Soup is a perfect comfort food on a cold day. It also makes a great leftover recipe that you can store in your freezer for busy nights.
This taco soup recipe is low in carbs, easy to make and delicious. It’s also free of gluten and dairy. You can customize this recipe with your favorite toppings to suit your tastes.
Easy to make
If you’re looking for a quick and easy taco soup recipe, you’ve come to the right place. This one-pot meal is made with pantry-friendly ingredients and only takes about 30 minutes to make!
Taco soup is a comforting dish that can be eaten as a light meal or paired with other main dishes for a complete meal. It’s a great option for weeknight meals and it makes a hearty meal that your whole family will love.
You can add different toppings to your taco soup to make it more flavorful and enjoyable. You can add things like cheese, sour cream, tortilla chips or tortilla strips, shredded avocado, cornbread croutons and more.
To add more flavor, you can also use ground turkey instead of beef, and you can even omit the beans altogether and just serve it with cheese! You can also add in extra chili powder and/or garlic powder to give it a more spicy kick.
This recipe works best when you brown the meat and cook it until fully cooked through. You can then drain off any excess fat if you’d like.
Next, add in the remaining ingredients and simmer until everything is heated through. Season with salt and pepper to taste, then top with fresh cilantro if desired.
For a low-carb version of this recipe, you can double the amount of ground beef and remove the beans and corn. You can also omit the sour cream and/or cheese.
This is a great way to save money on ingredients by using what you already have in your cupboards! It’s also a fantastic way to use up leftovers, which is often an issue for many people.
This recipe is also slow cooker or stovetop friendly, so it’s perfect for weeknight dinners! You can even make it ahead of time and keep it in the fridge or freezer. It’s really easy to reheat as well!
Hearty
This is a super easy and hearty recipe that’s perfect for weeknight dinners. It’s loaded with all the taco flavors that you love, and it can be made in 30 minutes.
It’s a great soup for cold weather, and it’s so versatile! You can enjoy it with toppings of your choice like shredded cheese, sour cream, avocado, tortilla chips, or any other thing you’d find in a taco.
Ground beef makes this easy and hearty, but you can also use turkey or chicken. The key is to drain the excess fat from the meat.
Start by heating a large pot over medium-high heat and drizzle with oil. Add the ground beef and onions. Sautee until browned and no longer pink. Stir in jalapenos and garlic. Season with salt and pepper to taste.
Next, add the tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix. Cover the pot with a lid and simmer for about 30 minutes, stirring occasionally.
After the soup has finished simmering, remove from the stove and allow it to cool for a few minutes. Then stir in the cream cheese, which should be soft enough to melt into the soup.
The cream cheese will make the soup a little waterier, so add a little water if you want it thinner. If you’re not on a low-carb diet, you can sub low-fat or fat-free cream cheese to cut the calories.
You can also make this soup vegetarian by omitting the meat and adding vegetable broth instead of beef. You can also increase the amount of beans to increase the protein content.
For those on a keto diet, you can skip the beans altogether and use just fat-free cream cheese in this recipe. It’s still a very creamy, delicious, and satisfying soup!
This is a super easy and hearty soup that’s perfect for weeknight dinners. The flavors of tacos are in the soup, and it can be made in 30 minutes.
It’s a great soup for cold winter nights, and it’s so versatile! You could even serve it with cornbread. You can make it in the instant pot or slow cooker, or on the stovetop. It’s so tasty and easy to make that you’ll be making it more often than you think!
Full of flavor
Taco soup is a hearty Tex-Mex inspired recipe that comes together in no time. It’s made with ingredients that are quintessential to the flavor of tacos- ground beef, corn, and beans- along with convenient flavor boosters like fire-roasted tomatoes and seasoning packets.
It’s easy to make and a perfect weeknight family dinner recipe! Just simmer the meat and veggies with the broth until tender and delicious. You can serve the soup in bowls with a spoon or as a buffet style dinner for the whole family!
To get the best flavor, make sure to use good quality spices. You can use a packet of store-bought taco seasoning or create your own mix at home by mixing chili powder, cumin, paprika, onion powder, garlic powder, and salt.
A good mix will give you that authentic Latin flavor. If you want a little extra heat, add a couple of dashes of hot sauce.
Then, be sure to add your favorite taco toppings- avocado slices, sour cream, shredded cheese, and fresh cilantro. You can even sprinkle crushed corn chips on top for added crunch!
You can also add more veggies if you’d like- zucchini, bell peppers, and onions are all great options. The key is to season the soup with all the spices you want and to let it simmer until it’s thick enough to taste good!
This soup tastes best the day it’s made but it can be stored in an airtight container and reheated the next day. You can also freeze leftovers in airtight containers for up to four days or up to three months.
Another quick way to boost the flavor is to add a can of diced green chiles (the smaller ones, not the larger kind) in place of the Rotel tomatoes. I prefer to use the smaller size since it’s less likely to break up into tiny pieces when you add it to the soup.
If you want to make this recipe a little lighter, swap out the fat-free cream cheese for a low-fat half and half or use a lower-fat ground beef. You can also replace the butter with oil to reduce the fat content even further.
Quick to make
Taco soup is a hearty, filling meal that’s easy to make and even easier to enjoy for leftovers. It’s a great recipe to keep in your freezer, especially if you’re a busy family that loves soup but doesn’t always have the time to make it for dinner every night.
The recipe is super simple to make, only requires a few ingredients and takes less than 30 minutes to cook. It’s also gluten-free, so it’s a great option for anyone with allergies or dietary restrictions.
To prepare the soup, you’ll want to start by cooking the beef in a large pot or Dutch oven over medium-high heat until no longer pink, breaking it into crumbles as you cook. Then, you’ll need to drain off the excess fat.
Once the meat is browned, add the vegetables and stir to combine. Then, you’ll need to add the seasoning and spices. This recipe uses a homemade taco seasoning blend that includes cumin, chili powder, oregano, garlic powder, onion powder and a pinch of salt.
Alternatively, you can use a packet of taco seasoning from the grocery store instead. These packets are often loaded with sodium and contain a variety of artificial ingredients, so it’s best to avoid them.
For extra flavor, you can add a can of Mexican corn or some chopped green chiles to the soup. You can also add in some cooked, shredded chicken while it simmers to give the soup a boost of protein.
Serve this taco soup with tortilla chips, sour cream and cheese for a satisfying meal that’s low in calories but still full of flavor. Or, top it with a fresh green salad with Avocado Dressing for a quick lunch or a light dinner.
It’s also a great dish to serve at parties. You can set out a platter of toppings for each person to choose from, so they can customize their own bowl of soup.
To make this dish a bit healthier, you can reduce the fat in the soup by using fat-free half-and-half and low-fat or no-fat cream cheese. You can also omit the meat altogether and replace it with another canned bean to turn this into a vegetarian soup.