Taco Soup

I don’t know where Taco Soup got it’s name since it’s resembles chili more than soup, but my goodness is it delicious! I decided to come up with my own version of Taco Soup and I also homemade a taco seasoning for the recipe because, for some reason, I love making my own spice combinations! I just love the control I have over the ingredients and flavor profile. If you don’t want to homemake your own taco seasoning, then no worries – you can easily use store-bought taco seasoning!

Ingredients

Avocado oil – for cooking

Ground beef – or sub turkey

Onion

Jalapeno – this is optional, omit if you don’t want it spicy.

Beans – I used a can of black beans and a can of red kidney beans. Use any of preference.

Crushed tomatoes

Salsa – This helps give it a nice taco flavor. Use your favorite salsa!

Taco seasoning – You can use my homemade taco seasoning blend or the Siete taco seasoning pack. Keep in mind, you’ll need to adjust the salt depending on which seasoning you use (some have lots of salt and some don’t have any).

Salt – Like I mentioned above, you’ll adjust this as needed depending on the taco seasoning you use.

Chicken broth – To thin out the soup, add to your preference.

Sour cream – To add a little more flavor. This is optional. Omit if you are dairy-free.

Cayenne or red pepper flakes – If you want the Taco Soup to be spicy.

Finely chopped cilantro – Omit if you don’t like cilantro 🙂

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Method

1. Preheat a pot or dutch oven to medium-high heat with olive oil or avocado oil.
2. Add the diced onion and sauté for several minutes until translucent and fragrant. 
3. Incorporate the diced jalapeno and sauté for a minute. 
4. Add the ground beef (or turkey) and cook until no longer pink, about 8 minutes. Break it up as it cooks. 
5. Add the salt and 1/2 of the pack of taco seasoning (or 2 Tbsp of homemade) and stir to combine.
6. Then add the beans, crushed tomatoes, the remaining taco seasoning, the salsa, and 1 Tbsp finely chopped cilantro. Stir well. 
7. Incorporate the chicken broth to reach desired texture. 
8. Taste test and add salt as needed. If you used a taco seasoning without any added salt (such as my homemade version), then you will want to add more salt – probably about 1 tsp or to your personal preference. However, if using the Siete pack or the taco seasoning you use has a lot of salt, then you may not need to add any. 
9. Right before serving, stir in 1/2 cup sour cream if desired. Remove from heat before adding the sour cream. 

Modifications

• Adjust the salt as needed – I call for 1/2 tsp for the base recipe because the salt needed for this recipe will greatly depend on the taco seasoning you use. If you use a store-bought taco seasoning, then you may not need to add any salt. However, if you make my homemade taco seasoning, then you can add an additional 1/2-1 tsp salt to the taco soup since my homemade taco seasoning doesn’t have any salt added.
• Choose the ground meat – whether it’s ground beef, turkey, chicken, or a combination. Beef will give a more authentic “taco” flavor, while turkey and chicken will be lighter in flavor and calories since they’re lower fat (especially chicken).
• Give the Taco Soup a spicy kick by adding cayenne pepper or red pepper flakes (or you can use a spicy taco seasoning!)

Toppings for Taco Soup

You have lots of options for toppings! Here are some ideas:

Tortilla chips – For a healthy version, I recommend Siete, which is made from cassava flour! I love their chips, especially the lime version.

Sour cream

Jalapeno

Avocado

Cilantro

Lime

How to store Taco Soup

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Other recipes you’ll love

Taco Bowls

Crockpot White Chicken Chili

Sausage Stuffed Poblano Peppers

Smoked Paprika Black Bean Chili

I hope you love this Taco Soup recipe! Please be sure to leave a comment and review if you try it out. I love hearing feedback and your engagement helps me out so much! I can’t wait to hear from you 🙂

Taco Soup

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• Author: Christine Manes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: Mexican

Ingredients

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1 Tbsp avocado oil

1 small yellow onion, diced

1 jalapeno, seeded and diced (optional)

1 lb grass-fed ground beef (or turkey)

1/4 tsp salt, more as needed (depending on the taco seasoning you use)

1 (1.3oz) pack Siete taco seasoning (or use 3 Tbsp of homemade taco seasoning)

Optional for spice: 1/4-1 tsp ground cayenne (to taste) or red pepper flakes to taste

2 (15oz) cans of beans, drained and rinsed (I used 1 can dark red kidney beans and 1 can black beans)

1 (14.5 oz) can crushed tomatoes

1 cup salsa

1 Tbsp finely chopped cilantro (optional)

1–2 cups chicken broth, to preference

1/2 cup sour cream (optional)

Toppings:

Sliced green onion

Tortilla chips

Diced avocado

Shredded cheese

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Instructions

1. Preheat a pot or dutch oven to medium-high heat with olive oil or avocado oil.
2. Add the diced onion and sauté for several minutes until translucent and fragrant. 
3. Incorporate the diced jalapeno and sauté for a minute. 
4. Add the ground beef and cook until no longer pink, about 8 minutes. Break it up as it cooks. 
5. Add the salt and 1/2 of the pack of taco seasoning (or 2 Tbsp of homemade) and stir to combine.
6. Then add the beans, crushed tomatoes, the remaining taco seasoning, the salsa, and 1 Tbsp finely chopped cilantro. Stir well. 
7. Incorporate the chicken broth to reach desired texture. 
8. Taste test and add salt as needed. If you used a taco seasoning without any added salt (such as my homemade version), then you will want to add more salt – probably about 1 tsp or to your personal preference. However, if using the Siete pack or the taco seasoning you use has a lot of salt, then you may not need to add any. 
9. Right before serving, stir in 1/2 cup sour cream if desired. Remove from heat before adding the sour cream. 

Equipment

5 quart pot

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Dutch Oven (6.5 quart)

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