Taco soup is like a quicker, soupier version of chili, ready in just 45 minutes. Made with homemade taco seasoning, Rotel tomatoes with green chilies, your choice of ground meat—turkey, beef, chicken, or pork all work nicely—plus beans and corn, it’s the perfect way to enjoy your favorite taco flavors in a hearty soup.
What sets this taco soup recipe apart from the hundreds of others online is blending some of the beans and tomatoes into a smooth base, which thickens the broth just enough. Satisfying, healthy, and packed with Tex-Mex flavor, it’s perfect for loading up with all your favorite taco toppings—avocado, cheese, sour cream, tortilla chips, or whatever else you’re craving.
What You’ll Need To Make Taco Soup
Jennifer Segal
Spices: Chili powder, ground cumin, smoked paprika and dried oregano make a smoky Tex-Mex seasoning blend.
Rotel Tomatoes with Green Chilies: Adds tomato flavor and a touch of heat, giving the soup its signature Tex-Mex kick.
Black Beans: Provide heartiness, protein, and creaminess when partially blended.
Extra-Virgin Olive Oil: Used to cook the veggies.
Yellow Onion and Garlic: The sweet and aromatic base for the soup.
Ground Meat: Adds richness, texture, and protein.
Tomato Paste: Deepens the tomato flavor.
Chicken Broth: The savory base for the soup.
Frozen Corn: Adds a pop of sweetness, texture, and color.
Cilantro and Lime Juice: Brightens and balances the dish with fresh, zesty notes.
Step-By-Step Instructions
Mix chili powder, cumin, smoked paprika, oregano, and salt in a bowl.
Jennifer Segal
Blend 2 cans of Rotel and 3/4 cup beans until smooth; set aside. This mixture will thicken the broth.
Jennifer Segal
In a large pot, sauté onion in oil until soft, then add garlic and cook briefly.
Add ground meat and seasoning, cooking until browned. Stir in tomato paste.
Jennifer Segal
Add the tomato/bean mixture, remaining tomatoes, beans, and broth. Bring to a boil, then simmer for 15 minutes.
Jennifer Segal
Add corn, cilantro, and lime juice; simmer briefly. Adjust seasoning and serve with toppings. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
3 (10-ounce) cans Rotel diced tomatoes and green chilis
2 (15-ounce) black beans, drained and rinsed
1/4 cup extra-virgin olive oil
1 large yellow onion, finely chopped
5 cloves garlic, minced
1 1/3 pounds ground turkey, chicken, beef, or pork (see note)
1 tablespoon tomato paste
2 1/2 cups chicken broth
1 cup frozen corn
1/4 cup chopped fresh cilantro, plus more for serving
1 tablespoon fresh lime juice (from 1 lime)
In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.
Combine 2 cans of the Rotel tomatoes and 3/4 cup of the beans in a blender or food processor. Blend until smooth. Set aside.
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.
Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.
Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.
Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice.
Notes
Note: When selecting ground meat for this recipe, 90 to 93 percent lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you’re using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like “all breast meat,” as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.
Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom.
She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
