Have you ever had one of those days? The kind where you want something warm, comforting, and full of flavor but have zero energy to cook? I know I have. That is when I turn to this amazing Taco Soup recipe.
It is a true one pot wonder. It combines all the delicious flavors of a taco into a simple, hearty soup. Seriously, it has become a staple in my house for busy weeknights. It is also a fantastic way to clean out the pantry and freezer. Let’s get into it!
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Why You’ll Love This Recipe
First off, this Taco Soup is incredibly easy to make. You basically brown some meat and then dump everything else into the pot. It does not get much simpler than that. The cleanup is a total breeze since it all happens in one large pot.
You will also love how versatile it is. You can customize the toppings to your heart’s content. Think of it like a build your own taco bar, but in soup form. It is a fun way to let everyone in the family personalize their own bowl.
The flavor is just fantastic. The combination of taco seasoning and ranch mix creates a savory base. Then you get that creamy texture from the Greek yogurt and cream cheese. It is a truly satisfying meal that will warm you up from the inside out.
Plus, this is a really Healthy Taco Soup. It is packed with lean protein from the ground beef. You also get a ton of vegetables from the frozen blends and canned goods. It feels like a treat, but it is actually quite wholesome.
Honestly, this might just be the Best Taco Soup you will ever make at home. It checks all the boxes for a great family dinner. It is quick, flavorful, and something everyone can enjoy together.
Ingredients
Here is what you will need to gather for this delicious soup. The list looks long, but it is mostly pantry staples and easy to find items. Do not worry, it comes together so fast.
- 2 pounds Ground Beef (96/4)
- 15 oz can Sliced Stewed Tomatoes
- 10 oz can RO-TEL (diced tomatoes with green chiles)
- 15 oz can Black Beans, undrained
- 15 oz can Pinto Beans, undrained
- 15 oz can Whole Kernel Corn, undrained
- 2 packets Taco Seasoning
- 1 packet Ranch Dip Mix
- 12 oz bag Frozen Pepper & Onion Blend
- 12 oz bag Frozen Broccoli & Cauliflower Florets
- 8 oz Fat Free Cream Cheese, at room temperature
- 1 cup Fat Free Greek Yogurt
Step By Step Instructions
Ready to make the Best Taco Soup Recipe ever? It is so simple. Just follow these easy steps and you will have a warm bowl of goodness in no time at all. Let us walk through it together.
Step 1: Brown The Beef
First, grab a large pot or Dutch oven. Place it over medium high heat on your stove. Add the ground beef and start browning it. Use a spoon to break it apart as it cooks.
You want to cook the meat all the way through until there is no pink left. This step builds a lot of the base flavor for our amazing Taco Soup. It is a crucial starting point.
Step 2: Add Canned Goods And Seasonings
Once the beef is fully cooked, it is time for the fun part. Add all of the canned ingredients directly into the pot. That includes the stewed tomatoes, RO-TEL, black beans, pinto beans, and corn. Remember, do not drain them!
Next, sprinkle in the two packets of taco seasoning and the packet of ranch dip mix. Give everything a really good stir to combine all those wonderful flavors. Bring the mixture to a boil.
Step 3: Simmer With Vegetables
Now, toss in the frozen pepper and onion blend, along with the frozen broccoli and cauliflower. Reduce the heat so the soup comes down to a simmer. You will notice the soup looks quite thick at first.
Let it simmer for about 6 to 8 minutes. The frozen vegetables will release water as they cook, thinning the soup to a great consistency. Cook until the vegetables are tender.
Step 4: Make It Creamy
This is where the magic happens. Reduce the heat to low or turn it off completely if you plan to serve right away. Add the room temperature cream cheese and the Greek yogurt to the pot.
Stir everything together until the cream cheese and yogurt are fully melted and incorporated. The soup will transform into a rich, creamy, and delightful meal. It looks and smells so good at this point.
Step 5: Serve And Garnish
Ladle your beautiful Taco Soup into bowls. Now you get to be creative with the toppings. Some of my favorites are fresh cilantro, diced onion, and maybe a few slices of jalapeño for a little kick.
You can also add shredded cheese or queso fresco. And of course, you cannot forget some crunchy tortilla chips for dipping. Enjoy every single spoonful of your homemade soup!
How To Store Leftovers
If you have any leftover Taco Soup, you are in luck. It tastes even better the next day as the flavors have more time to meld together. Simply store it in an airtight container in the refrigerator.
It should last for about 3 to 4 days. When you are ready to enjoy it again, you can reheat it on the stovetop over medium low heat until warm. You can also use the microwave for a quicker option. Just heat it in a microwave safe bowl.
Because of the dairy components, freezing might change the texture a bit. The cream cheese and yogurt can sometimes separate when thawed. If you must freeze it, do so before adding the dairy. Then you can add it in while reheating.
Tips
Want to make this Best Taco Soup Recipe even better? Here are a few simple tips to help you customize it to your liking and get great results every time you make it.
- Topping Heaven: Go wild with toppings! Try sliced avocado, a dollop of sour cream, crushed tortilla strips, or a squeeze of lime juice. Toppings are what make this soup so much fun.
- Control The Heat: If you like it spicy, use a can of hot RO-TEL or add a pinch of cayenne pepper. For a milder soup, use a mild RO-TEL or add an extra can of plain diced tomatoes.
- Dairy Free Option: You can easily make this dairy free. Just use your favorite dairy free cream cheese and yogurt substitutes. You could also skip the creamy parts and add 2 to 4 cups of broth for a more traditional broth based soup.
- Vegetable Variety: Feel free to swap out the frozen vegetables. Fresh bell peppers and onions would be great. You could also add zucchini, mushrooms, or any other vegetable you have on hand.
Conclusion
And there you have it! A simple, flavorful, and incredibly satisfying Taco Soup that is sure to become a family favorite. It is the kind of recipe you will come back to again and again on busy nights.
This is truly one of the best ways to enjoy all the flavors you love about tacos in a warm and comforting bowl. I hope you enjoy this Healthy Taco Soup as much as my family does. Give it a try and let me know what you think!
FAQ
Can I Use A Different Meat?
Absolutely! This Taco Soup is very flexible. Ground turkey or ground chicken are excellent leaner alternatives to ground beef. You could even use shredded chicken if you have some leftovers. Just add it in with the canned goods.
Is This Soup Spicy?
This recipe has a mild level of spice from the RO-TEL and the taco seasoning. It is generally kid friendly. If you want to make it spicier, you can use hot RO-TEL or add some jalapeños. To make it milder, use mild RO-TEL.
Can I Make This In A Slow Cooker?
Yes, this recipe works great in a slow cooker. First, brown the ground beef on the stovetop and drain any fat. Then, add the cooked beef and all other ingredients except the cream cheese and Greek yogurt to your slow cooker. Cook on low for 4 to 6 hours. Stir in the dairy at the end until melted.
Is This A Healthy Taco Soup?
It certainly is! This is a Healthy Taco Soup packed with lean protein, fiber from the beans, and lots of vitamins from the vegetables. Using fat free cream cheese and Greek yogurt helps keep the fat content down while still making it wonderfully creamy.
Taco Soup
This Taco Soup is a true one pot wonder. It combines all the delicious flavors of a taco into a simple, hearty soup. Seriously, it has become a staple in my house for busy weeknights. It is also a fantastic way to clean out the pantry and freezer.
Requirements
Ingredients
Instructions
- First, grab a large pot or Dutch oven. Place it over medium high heat on your stove. Add the ground beef and start browning it. Use a spoon to break it apart as it cooks. Cook the meat all the way through until there is no pink left.
- Once the beef is fully cooked, add all of the canned ingredients directly into the pot. That includes the stewed tomatoes, RO-TEL, black beans, pinto beans, and corn. Remember, do not drain them! Next, sprinkle in the two packets of taco seasoning and the packet of ranch dip mix. Give everything a really good stir to combine all those wonderful flavors. Bring the mixture to a boil.
- Now, toss in the frozen pepper and onion blend, along with the frozen broccoli and cauliflower. Reduce the heat so the soup comes down to a simmer. Let it simmer for about 6 to 8 minutes. The frozen vegetables will release water as they cook, thinning the soup to a great consistency. Cook until the vegetables are tender.
- Reduce the heat to low or turn it off completely if you plan to serve right away. Add the room temperature cream cheese and the Greek yogurt to the pot. Stir everything together until the cream cheese and yogurt are fully melted and incorporated. The soup will transform into a rich, creamy, and delightful meal.
- Ladle your beautiful Taco Soup into bowls. Now you get to be creative with the toppings. Some of my favorites are fresh cilantro, diced onion, and maybe a few slices of jalapeño for a little kick. You can also add shredded cheese or queso fresco. And of course, you cannot forget some crunchy tortilla chips for dipping. Enjoy every single spoonful of your homemade soup!
Notes
If you have any leftover Taco Soup, store it in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave. Freezing might change the dairy texture; freeze before adding dairy if planning to freeze.
Go wild with toppings! Try sliced avocado, a dollop of sour cream, crushed tortilla strips, or a squeeze of lime juice. If you like it spicy, use hot RO-TEL or add cayenne pepper. For milder, use mild RO-TEL. For dairy-free, use substitutes or skip dairy and add broth. Feel free to swap out frozen vegetables with fresh options like bell peppers, zucchini, or mushrooms.
This recipe works great in a slow cooker. First, brown the ground beef on the stovetop and drain any fat. Then, add the cooked beef and all other ingredients except the cream cheese and Greek yogurt to your slow cooker. Cook on low for 4 to 6 hours. Stir in the dairy at the end until melted.
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