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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 a store-bought blend. 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 🙂
Method
- Preheat a pot or dutch oven to medium-high heat with olive oil or avocado oil.
- Add the diced onion and sauté for several minutes until translucent and fragrant.
- Incorporate the diced jalapeno and sauté for a minute.
- Add the ground beef (or turkey) and cook until no longer pink, about 8 minutes. Break it up as it cooks.
- Add the salt and 2 Tbsp of taco seasoning and stir to combine.
- Then add the beans, crushed tomatoes, remaining 1 Tbsp taco seasoning, the salsa, and 1 Tbsp finely chopped cilantro. Stir well.
- Incorporate the chicken broth to reach desired texture.
- 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 the taco seasoning you use has a lot of salt, then you may not need to add any.
- 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
What sides go with Taco Soup?
I find Taco Soup to be a complete meal on it’s own, especially when considering the toppings, but if you like to have a side with soup, then you can opt for the usuals such as toast or a salad!
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
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 🙂
PrintTaco Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
1 Tbsp avocado oil
1 small yellow onion, diced
1 jalapeno, seeded and diced (optional)
1 lb ground beef (or turkey)
1/4 tsp salt, more as needed (depending on the taco seasoning you use)
3 Tbsp taco seasoning (here’s my homemade version, or I also love Siete)
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
Instructions
- Preheat a pot or dutch oven to medium-high heat with olive oil or avocado oil.
- Add the diced onion and sauté for several minutes until translucent and fragrant.
- Incorporate the diced jalapeno and sauté for a minute.
- Add the ground beef (or turkey) and cook until no longer pink, about 8 minutes. Break it up as it cooks.
- Add the salt and 2 Tbsp of taco seasoning and stir to combine.
- Then add the beans, crushed tomatoes, remaining 1 Tbsp taco seasoning, the salsa, and 1 Tbsp finely chopped cilantro. Stir well.
- Incorporate the chicken broth to reach desired texture.
- 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 the taco seasoning you use has a lot of salt, then you may not need to add any.
- Right before serving, stir in 1/2 cup sour cream if desired. Remove from heat before adding the sour cream.
