When it comes to taco soup, you've got a world of flavors to investigate, and narrowing it down to the five best recipes can be a challenge. Whether you prefer the classic beef version, a hearty vegetarian option, or something with a spicy kick, each recipe offers its own unique twist. You might even be surprised at how easy it is to customize them to fit your tastes. Curious about which ones made the top five and what makes each one stand out? Let's take a closer look at these delicious options.
Classic Beef Taco Soup
Classic Beef Taco Soup is a hearty and flavorful dish that brings all the classic taco flavors into a comforting soup form. It's perfect for a cozy night in or serving a crowd, and can be customized to suit your preferences.
With a blend of ground beef, beans, tomatoes, and spices, this soup isn't only delicious but also easy to prepare, making it a go-to recipe for busy weeknights or game days.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups beef broth
- 1 packet taco seasoning
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, tortilla chips
To make the soup, start by browning the ground beef in a large pot over medium heat. Once the beef is fully cooked, drain any excess fat.
Add the chopped onion and minced garlic, cooking until the onion is softened. Stir in the black beans, kidney beans, corn, diced tomatoes, beef broth, and taco seasoning.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste before serving.
For a richer flavor, consider adding a splash of lime juice or a tablespoon of hot sauce to the soup. You can also customize the soup by adding additional vegetables like bell peppers or zucchini.
This soup freezes well, so if you have leftovers, store them in an airtight container in the freezer for up to three months. When reheating, you may need to add a bit more broth to reach your desired consistency.
Enjoy your Classic Beef Taco Soup with your favorite toppings for an extra burst of flavor!
Vegetarian Taco Soup
Vegetarian taco soup is a hearty and flavorful dish that combines the beloved flavors of traditional tacos with a wholesome, plant-based twist. Packed with beans, vegetables, and spices, this soup isn't only easy to prepare but also satisfying and nutritious. Perfect for a cozy night in or as a crowd-pleaser at gatherings, this recipe will have everyone coming back for seconds.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese, sour cream
To make the vegetarian taco soup, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes.
Add the diced zucchini, black beans, kidney beans, corn, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together. Stir occasionally and adjust seasoning if needed.
When preparing this vegetarian taco soup, feel free to customize it with your favorite vegetables or beans. If you prefer a spicier kick, consider adding jalapeños or red pepper flakes.
This soup can also be made ahead of time and stored in the refrigerator for up to three days, or frozen for longer storage. For serving, set up a topping bar with avocado, fresh cilantro, lime wedges, shredded cheese, or sour cream to let everyone personalize their bowls. Enjoy this comforting dish any time of the year!
Spicy Chicken Taco Soup
Spicy Chicken Taco Soup is a delicious and hearty dish that combines the flavors of traditional tacos with a comforting soup base. This recipe is perfect for busy weeknights or when you're craving something warm and satisfying. The combination of spices, tender chicken, and fresh vegetables creates a well-rounded meal that's both filling and flavorful. Serve it with tortilla chips or cornbread for a complete experience!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for extra heat)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sour cream, for serving (optional)
- Shredded cheese, for serving (optional)
To prepare the Spicy Chicken Taco Soup, start by heating the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
Next, add the chicken breasts, taco seasoning, and diced jalapeño (if using). Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot along with the black beans, corn, and diced tomatoes. Simmer for an additional 10 minutes to allow the flavors to meld. Season with salt and pepper to taste.
When making Spicy Chicken Taco Soup, feel free to customize the ingredients to suit your taste. You can add more vegetables like bell peppers or zucchini for extra nutrition, or adjust the level of spiciness by including more jalapeños or using a spicier taco seasoning.
This soup can also be made in a slow cooker for a hands-off approach; simply combine all the ingredients in the cooker and cook on low for 6-8 hours. Leftovers can be stored in the fridge for up to three days and can taste even better the next day as the flavors continue to develop!
Slow Cooker Taco Soup
Slow cooker taco soup is a delicious and hearty dish that's perfect for busy weeknights or cozy gatherings. This recipe combines the flavors of traditional tacos with the convenience of a slow cooker, allowing the ingredients to meld together beautifully over time.
With minimal prep and a short list of ingredients, you can set it and forget it until you're ready to enjoy a warm, comforting bowl of taco soup.
Ingredients:
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup beef or chicken broth
- 1 small onion, diced
- 1 bell pepper, diced
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro
Cooking Instructions:
In a skillet over medium heat, brown the ground beef or turkey along with the diced onion and bell pepper until the meat is cooked through and the vegetables are tender.
Drain any excess fat and transfer the mixture to the slow cooker. Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth to the slow cooker.
Stir everything together until well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours until the flavors are fully developed and the soup is heated through.
Extra Tips:
For added depth of flavor, consider sautéing some minced garlic along with the onion and bell pepper.
You can also customize the spice level by using spicy taco seasoning or adding jalapeños to the mix. If you prefer a thicker soup, you can reduce the amount of broth or add a tablespoon of cornstarch mixed with water towards the end of cooking.
Finally, don't hesitate to get creative with your toppings; adding fresh herbs, diced tomatoes, or sliced olives can enhance your taco soup to a whole new level!
Creamy White Chicken Taco Soup
Creamy White Chicken Taco Soup is a delightful and comforting dish that combines the rich flavors of traditional taco ingredients with the creamy texture of a white sauce. This soup is perfect for chilly evenings or as a hearty meal for family and friends.
With tender pieces of chicken, zesty spices, and a creamy base, this recipe is sure to become a favorite in your household. It's also incredibly easy to prepare, making it a great option for busy weeknights.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans (such as cannellini or great northern)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 cup corn (fresh, frozen, or canned)
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Optional toppings: avocado, cilantro, tortilla chips, lime wedges
Instructions:
In a large pot or slow cooker, combine the chicken breasts, white beans, diced tomatoes, cream of chicken soup, chicken broth, taco seasoning, and corn.
If using a pot, bring the mixture to a boil over medium heat, then reduce to a simmer and cover, cooking for about 20-25 minutes until the chicken is cooked through.
If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
Once the chicken is fully cooked, shred it with two forks and return it to the pot. Stir in the sour cream and shredded cheese until well combined and heated through.
Extra Tips:
For added depth of flavor, consider sautéing some onion and garlic before adding the other ingredients.
You can also customize the heat level by adding jalapeños or using spicy taco seasoning.
If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate.
Leftovers can be stored in the refrigerator for up to three days and can easily be reheated for a quick meal.
Enjoy your creamy white chicken taco soup with your favorite toppings for an extra burst of flavor!