What is taco soup made of?

Taco soup is made with ground turkey, beef, or a plant-based alternative as its protein base. It includes black beans, pinto beans, sweet corn, diced tomatoes (some with green chilies), taco seasoning, onion, garlic, and a mix of broth and water. These ingredients combine into a thick, flavorful soup reminiscent of a taco—without the shell. Optional toppings like shredded cheese, sour cream, jalapeños, and lime add a customizable finish.

What’s the difference between taco soup and tortilla soup?

Taco soup is thicker and heartier, typically using ground meat, beans, and corn. It’s well-seasoned with taco spices and often resembles a chili in texture. Tortilla soup, by contrast, is broth-based and lighter, featuring shredded chicken, puréed tomatoes or chiles, and fried tortilla strips. While taco soup is more Tex-Mex, tortilla soup has deeper roots in traditional Mexican cuisine.

What goes with taco soup?

Taco soup pairs well with cornbread, tortilla chips, or warm bread rolls. Light sides like a green salad or avocado slices can balance the meal. For toppings, try shredded cheese, sour cream, cilantro, jalapeños, tortilla strips, and lime wedges. These extras enhance both texture and flavor, letting each bowl be as rich or fresh as you prefer.

What is the origin of taco soup?

Taco soup originated from the Tex-Mex tradition—a blend of Mexican flavors and American culinary shortcuts. It likely emerged in the 20th century as a fast, filling way to enjoy taco-style flavors in one pot. Drawing on pantry staples like canned beans and tomatoes, it became popular for its simplicity, comfort, and bold taste.

Taco Soup: 7 Remarkable Reasons It’s a Weeknight Favorite

Description

Taco soup brings bold Tex-Mex flavor in one pot—loaded with beans, corn, tomatoes, and your favorite toppings for easy comfort.

Ingredients

- 1 pound ground turkey or plant-based meat substitute
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups vegetable broth, low sodium
- 1 cup water
- Salt and black pepper, to taste

Optional Garnishes:

- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Chopped fresh cilantro
- Sliced jalapeños
- Tortilla strips or chips
- Lime wedges

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Instructions

In a large soup pot, brown the ground turkey over medium-high heat, breaking it apart as it cooks. Once cooked through, drain any excess fat.
Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another 1–2 minutes until aromatic.
Sprinkle in the taco seasoning and stir until the mixture is well coated.
Pour in the vegetable broth and water. Stir to combine.
Add the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies. Stir well.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes to blend the flavors. Season with salt and pepper to taste.
Serve hot, topped with your favorite garnishes like cheese, sour cream, cilantro, jalapeños, and tortilla strips. A squeeze of lime adds a fresh touch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American, Mexican-inspired