Have you ever wanted the amazing flavor of a taco but in a warm, comforting bowl? If you are nodding your head, then you have come to the right place. This is the meal for you.
This easy Taco Soup recipe is everything you love about tacos, but served up with a spoon. It is hearty, full of flavor, and incredibly simple to make. It is a fantastic dinner for a busy weeknight.
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Why You’ll Love This Recipe
Honestly, what is not to love about this soup? It is one of those recipes that quickly becomes a family favorite. Everyone gets to customize their own bowl with toppings.
It is packed with wholesome ingredients. We are talking about bell peppers, onions, black beans, and quinoa. This makes it a truly Healthy Taco Soup you can feel good about serving.
This recipe is also wonderfully flexible. You can make the Taco Soup Stove Top version if you are short on time. Or, you can let it simmer all day in the slow cooker. The choice is yours.
Plus, it is so easy on the wallet. Using pantry staples like canned beans, tomatoes, and broth helps keep costs down. It is a brilliant way to make a filling meal without a big grocery bill.
The flavors are just so good. A savory blend of cumin, chili powder, and smoked paprika gives it that classic taco taste. It is a warm and inviting dish that is pure comfort in a bowl.
Ingredients
The ingredient list for this Taco Soup looks long, but it is mostly pantry items and spices. Here is what you will need to grab for this delicious meal.
- 1 yellow onion, finely chopped
- 1 red bell pepper, cored and finely chopped
- 2 jalapeños, cored and finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 cup uncooked quinoa, rinsed
- 1 15 ounce can diced tomatoes
- 15 ounces tomato sauce
- 5 cups vegetable broth
- 1 15 ounce can black beans, drained and rinsed
- Suggested toppings: tortilla chips or strips, green onion, cilantro, lime juice, diced avocado
Step By Step Instructions
Whether you are using the stove or a slow cooker, this recipe is straightforward. Let’s walk through how to make the Best Taco Soup you have ever had. It is so easy.
For The Taco Soup Stove Top Method
This method is great for a quick weeknight dinner. It comes together in under an hour and fills your kitchen with the most amazing smells.
Step 1: Sauté The Aromatics
First, warm two tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a sprinkle of salt. Cook for about three minutes until it starts to soften.
Next, add the chopped peppers, minced garlic, and all the seasonings. This includes the cumin, chili powder, paprika, and oregano. Stir it all together and cook for a few more minutes until fragrant.
Step 2: Simmer The Soup
Pour in the diced tomatoes with their juices, the tomato sauce, and the vegetable broth. Stir everything to combine and bring the mixture to a low boil.
Once it is bubbling gently, add the rinsed quinoa. Let it cook for about 20 minutes. You will know it is ready when the quinoa is tender and has popped open. Give it a stir every so often.
Step 3: Finish And Serve
Now it is time for the black beans. Add the drained and rinsed beans to the pot. Let them cook just until they are heated all the way through, which only takes a couple of minutes.
And that is it! Ladle your beautiful Taco Soup into bowls. Serve it warm with all your favorite toppings like tortilla strips, a squeeze of lime, and fresh cilantro.
For The Slow Cooker Method
If you love a ‘set it and forget it’ meal, this version is for you. It is a fantastic way to have a Healthy Taco Soup waiting for you at the end of a long day.
Simply place all of the ingredients except for the toppings into a 6.5 quart slow cooker. This includes the veggies, spices, quinoa, tomatoes, sauce, broth, and beans.
Give everything a good stir to make sure it is all combined. Pop the cover on and set it to cook on the high setting for six hours. You can also cook it on low for eight to ten hours.
When it is done, just keep it on the warm setting until you are ready to eat. Distribute the soup into bowls and let everyone add their own toppings. So simple!
How To Store Leftovers
One of the best things about this Taco Soup is that the leftovers are amazing. The flavors get even better the next day. Storing it properly is key to enjoying it again.
Allow the soup to cool down a bit before storing. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to four days. This makes it a great option for meal prep.
You can also freeze this soup. Pour the cooled soup into a freezer safe container or bag. It can be frozen for up to one month. To serve, just thaw it in the fridge overnight and reheat on the stove.
Tips
Want to make this the very Best Taco Soup for your family? Here are a few simple tips and tricks to customize it and add a little extra something special to your meal.
Feel free to add other vegetables you have on hand. Corn, zucchini, or sweet potatoes would all be wonderful additions. Just chop them up and add them with the other veggies.
Making your own tortilla strips is a fun touch. Stack six corn tortillas and slice them into half inch wide, two inch long strips. This adds a great crunch to your soup.
Transfer the strips to a baking sheet lined with parchment paper. Lightly coat them with oil. Bake them in the oven at 400 degrees Fahrenheit for 5 to 6 minutes on each side, until they are golden.
When they come out of the oven, season them with a little salt and let them cool. They are so much better than store bought and add a lovely homemade feel to your Taco Soup.
Do not be shy with the toppings. They are half the fun. Things like shredded cheese, a dollop of sour cream or Greek yogurt, and pickled jalapeños can really add a lot of flavor and texture.
Conclusion
There you have it, a simple and satisfying Taco Soup recipe that is sure to please. It is a wonderfully versatile dish that works for almost any occasion. It is a true crowd pleaser.
Whether you make the quick Taco Soup Stove Top version or let it simmer away in the slow cooker, the result is a delicious and comforting meal. It is a recipe you will come back to again and again.
I hope you enjoy making and eating this soup as much as I do. It is proof that a Healthy Taco Soup can be full of flavor and fun to eat. Happy cooking!
FAQ
Can I Add Meat To This Soup?
Absolutely. If you want to add some meat, ground beef, ground turkey, or shredded chicken are all excellent choices. Just cook the ground meat with the onions until browned, then proceed with the recipe.
Is This Taco Soup Recipe Spicy?
This recipe has a mild to medium heat from the jalapeños and chili powder. You can easily adjust the spice level. For less heat, remove the seeds from the jalapeños or use just one. For more heat, leave the seeds in or add a pinch of cayenne pepper.
Can I Make This Soup Ahead Of Time?
Yes, this is a great recipe to make in advance. It is fantastic for meal prep. The flavors actually deepen and become even more delicious overnight. Just store it in the fridge and reheat when you are ready to eat.
What Other Toppings Can I Use?
The topping possibilities are endless. Besides the suggested ones, you could add shredded cheddar cheese, sour cream, pico de gallo, fresh or canned corn, or a few dashes of your favorite hot sauce. Let everyone build their own perfect bowl.
Hearty Taco Soup
This hearty Taco Soup is bursting with flavor and incredibly simple to make, perfect for a comforting weeknight dinner. It’s packed with wholesome ingredients and easy to customize with your favorite toppings.
Requirements
Ingredients
Instructions
- For The Taco Soup Stove Top Method
- Step 1: Sauté The Aromatics Warm two tablespoons of Organic Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a sprinkle of salt. Cook for about three minutes until it starts to soften.
- Next, add the chopped peppers, minced garlic, the cumin, chili powder, paprika, and oregano. Stir it all together and cook for a few more minutes until fragrant.
- Step 2: Simmer The Soup Pour in the diced tomatoes with their juices, the tomato sauce, and the vegetable broth. Stir everything to combine and bring the mixture to a low boil.
- Once it is bubbling gently, add the rinsed quinoa. Let it cook for about 20 minutes, stirring every so often, until the quinoa is tender and has popped open.
- Step 3: Finish And Serve Now it is time for the black beans. Add the drained and rinsed beans to the pot. Let them cook just until they are heated all the way through, which only takes a couple of minutes.
- Ladle your beautiful Taco Soup into bowls. Serve it warm with all your favorite toppings like tortilla strips, a squeeze of lime, and fresh cilantro.
- For The Slow Cooker Method
- Simply place all of the ingredients except for the toppings into a 6.5 quart slow cooker. This includes the veggies, spices, quinoa, tomatoes, sauce, broth, and beans.
- Give everything a good stir to make sure it is all combined. Pop the cover on and set it to cook on the high setting for six hours. You can also cook it on low for eight to ten hours.
- When it is done, just keep it on the warm setting until you are ready to eat. Distribute the soup into bowls and let everyone add their own toppings. So simple!
Notes
Allow the soup to cool down a bit before storing. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to four days. This makes it a great option for meal prep.
You can also freeze this soup. Pour the cooled soup into a freezer safe container or bag. It can be frozen for up to one month. To serve, just thaw it in the fridge overnight and reheat on the stove.
Feel free to add other vegetables you have on hand. Corn, zucchini, or sweet potatoes would all be wonderful additions. Just chop them up and add them with the other veggies.
Making your own tortilla strips is a fun touch. Stack six corn tortillas and slice them into half inch wide, two inch long strips. Transfer the strips to a baking sheet lined with parchment paper. Lightly coat them with oil. Bake them in the oven at 400 degrees Fahrenheit for 5 to 6 minutes on each side, until they are golden. When they come out of the oven, season them with a little salt and let them cool.
Do not be shy with the toppings. They are half the fun. Things like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and pickled jalapeños can really add a lot of flavor and texture.
Nutrition
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