Have you ever had one of those days? The kind where you want something incredibly delicious and comforting, but the thought of a complicated recipe feels like too much work. I have those days all the time. That’s when I turn to my favorite recipe for Taco Soup.
This isn’t just any soup. It’s a bowl full of warmth, flavor, and pure happiness. It’s the kind of meal that gathers everyone around the table, with each person customizing their bowl with fun toppings. Let’s get cooking!
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Why You’ll Love This Recipe
First off, the flavor is just incredible. We use fire roasted tomatoes and a touch of cumin to create a rich, savory base. It has all the taste you love from tacos, but in a warm, satisfying soup form.
It’s also amazingly simple to make. This Taco Soup Stove Top recipe is designed for ease. Everything comes together in one pot, which means less cleanup for you. Who doesn’t love that?
This is a truly Healthy Taco Soup. It is packed with protein from black beans and loaded with veggies like onions and bell peppers. It is a meal you can feel good about serving to your family.
My favorite part? The toppings! You can set up a little topping bar with avocado, cilantro, radishes, and crispy tortilla strips. Everyone gets to build their own bowl, making it a fun and interactive meal.
The deep red color of the soup is so inviting, especially when contrasted with the bright green of fresh avocado and cilantro. It is a feast for the eyes before it even reaches your lips. This is what makes it the Best Taco Soup.
Ingredients
Here’s what you’ll need to make this wonderful Taco Soup. The list looks long, but it’s mostly pantry staples and simple fresh ingredients. Nothing too fancy, I promise.
- 2 mild dried chili peppers or 1 to 1 ½ teaspoons chili powder, to taste
- 1 can (15 ounces) diced or crushed tomatoes, fire roasted if possible
- 2 tablespoons plus 2 teaspoons extra virgin olive oil
- 1 large yellow or red onion, chopped
- 1 medium red bell pepper, chopped
- ¼ teaspoon fine salt, more to taste
- 4 cloves garlic, pressed or minced
- 2 teaspoons ground cumin
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 4 cups (32 ounces) vegetable broth
- 4 corn tortillas, cut into 2 inch long, one quarter inch wide strips
- ¼ cup chopped fresh cilantro, divided
- 1 to 2 tablespoons lime juice, to taste
- Freshly ground black pepper, to taste
- Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or a drizzle of sour cream
Step By Step Instructions
Alright, let’s get this delicious Taco Soup simmering on the stove. Just follow along and you’ll be enjoying a bowl in no time.
Step 1: Prepare The Chili Base
If you’re using dried chili peppers, this is where the magic begins. Toast them in a dry skillet over medium heat. You can also do this directly over a gas flame using tongs if you are comfortable.
Turn them as needed until they become wonderfully fragrant and start to darken. This happens fast, usually in just a minute or two, so keep an eye on them. Once they’re cool enough to handle, chop them up and discard the seeds and stem.
Now, grab your blender. Combine the canned tomatoes with their juices and the chopped peppers. Blend until everything is completely smooth. This puree is the flavor foundation for our Taco Soup. Set it aside for a moment.
Step 2: Sauté The Aromatics
In a Dutch oven or a large soup pot, warm up two tablespoons of olive oil over medium heat. Add your chopped onion, bell pepper, and a pinch of salt. Let these cook, stirring every so often, for about five to seven minutes.
You are looking for the onion to become soft and translucent. This step builds a sweet and savory layer of flavor for your soup. Your kitchen should be starting to smell amazing right about now.
Next, add the minced garlic and ground cumin. If you skipped the dried chilies and are using chili powder, add it now. Cook for just 30 seconds to one minute, until everything is very fragrant.
Step 3: Combine And Simmer
Pour your tomato chili blend into the pot. If you used chili powder, just add the plain canned tomatoes. Stir it all together and cook for about a minute. This quick step helps deepen the tomato flavor.
Now it is time to add the rinsed black beans and the vegetable broth. Give it a good stir to combine everything beautifully. Turn the heat up to medium high and bring the mixture to a simmer.
Once it is simmering, reduce the heat to maintain a gentle bubble. Let the Taco Soup simmer away for at least 30 minutes. This allows all those wonderful flavors to meld together.
Step 4: Make The Crispy Tortilla Strips
While the soup is simmering, let’s make the best part, the crispy tortilla strips. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
Toss your tortilla strips on the baking sheet with the remaining two teaspoons of olive oil and a sprinkle of salt. Make sure they are lightly and evenly coated.
Bake them for about eight to twelve minutes, tossing them halfway through. You want them to be crisp and just starting to turn a light golden brown. Set them aside once they’re done.
Step 5: Finish The Soup
Your Taco Soup has been simmering and the whole house probably smells fantastic. It is time for the finishing touches. Stir in most of your chopped cilantro, but save a little bit for garnish.
Next, stir in one tablespoon of lime juice. This brightens up all the flavors in the soup. Now for the most important part, tasting. Carefully taste the soup and see what it needs.
Often, a little more salt is needed to make the flavors pop. I usually add about another quarter teaspoon. If you want more zest, add the second tablespoon of lime juice. Adjust it until you love it.
Step 6: Serve And Garnish
Ladle the beautiful, steaming Taco Soup into bowls. Now comes the fun part. Top each bowl generously with the crispy tortilla strips you made. Sprinkle on the reserved cilantro.
Then, go wild with your other favorite garnishes. Diced avocado adds a creamy texture, while sliced radishes give a nice, peppery crunch. A dollop of sour cream or a sprinkle of feta cheese is also delicious.
How To Store Leftovers
If you have any leftover Taco Soup, you are in luck because it tastes even better the next day. Let the soup cool completely before storing it in an airtight container in the refrigerator.
It will keep well for up to five days. Be sure to store the toppings, especially the crispy tortilla strips and avocado, separately. This keeps everything fresh.
You can also freeze this soup for several months. I like to freeze it in individual portions for a quick and easy lunch. Just thaw and reheat on the stove or in the microwave, and add your fresh toppings before serving.
Tips
Want to make the Best Taco Soup possible? Here are a few extra tips. Don’t be shy with the lime juice at the end. A fresh squeeze of citrus really wakes up all the other flavors.
Feel free to add other veggies you have on hand. A cup of frozen corn added in with the beans is a great way to add a little sweetness and texture. Some chopped zucchini would also be a nice addition.
While this is a great vegetarian Taco Soup, you could add protein if you like. Some shredded rotisserie chicken or cooked ground turkey stirred in at the end would be fantastic additions.
To save time, you can use store bought tortilla chips instead of making your own strips. Just crumble them over the top before serving for that essential crunch. This makes the Taco Soup Stove Top experience even faster.
Making a truly Healthy Taco Soup is easy. Load up on the vegetable toppings like radish, extra cilantro, and bell peppers. Using vegetable broth keeps the base light and wholesome.
Conclusion
And there you have it. A simple, flavorful, and incredibly satisfying bowl of homemade Taco Soup. It is the kind of recipe that becomes a regular in your meal rotation because it’s just that good.
I hope you and your family love this soup as much as I do. It is a joy to cook and an even bigger joy to eat, especially when shared with people you love. Happy cooking!
FAQ
Can I Make This Soup Gluten Free?
Absolutely. The soup base is naturally gluten free. To ensure the entire dish is gluten free, simply use certified gluten free corn tortillas for the crispy strips. You could also top it with your favorite gluten free tortilla chips.
How Do I Make This A Vegan Taco Soup?
This recipe is very easy to make vegan. The soup itself is already vegan. Just be sure to skip any dairy based garnishes like feta cheese or sour cream. A dairy free sour cream alternative would work great if you want that creamy element.
What Kind Of Chili Peppers Should I Use?
Any mild dried chili pepper will work wonderfully in this Taco Soup. Look for pasilla, ancho, Anaheim, or New Mexico chili peppers. They all add a lovely, subtle smokiness without adding too much heat, making the soup family friendly.
Taco Soup
A comforting and flavorful Taco Soup recipe, packed with protein and veggies, easy to make in one pot for a family-friendly meal. Enjoy customizing each bowl with your favorite toppings!
Requirements
Ingredients
Instructions
- Prepare The Chili Base: If using dried chili peppers, toast them in a dry skillet over medium heat until fragrant (1-2 minutes). Chop, discarding seeds and stem. Combine canned tomatoes with their juices and chopped peppers in a blender. Blend until smooth. Set aside.
- Sauté The Aromatics: In a Dutch oven or a large soup pot, warm two tablespoons of olive oil over medium heat. Add chopped onion, bell pepper, and a pinch of salt. Cook, stirring often, for 5-7 minutes until soft and translucent.
- Add minced garlic and ground cumin. If using chili powder instead of dried chilies, add it now. Cook for 30 seconds to 1 minute until fragrant.
- Combine And Simmer: Pour the tomato chili blend (or plain canned tomatoes if using chili powder) into the pot. Stir and cook for about a minute. Add the rinsed black beans and vegetable broth. Stir to combine, then increase heat to medium-high and bring to a simmer.
- Reduce heat to maintain a gentle bubble and let the Taco Soup simmer for at least 30 minutes to allow flavors to meld.
- Make The Crispy Tortilla Strips: While the soup simmers, preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Toss tortilla strips with the remaining two teaspoons of olive oil and a sprinkle of salt, ensuring even coating.
- Bake for 8-12 minutes, tossing halfway, until crisp and light golden brown. Set aside.
- Finish The Soup: Stir in most of the chopped cilantro and one tablespoon of lime juice. Taste the soup and adjust seasoning as needed with more salt or the second tablespoon of lime juice.
- Serve And Garnish: Ladle the steaming Taco Soup into bowls. Top generously with crispy tortilla strips, reserved cilantro, diced avocado, sliced radishes, a dollop of sour cream, or a sprinkle of feta cheese.
Notes
Don’t be shy with the lime juice at the end; a fresh squeeze of citrus truly wakes up all the other flavors in this soup.
Feel free to add other veggies you have on hand, such as frozen corn or chopped zucchini, to enhance the texture and nutrition.
While this is a wonderful vegetarian Taco Soup, you can easily add protein like shredded rotisserie chicken or cooked ground turkey stirred in at the end for a heartier meal.
To save time, use store-bought tortilla chips instead of making your own strips. Just crumble them over the top before serving for that essential crunch.
Making a truly healthy Taco Soup is simple: load up on the vegetable toppings like radish, extra cilantro, and bell peppers. Using vegetable broth keeps the base light and wholesome.
Nutrition
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Sugar
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