Have you ever had one of those days? The kind where you want something seriously comforting for dinner but have zero energy to cook. I get it. That is exactly when a good pot of soup comes to the rescue.
This Taco Soup is the answer. It is warm, savory, and loaded with all the flavors you love from tacos but in a simple, one pot meal. It feels like a hug in a bowl, and the best part is how easy it is to throw together.
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Why You’ll Love This Recipe
Honestly, this is one of the most forgiving recipes out there. You do not need any fancy kitchen skills to make it. If you can open cans and stir a pot, you are already halfway there. It is a fantastic starting point for new cooks.
It is also a true crowd pleaser. I love setting up a little toppings bar with shredded cheese, sour cream, avocado, and crunchy tortilla chips. Everyone gets to build their own bowl, which is always a huge hit with family and friends.
And let’s talk about convenience. This is a great recipe to make ahead of time. The flavors actually get even better overnight as everything melds together in the fridge. It makes for the best leftovers you will have all week.
Plus, you can easily customize it. Whether you want a super Healthy Taco Soup or a heartier version, you have total control. It is a fantastic base recipe that you can tweak to your heart’s content.
Ingredients
Here is everything you will need to get this amazing soup on the table. The list looks long, but it is mostly pantry staples that come together in a snap.
- 4 cups chicken broth (one 32 ounce carton)
- 2 cups water
- 2½ pounds boneless, skinless chicken breast halves
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 (16 ounce) jar chunky salsa
- 2 (14.5 ounce) cans diced tomatoes, with juices
- 1 (14.5 ounce) can tomato sauce
- 1 (15 ounce) can whole kernel corn, drained
- 2 (16 ounce) cans black beans, drained and rinsed
- Kosher salt and freshly ground pepper to taste
- Optional garnishes: crushed tortilla chips, sour cream, shredded cheddar, chopped avocado, lime slices, chopped cilantro, sliced jalapeños
Step-By-Step Instructions
Ready to make the Best Taco Soup Recipe ever? Let’s walk through it together. It is simpler than you think.
Step 1: Cook And Shred The Chicken
First things first, grab a large pot. Pour in the chicken broth and water. Add your chicken breasts, along with the ground pepper and garlic powder. Turn the heat to medium high and bring it all to a boil.
Once it is boiling, lower the heat to a simmer. You might see some foam on the surface, just skim that off. Let the chicken cook until it is done, which usually takes about 20 to 25 minutes total.
Carefully take the cooked chicken out and place it on a plate. When it is cool enough to handle, use two forks to shred it into bite sized pieces. Then, return all that shredded chicken right back into the broth.
Step 2: Build The Flavor Base
Now for the fun part. In a separate large stockpot, heat the olive oil over medium heat. Add your diced onion and cook it until it gets a little golden, which takes about three or four minutes. Your kitchen will start smelling wonderful.
Next, add the minced garlic and chili powder. Keep sautéing for about another minute. This little step really wakes up the spices and adds so much depth to the final Taco Soup.
Step 3: Combine Everything And Simmer
It is time to bring it all together. Pour the shredded chicken and its broth into the stockpot with the onions. Stir in the salsa, diced tomatoes with their juices, tomato sauce, corn, and black beans.
Here is a little trick I like to do. I swish a bit of water around in the empty salsa and tomato cans to get every last bit of goodness out. Then I just add that water to the pot.
Bring the entire mixture to a boil, then reduce the heat and let it simmer, uncovered. You can let it simmer for as little as 20 minutes if you are in a hurry, or for up to 2 hours for a thicker, richer soup. I usually aim for about an hour.
Step 4: Season And Serve
Give the soup a taste. Add salt and pepper as needed. How much you add will depend on your broth and salsa, so be sure to taste as you go. I usually add about three quarters of a teaspoon of salt.
Ladle your delicious Taco Soup into bowls and get ready for the best part: the toppings! Let everyone customize their own serving with their favorite garnishes. Enjoy!
How To Store Leftovers
If you happen to have any leftovers, you are in for a treat. This soup is even better the next day. Simply let the soup cool completely before storing it.
You can keep it in an airtight container in the refrigerator for up to four days. Just reheat it on the stovetop or in the microwave for a quick and easy lunch or dinner. I recommend storing any toppings separately to keep them fresh.
This Taco Soup also freezes beautifully. Pour the cooled soup into freezer safe containers or bags, leaving a little room for expansion. It will keep well in the freezer for up to three months. Just thaw it in the fridge overnight before reheating.
Tips
- Make It Spicy: If you like a little more heat, add a pinch of red pepper flakes or a dash of hot sauce to the pot. You can also add some diced jalapeños with the onions.
- Creamy Version: For a creamier soup, stir in a few ounces of cream cheese or a dollop of sour cream at the very end. Let it melt completely before serving.
- Change The Protein: This recipe is fantastic with ground meat too. For a great Turkey Taco Soup, just brown one pound of ground turkey with the onions and drain any excess fat before adding other ingredients. Ground beef also works well.
- Bean Swaps: Feel free to use different beans. Pinto beans or kidney beans are both great additions or substitutions for the black beans.
- Prep Ahead: You can cook and shred the chicken a day or two in advance. Store it in the broth in the fridge. This makes assembling the final soup incredibly fast.
Conclusion
So there you have it. A simple, flavorful, and incredibly satisfying Taco Soup that is sure to become a regular in your meal rotation. It is the kind of recipe that feels special enough for guests but is easy enough for any busy weeknight.
The real joy of this soup is making it your own. Experiment with the toppings, adjust the spice level, and find your favorite combination. I hope you love this Best Taco Soup Recipe as much as my family does. Happy cooking!
FAQ
Can I Make This In A Slow Cooker?
Absolutely! To adapt this for a slow cooker, sauté the onion, garlic, and chili powder as directed. Then, add all ingredients to the slow cooker, including the raw chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the chicken, shred it, and return it to the pot before serving.
Is This Taco Soup Gluten Free?
Yes, this recipe can easily be gluten free. The core ingredients are naturally free of gluten. Just be sure to check that your chicken broth and any canned goods are certified gluten free. Also, serve with corn tortilla chips instead of flour based ones.
How Can I Make A Vegetarian Version?
Making a vegetarian version is simple. Omit the chicken and use vegetable broth instead of chicken broth. To make it hearty, add an extra can of beans, like pinto or kidney beans, and maybe some more corn. It will be just as delicious.
Can I Use Ground Meat Instead Of Chicken Breast?
Yes, you can. Brown about one and a half pounds of ground beef or ground turkey in the pot before adding the onions. Drain off any extra fat. Then, proceed with the recipe as written, skipping the step of cooking and shredding chicken. This is a great way to make a quick Turkey Taco Soup.
Taco Soup
This warm, savory Taco Soup is a comforting one-pot meal, loaded with classic taco flavors. It’s incredibly easy to make, perfect for busy weeknights, and tastes even better the next day.
Requirements
Ingredients
Instructions
- First things first, grab a large pot. Pour in the chicken broth and water. Add your chicken breasts, along with the ground pepper and garlic powder. Turn the heat to medium high and bring it all to a boil.
- Once it is boiling, lower the heat to a simmer. You might see some foam on the surface, just skim that off. Let the chicken cook until it is done, which usually takes about 20 to 25 minutes total.
- Carefully take the cooked chicken out and place it on a plate. When it is cool enough to handle, use two forks to shred it into bite sized pieces. Then, return all that shredded chicken right back into the broth.
- Now for the fun part. In a separate large stockpot, heat the olive oil over medium heat. Add your diced onion and cook it until it gets a little golden, which takes about three or four minutes. Your kitchen will start smelling wonderful.
- Next, add the minced garlic and chili powder. Keep sautéing for about another minute. This little step really wakes up the spices and adds so much depth to the final Taco Soup.
- It is time to bring it all together. Pour the shredded chicken and its broth into the stockpot with the onions. Stir in the salsa, diced tomatoes with their juices, tomato sauce, corn, and black beans.
- Here is a little trick I like to do. I swish a bit of water around in the empty salsa and tomato cans to get every last bit of goodness out. Then I just add that water to the pot.
- Bring the entire mixture to a boil, then reduce the heat and let it simmer, uncovered. You can let it simmer for as little as 20 minutes if you are in a hurry, or for up to 2 hours for a thicker, richer soup. I usually aim for about an hour.
- Give the soup a taste. Add salt and pepper as needed. How much you add will depend on your broth and salsa, so be sure to taste as you go. I usually add about three quarters of a teaspoon of salt.
- Ladle your delicious Taco Soup into bowls and get ready for the best part: the toppings! Let everyone customize their own serving with their favorite garnishes. Enjoy!
Notes
Make It Spicy: If you like a little more heat, add a pinch of red pepper flakes or a dash of hot sauce to the pot. You can also add some diced jalapeños with the onions.
Creamy Version: For a creamier soup, stir in a few ounces of cream cheese or a dollop of sour cream at the very end. Let it melt completely before serving.
Change The Protein: This recipe is fantastic with ground meat too. For a great Turkey Taco Soup, just brown one pound of ground turkey with the onions and drain any excess fat before adding other ingredients. Ground beef also works well.
Bean Swaps: Feel free to use different beans. Pinto beans or kidney beans are both great additions or substitutions for the black beans.
Prep Ahead: You can cook and shred the chicken a day or two in advance. Store it in the broth in the fridge. This makes assembling the final soup incredibly fast.
Nutrition
Calories
Sugar
Fat
Carbs
