Have you ever craved the delicious, savory flavors of a taco but wanted something a little warmer and cozier? I know I have. On those busy weeknights, the idea of a one pot meal that tastes amazing is just what I need.
That is where this amazing Taco Soup comes in. It is everything you love about tacos, all wrapped up in a comforting, spoonable bowl of goodness. It is simple, satisfying, and so easy to customize. Let’s make some soup!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe is a true champion for so many reasons. First off, it’s a one pot meal. That means fewer dishes and more time enjoying your evening. Who doesn’t want that?
It is also incredibly flexible. You can adjust the spice level, swap out the beans, or load it up with your favorite toppings. It is a fantastic way to use up pantry staples like canned beans, tomatoes, and broth.
Plus, this is a naturally Healthy Taco Soup. It is packed with plant based protein from lentils and beans, along with plenty of veggies. It’s a meal that will leave you feeling full and satisfied without weighing you down.
And the best part? It tastes even better the next day. The flavors get a chance to hang out and get to know each other, making leftovers something to look forward to. This really might be the Best Taco Soup you have ever made at home.
Ingredients
Here is what you will need to gather. Most of these are simple pantry items, making this recipe convenient and budget friendly.
For The Soup
- 1 cup diced onion
- 1 tsp avocado oil (or olive oil)
- 1 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth
- 15 oz canned tomato sauce or crushed tomatoes
- ½ cup mild or medium salsa verde
- 1 TBSP tomato paste
- 15 oz can black beans (drained and rinsed)
- 15 oz can pinto beans (drained and rinsed)
- 1 cup corn (fresh, canned, or frozen)
- ¾ cup dried red lentils
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 1/4 to 1/2 cup heavy cream (optional)
- salt and pepper to taste
Pile On The Toppings!
- Crushed tortilla chips
- Shredded cheddar or Mexican blend cheese
- Sliced or diced jalapeños
- Chopped red onion
- Pico de gallo
- Sliced avocado
- Fresh cilantro
- Sour cream or plain Greek yogurt
Step By Step Instructions
Making this Taco Soup Stove Top is so simple. Just follow these steps for a delicious meal the whole family will enjoy. Getting everything chopped and measured first makes the process go so smoothly.
Step 1: Sauté The Veggies
In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, bell pepper, and jalapeno. Cook for about 5 to 7 minutes, stirring occasionally, until the veggies have softened up.
Step 2: Combine The Ingredients
Now it is time to add almost everything else. Pour in the vegetable broth, tomato sauce, salsa verde, and tomato paste. Stir everything together. Then, add the drained beans, corn, red lentils, chili powder, garlic powder, cumin, and cayenne pepper.
Step 3: Simmer To Perfection
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 25 to 30 minutes. You want to give the lentils enough time to become tender and for all those wonderful flavors to meld together.
Step 4: Add The Finishing Touch
Once the soup has simmered and the lentils are cooked, turn off the heat. If you are using it, stir in the heavy cream. This gives the Taco Soup a richer, creamier texture. Give it a taste and add salt and pepper as needed.
Ladle your beautiful soup into bowls and let everyone go wild with their favorite toppings. Enjoy!
Slow Cooker Instructions
This recipe is great for the slow cooker too. Just add all the ingredients except for the heavy cream and toppings to your slow cooker. Give it a good stir. Cook on high for 4 to 6 hours or on low for 7 to 8 hours. You will know it is done when the lentils are soft. Stir in the cream right before serving.
Instant Pot Instructions
For the Instant Pot, add all ingredients except the cream and toppings. Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes. Let the pressure release naturally for about 15 minutes before doing a quick release. Stir in the cream and serve with all the fixings.
How To Store Leftovers
Leftover Taco Soup is a real treat! Once it has cooled completely, store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days. The flavors will get even better overnight.
You can also freeze this soup. Let it cool, then pour it into freezer safe containers or bags. It will keep well in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat on the stove or in the microwave.
Tips
Want to make your Taco Soup even better? Here are a few simple tips. If you prefer a thicker soup, you can tear up a few corn tortillas and let them dissolve into the broth while it simmers. Crushed tortilla chips also work well.
Don’t be afraid to adjust the consistency. If it is too thick, a little extra broth or tomato sauce will thin it out. If it is too thin, more beans or veggies can help bulk it up. Just remember to adjust the seasonings if you add a lot of extra liquid.
You are in complete control of the spice level. The salsa, jalapenos, and cayenne pepper determine the heat. Use a mild salsa and skip the cayenne for a kid friendly version. Or, add extra jalapenos for a bigger kick.
A quick note on salt. I always wait until the end to add salt. The broth, canned tomatoes, and beans all have varying amounts of sodium. Tasting the finished soup first prevents it from becoming too salty.
Conclusion
There you have it! A simple, delicious, and versatile Taco Soup recipe that is sure to become a regular in your meal rotation. It is the kind of comforting food that brings everyone to the table.
Whether you make the Taco Soup Stove Top version or use a slow cooker, the result is a flavorful and satisfying meal. It’s a wonderful Healthy Taco Soup that does not skimp on taste. I think it is the Best Taco Soup for its ease and amazing flavor.
Give this recipe a try and have fun with the toppings. It is a fantastic canvas for your creativity. Let me know how you like it!
FAQ
Can I Make This Soup Vegan?
Yes, absolutely! The base recipe is already vegetarian. To make it vegan, simply skip the heavy cream or use a plant based alternative like full fat coconut milk or a vegan sour cream. Also, make sure to choose vegan toppings like dairy free cheese and sour cream.
What Other Protein Can I Add?
While this Taco Soup is hearty on its own, you can certainly add other proteins. Cooked shredded chicken or ground beef would be delicious. If adding ground meat, just brown it with the onions at the beginning and drain any excess fat before proceeding.
Is This Recipe Good For Meal Prep?
This is an excellent recipe for meal prep. You can make a big batch on the weekend and enjoy it for lunch all week. Store the soup separately from the toppings to keep things fresh. The flavors only get better with time!
How Can I Adjust The Spice Level?
You can easily control the heat. For a milder soup, use a mild salsa, omit the jalapeno or remove its seeds, and reduce or skip the cayenne pepper. For a spicier soup, use a hot salsa, keep the jalapeno seeds, or add an extra pinch of cayenne.
Hearty Taco Soup
A comforting and satisfying one-pot taco soup packed with savory flavors, plant-based protein, and fresh vegetables. This easy-to-make dish is perfect for a cozy weeknight meal and tastes even better as leftovers.
Requirements
Ingredients
Pile On The Toppings (Optional):
Instructions
- In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, bell pepper, and jalapeno. Cook for about 5 to 7 minutes, stirring occasionally, until the veggies have softened up.
- Pour in the vegetable broth, tomato sauce, salsa verde, and tomato paste. Stir everything together. Then, add the drained black beans, pinto beans, corn, red lentils, chili powder, garlic powder, cumin, and cayenne pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 25 to 30 minutes. You want to give the lentils enough time to become tender and for all those wonderful flavors to meld together.
- Once the soup has simmered and the lentils are cooked, turn off the heat. If you are using it, stir in the heavy cream. This gives the Taco Soup a richer, creamier texture. Give it a taste and add salt and pepper as needed.
- Ladle your beautiful soup into bowls and let everyone go wild with their favorite toppings. Enjoy!
- **Slow Cooker Instructions:** This recipe is great for the slow cooker too. Just add all the ingredients except for the heavy cream and toppings to your slow cooker. Give it a good stir. Cook on high for 4 to 6 hours or on low for 7 to 8 hours. You will know it is done when the lentils are soft. Stir in the cream right before serving.
- **Instant Pot Instructions:** For the Instant Pot, add all ingredients except the cream and toppings. Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes. Let the pressure release naturally for about 15 minutes before doing a quick release. Stir in the cream and serve with all the fixings.
Notes
Leftover Taco Soup is a real treat! Once it has cooled completely, store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days. The flavors will get even better overnight.
You can also freeze this soup. Let it cool, then pour it into freezer safe containers or bags. It will keep well in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat on the stove or in the microwave.
If you prefer a thicker soup, you can tear up a few corn tortillas and let them dissolve into the broth while it simmers. Crushed tortilla chips also work well.
Don’t be afraid to adjust the consistency. If it is too thick, a little extra broth or tomato sauce will thin it out. If it is too thin, more beans or veggies can help bulk it up. Just remember to adjust the seasonings if you add a lot of extra liquid.
You are in complete control of the spice level. The salsa, jalapenos, and cayenne pepper determine the heat. Use a mild salsa and skip the cayenne for a kid friendly version. Or, add extra jalapenos for a bigger kick.
A quick note on salt. I always wait until the end to add salt. The broth, canned tomatoes, and beans all have varying amounts of sodium. Tasting the finished soup first prevents it from becoming too salty.
Nutrition
Calories
Sugar
Fat
Carbs
Protein
Fiber
