The next time you are tasked with feeding a large group, might I suggest a triple batch of Easy Taco Soup? It’s a delicious and quick budget meal everyone will love!
I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.
A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!
This easy taco soup boasts a tantalizing southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.
While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).
5 Star Review
“Made this for dinner last night. It was delicious and so easy to make!”— Sharice —
How to Make Easy Taco Soup
Zesty, satisfying, and ready to go in 10 minutes, easy taco soup is the perfect budget meal to serve on busy weeknights when you are short on time and short on pocket change.
- White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
- Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
- Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
- Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
- Parsley. Adds color and freshness.
- Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.
Taco Soup Toppings
Here’s where you can make this easy taco soup your own. Garnish your bowl with your favorite taco fixins. Keep things simple and affordable or splurge and load up on all the good things your taco-loving heart desires.
- Shredded Mexican Cheese
- Sour Cream or Greek Yogurt
- Cilantro or Green Onions
- Diced Avocado
- Crushed Tortilla Chips
- Sliced Jalapenos
- Combine ingredients in a saucepan.
- Warm until steaming.
- Serve with desired toppings. ENJOY!
Taco Soup Adaptations
- Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
- Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
- Taco Soup with Black Beans. Swap the white beans for black beans.
- To Store. This taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
- To Freeze. Store taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
- To Reheat. Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.
Frequently Asked Questions
No. This easy taco soup recipe is not spicy. As it is written, the recipe is relatively mild. If you want to add some extra heat, you can add a bit of cayenne pepper to the soup, diced chipotle peppers in adobo sauce, or garnish with jalapeno pepper slices.
Yes. This easy taco soup recipe is 100% vegan so long as you skip topping it with cheese, yogurt, or sour cream.
I have not tried this recipe with fresh tomatoes, and I don’t think I would recommend it. Canned tomatoes are more robustly flavored than fresh and provide extra moisture—necessary so the soup has enough liquid. If you choose to experiment and make this taco soup with fresh tomatoes, let me know how it goes in the comments.
I have not made this recipe in a slow cooker. However, I think it could be easily adapted to work in one. Simply add the ingredients to your slow cooker and cook (on low or high) until warmed through. This Crock Pot Chicken Tortilla Soup is another Mexican-inspired slow cooker favorite you could try.
Easy Taco Soup
- 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
- 1 can diced tomatoes in their juices (28 ounces)
- 1 can Mexican-style corn (14 ounces) drained
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons dried parsley flakes
- 2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado
- Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
- Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
- TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
- TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
- TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.
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