that doesn’t sacrifice flavor. The slow cooking process allows the flavors to meld together, creating a rich and satisfying soup. It’s perfect for busy families, meal prepping, or feeding a crowd with minimal effort. With easy-to-find ingredients and simple prep, you can have a delicious, comforting taco-inspired soup waiting for you at the end of the day. It’s sure to become a go-to recipe for your meal rotation!

Beef and Bean Taco Soup

This Beef and Bean Taco Soup is a classic, hearty option that’s packed with protein from both the ground beef and a variety of beans. The combination of kidney beans, black beans, and corn creates a satisfying base, while the taco seasoning and cumin add that signature taco flavor. It’s simple to make and perfect for cold evenings when you’re craving something filling and flavorful. Plus, it’s great for leftovers, making it an excellent choice for meal prep.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef broth
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions:

1. In a large pot, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
2. Add the taco seasoning, garlic powder, cumin, salt, pepper, black beans, kidney beans, diced tomatoes, corn, and beef broth. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes to let the flavors meld.
4. Taste the soup and adjust the seasoning if necessary.
5. Serve with your favorite toppings, such as shredded cheese, sour cream, green onions, and tortilla chips.

This Beef and Bean Taco Soup is a hearty and satisfying dish that’s easy to prepare and full of flavor. The combination of ground beef and beans makes it a protein-packed meal that will keep you full and satisfied. The taco seasoning and cumin create a robust flavor profile that’s familiar and comforting, making it a great option for a quick dinner or meal prep. Add your favorite toppings, and this soup will become a family favorite!

Creamy Taco Soup

If you love a rich, creamy texture in your soups, this Creamy Taco Soup is a must-try. With the addition of cream cheese and heavy cream, this taco soup offers a velvety base that perfectly balances the spices and hearty ingredients. The ground beef, beans, and corn bring substance, while the creaminess ties everything together into a luscious bowl of comfort. Perfect for cozy nights, this soup is a delicious twist on the classic taco soup.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 3 cups beef broth
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, fresh cilantro, tortilla chips

Instructions:

1. In a large pot, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
2. Add the taco seasoning, garlic powder, cumin, salt, pepper, black beans, kidney beans, diced tomatoes, corn, and beef broth to the pot. Stir to combine and bring to a simmer.
3. Once the soup is simmering, add the cream cheese, stirring until melted and fully incorporated.
4. Pour in the heavy cream and continue stirring until the soup becomes creamy and smooth.
5. Allow the soup to cook for an additional 10-15 minutes to allow the flavors to meld together.
6. Serve with your favorite toppings such as shredded cheese, sour cream, cilantro, and tortilla chips for a satisfying crunch.

This Creamy Taco Soup is a comforting, indulgent version of the traditional taco soup. The addition of cream cheese and heavy cream makes it irresistibly rich and smooth, offering a delicious contrast to the savory, spicy flavors. It’s perfect for anyone who loves creamy soups and wants to enjoy the familiar taco flavor in a new and exciting way. Whether it’s for a cozy dinner or a special treat, this soup is sure to satisfy your cravings.

Chicken Taco Soup

This Chicken Taco Soup offers a lighter twist on the traditional beef-based taco soup, using tender shredded chicken as the main protein. With a fresh combination of beans, corn, and tomatoes, the soup maintains all the comforting flavors of taco seasoning, but with a leaner protein source. This recipe is quick to prepare and can be made with either fresh or rotisserie chicken, making it an easy, healthy option for busy weeknights or meal prepping.

Ingredients:

• 2 lbs chicken breasts (or 2 cups rotisserie chicken, shredded)
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips

Instructions:

1. If using chicken breasts, cook the chicken in a pot with some olive oil over medium heat until cooked through, about 15-20 minutes. Shred the chicken using two forks. (Alternatively, use pre-cooked rotisserie chicken.)
2. In a large pot, sauté the chopped onion until translucent. Add the taco seasoning, garlic powder, cumin, salt, and pepper. Stir to combine and cook for another minute.
3. Add the shredded chicken, black beans, kidney beans, corn, diced tomatoes, and chicken broth to the pot. Stir everything together and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to blend and the soup to thicken slightly.
5. Taste and adjust the seasoning as needed.
6. Serve with optional toppings like shredded cheese, sour cream, cilantro, avocado, and tortilla chips.

This Chicken Taco Soup is a flavorful, lighter alternative to the traditional beef taco soup. With shredded chicken providing a lean protein, the soup remains hearty and satisfying without being overly heavy. The variety of beans, corn, and tomatoes adds a lovely balance of flavors, while the taco seasoning ties everything together with that familiar, comforting taste. It’s perfect for those seeking a healthier taco soup option or anyone in need of a quick, flavorful meal.

Vegetarian Taco Soup

This Vegetarian Taco Soup is a vibrant, plant-based option that doesn’t skimp on flavor. Packed with hearty beans, corn, tomatoes, and seasoned with taco spices, this soup is filling and full of color. It’s a great option for anyone following a vegetarian or vegan diet, but it’s delicious enough for anyone to enjoy. This meatless version of taco soup is simple to make and can be customized with your favorite toppings.

Ingredients:

• 1 onion, chopped
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) diced tomatoes with green chilies
• 3 cups vegetable broth
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional toppings: avocado, shredded cheese (or vegan cheese), sour cream (or vegan sour cream), chopped cilantro, tortilla chips

Instructions:

1. In a large pot, sauté the chopped onion until translucent over medium heat.
2. Add the taco seasoning, garlic powder, cumin, salt, and pepper to the onions and stir to combine.
3. Add the black beans, kidney beans, corn, diced tomatoes, tomatoes with chilies, and vegetable broth. Stir everything together.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes.
5. Taste the soup and adjust the seasoning as needed.
6. Serve with your favorite toppings like avocado, shredded cheese, sour cream, cilantro, and tortilla chips for added texture and flavor.

This Vegetarian Taco Soup is a hearty and flavorful meatless option that everyone can enjoy. With beans, corn, and tomatoes forming a satisfying base, the spices provide that familiar taco flavor we all love. The optional toppings allow for customization, making each bowl feel special. Whether you’re a vegetarian or simply looking for a lighter, plant-based meal, this taco soup is a delicious and satisfying choice. It’s sure to become a staple in your recipe rotation!

Note: More recipes are coming soon!