Easy Taco Soup Recipe – done in 30 min!

Warm up with this spicy, comforting, delicious Taco Soup. Have dinner on the table in 30 minutes! Cater the spice to your liking and enjoy this as a party food or weeknight meal.

There is nothing in the world like letting the smells of a comforting soup fill your home on a chilly fall or winter day. This soup smells fantastic as it simmers on the stove top and it tastes even better, warm in your belly.

There is room to increase the spice in this recipe and it is also very possible to prepare it mild. Cater it to your family’s tastes! Enjoy this comfort food. This is a tried and true family favorite that gets made a lot in our home.

HOW TO MAKE TACO SOUP

STEP 1

Heat olive oil in an extra-large skillet or Dutch oven over medium heat. Add garlic, bell pepper, green onions, jalapeño peppers, taco seasoning, salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Add parsley and cilantro and cook for an additional 2 minutes.

STEP 2

Add the chicken stock or broth, diced tomatoes, corn, black beans and green chiles to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Five minutes before the soup is finished, add the chicken.

Ladle into serving bowls and top with desired toppings such as cheese, sour cream and crushed tortilla chips.

RECIPE TIPS

• For a spicier soup recipe, add extra jalapenos and/or a pinch of cayenne pepper.

• For a milder soup, decrease or omit the jalapeno peppers, as well as the green chiles.

• Change up the meat in the recipe, if desired. Replace the chicken with a pound of cooked ground beef or even pork.

• Homemade taco seasoning tastes amazing in this recipe. Consider going homemade!

• Replace one can of diced tomatoes with a can of tomato sauce for a bolder flavor.

• If black beans aren’t your thing, kidney beans or pinto beans are great replacements.

HOW TO MAKE CROCK POT TACO SOUP

I’m glad you asked because it is definitely an option to prepare this soup in your slow cooker. After cooking the garlic, peppers, onions and spices on the stove top, add it to a slow cooker along with the remaining ingredients (minus chicken).

Cook on low heat for 4-5 hours or high for 2-3 hours. Add chicken, cook for 30 additional minutes and serve.

FAVORITE CINCO DE MAYO RECIPES

Here are a few of my favorite recipes to make for your next Cinco de Mayo gathering!

• Easy Baked Churros

• Fresh Spicy Salsa

• Margaritas

• 7-Layer Taco Dip

USES FOR TACO SEASONING

If you grow tired of taco meat, we need to have a chat. Kidding, but here are a few other ideas for ways to use taco seasoning.

• Stir it into any creamy dip (yum).

• Really, you could add it to just about any meat-based meal to transform it into a tasty, spicy food. I’m thinking meatballs, burgers or even chicken.

• Use it as a rub on your next Rotisserie chicken or batch of ribs!

• Add it to salad dressing for an extra zing.

Easy Taco Soup

Warm up with this spicy, comforting, delicious Taco Soup. Have dinner on the table in 30 minutes! Cater the spice to your liking and enjoy this as a party food or weeknight meal.

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Course: Soup

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 8

Calories: 375.46kcal

Author: Megan

Ingredients

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 4 cloves garlic, minced
• ▢ 1 red or green bell pepper chopped
• ▢ 1 bunch green onions thinly sliced
• ▢ 2 jalapeno peppers finely chopped
• ▢ 1 oz. packet taco seasoning or 2 Tbsp homemade
• ▢ Salt and pepper to taste
• ▢ 1/4 cup flat-leaf parsley finely chopped
• ▢ 1/4 cup cilantro finely chopped
• ▢ 32 oz. container chicken stock or broth
• ▢ 2 28 oz. cans diced tomatoes
• ▢ 15 oz. can whole kernel corn, drained
• ▢ 15 oz. can black beans, drained
• ▢ 4 oz. can diced green chiles
• ▢ Meat from one Rotisserie chicken (~2 cups), shredded
• ▢ Shredded cheddar cheese, sour cream and tortilla strips, for topping

Instructions

• Heat olive oil in an extra-large skillet over medium heat. Add garlic, bell pepper, green onions, jalapeño peppers, taco seasoning, salt and pepper. Cook until soft and fragrant, 3 to 4 minutes. Add parsley and cilantro and cook for an additional 2 minutes.
• Add the chicken stock, tomatoes, corn and beans to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Five minutes before the soup is finished, add the chicken.
• Ladle into serving bowls and top with cheese, sour cream and tortilla strips.

Notes

TO MAKE THIS SOUP IN A SLOW COOKER: After cooking the garlic, peppers, onions and spices on the stove top, add it to a slow cooker along with the remaining ingredients (minus chicken). Cook on low heat for 4-5 hours or high for 2-3 hours. Add chicken, cook for 30 additional minutes and serve.

For a spicier soup recipe, add extra jalapenos and/or a pinch of cayenne pepper.
For a milder soup, decrease or omit the jalapeno peppers, as well as the green chiles.
Change up the meat in the recipe, if desired. Replace the chicken with a pound of cooked ground beef or even pork.
Homemade taco seasoning tastes amazing in this recipe!
Replace one can of diced tomatoes with a can of tomato sauce for a bolder flavor.
If black beans aren’t your thing, kidney beans or pinto beans are great replacements.

Nutrition

Calories: 375.46kcal | Carbohydrates: 37.94g | Protein: 26.22g | Fat: 14.7g | Saturated Fat: 3.64g | Cholesterol: 57.77mg | Sodium: 1107.28mg | Fiber: 9.85g | Sugar: 11.83g

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