Quick Facts:
Time: 35 minutes total • Yield: 6–8 servings • Skill: Beginner-friendly • Method: One-pan stovetop • Diet: Gluten-free
Introduction
Taco Soup is the answer when you want big taco flavor without a long simmer or a sink full of dishes. This version leans on chorizo to season the entire pot, while pinto beans, onions, and peppers make it hearty enough to stand alone—then a spoon of crema ties everything together. Expect a bright, savory broth with gentle warmth, tender vegetables, and a little sweetness from corn. It’s weeknight-perfect, meal-prep friendly, and built from pantry staples you already have.
Bookmark these crowd-pleasing Taco Soups.
Why You’ll Love It
- Weeknight-easy: minimal chopping, straightforward steps.
- Flexible: use your favorite beans and toppings.
- Balanced flavor: smoky, tangy, and savory.
- Great leftovers: flavors deepen by day two.
Easy Taco Soup
Ingredients
Equipment
Method
- Heat oil over medium-high in a large pot. Add chorizo and cook for 5–6 minutes, breaking it into small crumbles until browned.
- Add diced onion and poblano. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir to coat and let spices toast for 30 seconds.
- Add diced green chiles, crushed tomatoes, and 3 cups chicken stock. Stir well and scrape up any browned bits.
- Stir in pinto beans and corn. Bring to a boil, then reduce heat to maintain a lively simmer for 15–18 minutes.
- Stir in salt, pepper, and lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls and top with crema, cilantro, scallions, and lime wedges as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 Tbsp neutral oil (olive or avocado)
- 1 lb fresh beef chorizo, casings removed
- 1 large yellow onion, diced
- 1 poblano or green bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- 1 (10-oz) can diced green chiles
- 1 (28-oz) can crushed fire-roasted tomatoes
- 3–4 cups low-sodium chicken stock (start with 3; add more for a looser soup)
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp kosher salt (or to taste)
- Freshly ground black pepper
- Juice of 1 lime
- To serve: crema or plain yogurt, cilantro, scallions, lime wedges
What each ingredient does:
- Oil: helps sear and carry spice flavor.
- Chorizo: built-in spice blend for fast depth.
- Onion/poblano: sweetness and mild heat.
- Garlic: aromatic punch.
- Spices: classic taco notes and gentle smoke.
- Green chiles: extra aroma and subtle heat.
- Tomatoes: acidity and body.
- Stock: adjustable broth base.
- Pinto beans: creamy texture and protein.
- Corn: sweetness and color.
- Lime: lifts and balances.
- Crema: cool, creamy finish.
Pro tip: Salt lightly early on, then finish after the lime so you don’t over-season.
Substitutions & Swaps
- Aromatics: add diced red pepper for sweetness; include a minced jalapeño for extra heat.
- Protein: ground turkey or plant-based crumbles work; shredded rotisserie chicken is fast.
- Veg: swap corn for diced zucchini, or add spinach in the last 2 minutes.
- Dairy/Fats: lactose-free yogurt instead of crema; a drizzle of olive oil if skipping dairy.
- Diet: vegetarian—omit meat and add an extra can of beans; dairy-free—skip crema; GF—already compliant.
- Time savers: frozen diced onions and peppers; spice packet if needed.
Equipment Notes
- Must-have: Large Dutch oven or soup pot, 5–6 qt.
- Nice-to-have: ladle, citrus press, heatproof spatula.
- Pan size: Avoid a pot smaller than 5 qt to prevent splatter and ensure a steady simmer.
- Cleanup: Deglaze with stock to release browned bits so nothing sticks.
Step-by-Step
- Brown the chorizo (5–6 min): Heat oil over medium-high. Add chorizo and cook, breaking into small crumbles until lightly browned. Browning = deep flavor.
- Sweat the veg (3–4 min): Add onion and poblano; stir until softened. Add garlic; cook 30 seconds until fragrant.
- Toast spices (30 sec): Sprinkle chili powder, cumin, smoked paprika, and oregano; stir to coat, letting spices bloom.
- Build the base (1–2 min): Stir in green chiles, crushed tomatoes, and 3 cups stock; scrape up browned bits.
- Bulk & simmer (15–18 min): Add pinto beans and corn. Bring to a boil, then reduce to a lively simmer. Cook until vegetables are tender and broth is cohesive. Adjust thickness with a little more stock if you like.
- Season & finish (1–2 min): Add salt, pepper, and lime juice. Taste; adjust salt/acid.
- Serve: Ladle into bowls; finish with a spoon of crema and fresh cilantro.
Doneness cues: Onions are tender, beans hot through, broth lightly thickened with a glossy sheen.
Make-Ahead, Storage & Reheating
- Make-ahead: Brown chorizo and chop aromatics up to 2 days ahead; store separately.
- Fridge: 3–4 days in airtight containers.
- Freeze: Up to 3 months; skip the crema until serving.
- Reheat: Medium-low heat; add a splash of stock and a squeeze of lime to wake flavors.
How to Lighten / Make It Creamy
- Lighten: Use half chorizo + extra beans/veg; skim any visible fat after simmer.
- Creamy: Blend 1 cup of the soup and stir back in, or whisk in ⅓–½ cup crema/yogurt off heat (temper first to avoid curdling).
Toppings, Garnishes & Finishes
Crunch: baked tortilla strips or pepitas.
Fresh: cilantro, scallions, diced avocado.
Tang/Heat: lime, pickled jalapeños, chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm corn tortillas, a chopped salad with lime vinaigrette, or simple rice. For a refreshing sip, try sparkling water with lime and a pinch of salt.
Scaling the Recipe
Double in an 8–9 qt pot; bring back to a simmer after adding stock before starting the timer. For half-batches, keep simmer time the same for flavor development. Cool large batches quickly in shallow containers.
Nutrition & Dietary Notes
Hearty protein from chorizo and beans; fiber-rich pinto beans keep it filling. Naturally gluten-free; dairy becomes optional at the finish.
Troubleshooting
- Too salty: Add beans, unsalted stock, or extra lime.
- Too mild: Pinch of salt plus lime; add a little more chili powder or minced jalapeño.
- Too thin: Simmer uncovered 5–10 minutes or purée a ladleful.
- Overcooked veg: Stir in fresh corn or peppers at the end for texture; finish with lime.
FAQs
Can I use frozen/precut ingredients? Yes—frozen corn and chopped onions/peppers are perfect.
Best swaps for beans? Black beans or kidney beans work; keep at least one can of pinto for creaminess.
How do I avoid greasy soup? Drain any excess fat after browning; use low-sodium stock and season at the end.
Dairy-free or gluten-free? Skip crema or use DF yogurt; soup is gluten-free as written.
How long does it keep? Up to 4 days in the fridge; 3 months in the freezer.
Looking for similar meals? Try these soups.
Variations
- Lemony Herb: Add lime zest and chopped parsley/dill before serving.
- Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo; finish with honey and lime.
- Creamy Parmesan: Stir in grated Parmesan and a splash of cream off heat.
Chef Notes / Test Kitchen Tips
The single biggest difference-maker is toasting spices in fat for 20–30 seconds before adding liquids—aroma jumps and the soup tastes like it simmered longer. Most pots hit the sweet spot at a steady simmer for 18–22 minutes after the boil; don’t rush the last 5 minutes when flavors marry.
Conclusion
When you want maximum taco vibes with minimal effort, this Easy Taco Soup delivers—one pot, 35 minutes, and endlessly customizable toppings. It stores well for lunches and busy nights. If you make it, drop a comment and share your favorite garnish or swap!
