Quick Facts
Time: 30 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian, Vegan option, Gluten-Free
Introduction
Taco Soup is the dependable, flavor-packed answer when you want dinner fast without sacrificing comfort. In one pot and 30 minutes, black beans, fire-roasted tomatoes, corn, and peppers create a hearty soup that tastes like your favorite taco stand—complete with crunchy tortilla strips and a cool, dairy-free crema finish. The broth is bright and tomato-forward with warm spice, while the mix-ins give every spoonful color and bite. Ideal for families, meal prep, or anyone who loves big flavor on a budget.
This Taco Soup is weeknight-easy and big on flavor—if you want more bowls like this, browse our taco soups.
Why You’ll Love It
- Weeknight-easy: minimal chopping; clear steps and timings
- Flexible: use whatever beans and peppers you have
- Balanced flavor: smoky tomatoes, warm spices, fresh lime
- Great leftovers: thickens slightly and tastes even better next day
Easy Taco Soup (One-Pot, 30 Minutes)
Ingredients
Equipment
Method
- Heat oil over medium in a large pot. Add diced onion and both peppers with a pinch of salt. Sauté for about 5 minutes, until softened and glossy.
- Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Add black beans, corn, fire-roasted tomatoes, tomato paste, and 3½ cups broth. Stir well and scrape the bottom to deglaze.
- Bring to a steady simmer and cook uncovered for 12–15 minutes. Add more broth if needed to thin.
- Stir in lime juice and sugar or maple syrup if using. Taste and adjust salt, pepper, and heat to your liking.
- Ladle soup into bowls. Top with your favorite toppings like tortilla strips, avocado, crema, and cilantro.
Nutrition
Notes
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Let us know how it was!Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 poblano or green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1–2 tsp minced jalapeño (optional)
- 2½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 cans (15 oz each) black beans, drained and rinsed
- 1½ cups corn (canned, drained, or frozen)
- 1 can (28 oz) fire-roasted diced tomatoes
- 3½–4 cups low-sodium vegetable broth
- 1 Tbsp tomato paste
- 1 tsp sugar or ½ tsp maple syrup (optional; balances acidity)
- Juice of 1 lime
- Toppings: tortilla strips, diced avocado, cilantro, dairy-free crema or plain plant yogurt, sliced radishes, lime wedges
What each ingredient does:
Oil: carries spice flavor. Onion/peppers: sweet-savory base. Garlic/jalapeño: bite and aroma. Chili + cumin + paprika + oregano: classic taco profile. Salt/pepper: essential balance. Beans: protein and body. Corn: sweetness + pop. Tomatoes: acidity + color. Broth: volume + savoriness. Tomato paste: body. Sugar: softens acidity. Lime: bright finish. Toppings: texture, freshness, cooling contrast.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: sub red onion or leeks; canned green chiles for jalapeño.
- Protein: use a mix of black and pinto beans; add ½ cup red lentils for extra thickness.
- Veg: toss in diced zucchini or frozen roasted corn for smoky notes.
- Starch: stir in leftover rice or small pasta (like ditalini) during the last 8 minutes.
- Dairy/Fats: finish with olive oil or plant yogurt; skip any cheese if keeping it dairy-free.
- Diet swaps: vegan as written with plant toppings; confirm GF taco seasoning if using a premix.
- Budget/time savers: frozen chopped onions/peppers and pre-cut tortilla strips save minutes.
Equipment Notes
Use a medium or large Dutch oven (5–6 quarts) for best simmer control. If your pan runs hot, keep a lid nearby to moderate evaporation. A baking sheet is handy for toasting tortilla strips (350°F/175°C, 8–10 minutes) while the soup simmers.
Step-by-Step
- Sauté base (5 minutes): Heat oil over medium. Add onion and peppers with a pinch of salt; cook until softened and glossy.
- Bloom spices (1 minute): Stir in garlic, chili powder, cumin, smoked paprika, and oregano; cook until fragrant.
- Load the pot (1 minute): Add black beans, corn, fire-roasted tomatoes, tomato paste, and 3½ cups broth. Stir well, scraping the bottom to lift any fond.
- Simmer (12–15 minutes): Bring to a steady simmer. Add a splash more broth if you want it soupier; keep gentle bubbles to meld flavors without over-reducing.
- Balance & brighten (1–2 minutes): Stir in lime juice and optional sugar or maple. Taste and adjust salt, pepper, and heat.
- Serve: Ladle into bowls. Top with tortilla strips, avocado, cilantro, and dairy-free crema. Finish with lime wedges for extra pop.
Doneness cues: Veg tender, broth lightly thickened, surface shimmering with spice-infused oil.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onions/peppers and mix spices up to 48 hours in advance.
- Fridge: 3–4 days in sealed containers; store tortilla strips separately.
- Freeze: Up to 3 months without toppings. Thaw in the fridge overnight.
- Reheat: Stovetop over medium-low with a splash of broth or water; brighten with fresh lime.
How to Lighten / Make It Creamy
- Lighten: Use 1 can beans + extra peppers/zucchini; finish with extra lime and cilantro.
- Creamy: Purée 1 cup of soup and stir back in or swirl in a few tablespoons of plant yogurt off heat (temper to avoid curdling).
Toppings, Garnishes & Finishes
- Crunch: tortilla strips, toasted pumpkin seeds, crushed baked chips
- Fresh: cilantro, scallions, diced avocado, cherry tomatoes
- Tang/Heat: lime juice, pickled jalapeños, chili oil
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Spoon alongside warm corn tortillas or a chopped salad with limey dressing. It’s also great over rice or quinoa for burrito-bowl vibes. Sip with sparkling water plus lime or a light, citrusy mocktail.
Scaling the Recipe
Double all ingredients and simmer in a larger pot; extend simmer a couple minutes to re-thicken. For halves, keep spice ratios tight for balance. Cool big batches quickly by dividing into shallow containers before chilling.
Nutrition & Dietary Notes
High in plant protein and fiber from beans; rich in potassium and lycopene from tomatoes. Naturally gluten-free and easily vegan with plant-based toppings.
Troubleshooting
- Too salty: Add water/broth and a squeeze of lime.
- Flat flavor: Add a pinch of salt, more chili/cumin, and fresh lime.
- Too thin: Simmer uncovered a few minutes or stir in more tomato paste.
- Overcooked veg: Fold in a handful of fresh corn or peppers at the end; finish with lime.
FAQs
Can I use frozen/precut ingredients? Absolutely—frozen corn and pepper blends are perfect and need no thawing.
Best protein/veg swaps? Pinto, kidney, or chickpeas; zucchini, carrots, or green chiles.
Keep it from drying out? Maintain a gentle simmer and add broth as needed; keep the lid partially on.
Dairy-free/gluten-free? Yes—use plant toppings and confirm GF seasoning.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer.
Variations
- Lime & Cilantro Boost: Add extra lime zest and a big handful of chopped cilantro at the end.
- Smoky Chipotle: Stir in 1 tsp chopped chipotle + adobo and balance with more lime.
- Veggie-Loaded: Add zucchini and carrots; simmer until just tender for extra texture.
Chef Notes / Test Kitchen Tips
The biggest flavor lift comes from blooming the spices in oil—don’t skip it. Another needle-mover: add lime off the heat to keep its brightness. Expect a finish window around 12–15 minutes of simmering; if it reduces more than you like, top up with broth.
Conclusion
This fast, one-pot Taco Soup brings the taco-night experience to a cozy, spoonable bowl—perfect for weeknights and guaranteed to reheat well. Stash a portion for lunch, keep tortilla strips separate for crunch, and circle back to rate the recipe and share your favorite toppings.
If this hit the spot, you’ll love the rest of our soup recipes next.
