Quick Facts
Time: 30 minutes total (10 min prep, 20 min cook) • Yield: Serves 6 • Skill: Easy • Method: One‑pot stovetop • Diet: Low‑carb, Gluten‑Free
Introduction
Taco Soup is the fast fix for busy nights when you crave taco flavor without the mess of building individual tacos. In one pot, you’ll get a creamy tomato‑chile broth, tender crumbles of beef or turkey, and sweet peppers, finished with cooling avocado and a pop of lime. It’s thick enough to feel hearty yet light enough for low‑carb eating, with a smooth texture from cream cheese and stock. This recipe is ideal for families, budget cooks, and meal prep lovers who want big flavor with minimal effort.
Why You’ll Love It
- Weeknight‑easy: Straightforward steps and reliable timing.
- Flexible: Make it mild or spicy; choose your protein and toppings.
- Balanced flavor: Warm spices, creamy body, and bright lime at the end.
- Great leftovers: Stays velvety and reheats like a champ.
Craving more variations? Browse our Healthy Taco Soups for mild, spicy, and extra-creamy options.
Easy Taco Soup (One‑Pot, 30 Minutes)
Ingredients
Equipment
Method
- Over medium-high heat, brown the ground beef or turkey in a Dutch oven until no pink remains. Drain if needed.
- Add diced onion, bell pepper, and jalapeño. Cook until softened, then stir in garlic and cook for 30 seconds.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook briefly until fragrant.
- Stir in diced tomatoes, green chiles, and stock. Bring to a simmer and cook for 8–10 minutes.
- Reduce heat to low. Add cream cheese and stir until fully melted and smooth. Stir in optional cream.
- Stir in lime juice, adjust seasoning to taste, and serve hot with desired toppings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 lb (450 g) ground beef or turkey
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1–2 tsp minced jalapeño (optional)
- 1½ tbsp chili powder
- 2 tsp cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- ¾–1 tsp kosher salt, to taste
- ¼ tsp black pepper
- 1 (14.5‑oz / 410 g) can diced tomatoes
- 1 (4‑oz / 113 g) can diced green chiles
- 3 cups low‑sodium chicken or beef stock
- 6 oz (170 g) cream cheese, cubed
- 2 tbsp lime juice
- Optional: ¼ cup heavy cream
Toppings: shredded cheddar, avocado, sour cream, cilantro, scallions, jalapeño, lime wedges.
What each ingredient does: Protein adds savoriness; onion/pepper build the base; garlic deepens; spices provide taco identity; tomatoes and chiles add acidity and gentle heat; stock thins and carries flavor; cream cheese creates the creamy signature; lime brightens.
Pro tip: Keep the simmer gentle after adding cream cheese. High heat can cause separation.
Substitutions & Swaps
- Aromatics: Add 1 tsp onion powder if you’re short on fresh onion.
- Protein: Cooked shredded chicken works; add in Step 5.
- Veg: Stir in chopped spinach in the last minute for color.
- Dairy/fats: Neufchâtel (reduced‑fat cream cheese) works but is a touch less silky.
- Diet swaps: For dairy‑free, use coconut cream; for extra low‑carb, skip heavy cream and stick to avocado/cheese toppings.
- Time savers: Use two teaspoons pre‑minced garlic and pre‑chopped peppers.
Equipment Notes
Use a medium Dutch oven (4–5 qt). A silicone spatula helps prevent scorching when the soup thickens. A handheld whisk blends in the cream cheese quickly.
Step‑by‑Step
- Brown meat: Over medium‑high heat, brown the beef or turkey until no pink remains; drain if needed.
- Sauté veg: Add onion, bell pepper, and jalapeño; cook until soft. Stir in garlic for 30 seconds.
- Bloom spices: Add chili powder, cumin, paprika, oregano, salt, and pepper; cook briefly until aromatic.
- Build base: Add tomatoes, green chiles, and stock. Bring to a simmer and cook 8–10 minutes.
- Creamy finish: Reduce heat to low. Stir in cream cheese until melted and the soup is smooth. Add optional cream.
- Brighten & serve: Add lime juice, adjust seasoning, and ladle into bowls. Top as desired.
Doneness cues: Vegetables are tender; soup is uniformly creamy; flavors taste melded and bright.
Make‑Ahead, Storage & Reheating
Brown the meat and sauté the aromatics ahead; refrigerate up to 2 days. Reheat with tomatoes, chiles, and stock, then finish with cream cheese. Store cooked soup 3–4 days airtight; freeze up to 3 months (add dairy after thawing for best texture). Reheat gently with a splash of stock and fresh lime.
How to Lighten / Make It Creamy
Lighten: Use lean turkey, add extra peppers, and skip the optional cream. Creamy: Blend a ladle of soup and return, or add 2 oz more cream cheese off heat. If using yogurt, temper to avoid curdling.
Toppings, Garnishes & Finishes
Crunch from toasted pumpkin seeds, freshness from cilantro and scallions, and tang from lime or a few pickled jalapeños. A little cheese melt on top brings it all together.
Sides & Pairings
Serve with cauliflower rice, a chopped cucumber‑tomato salad, or roasted green beans. For a drink, try sparkling water with lime or a light citrus cooler.
Scaling the Recipe
For double batches, brown in two rounds to keep fond developing. Increase simmer by 5 minutes to concentrate. For half batches, use a smaller pot and watch salt closely.
Nutrition & Dietary Notes
Low‑carb and gluten‑free as written. Each bowl delivers satisfying protein and fats that keep you full. To reduce dairy, use coconut cream and dairy‑free toppings.
Troubleshooting
Too salty: Cut with more stock and a squeeze of lime.
Too bland: Add a pinch of salt, more cumin, or lime.
Too watery: Simmer uncovered a few more minutes; whisk in extra cream cheese.
Overcooked veg: Stir in a handful of fresh chopped peppers at the end for snap.
FAQs
Can I use frozen veggies? Yes, sauté from frozen; cook off extra moisture.
What protein is best? Beef gives classic taco flavor; turkey is lighter.
How do I avoid separation? Keep heat low when adding dairy and stir steadily.
Is it freezer‑friendly? Yes—add dairy after thawing for best texture.
How can I make it spicier? Add jalapeño seeds, chipotle powder, or hot sauce to taste.
Variations
Lemony Herb: Add lime zest and chopped cilantro/parsley before serving.
Spicy Chipotle: Stir in 1 tsp chipotle in adobo; balance with extra lime.
Creamy Parmesan: Finish with ½ cup finely grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
The biggest upgrade is blooming the spices in fat—30 seconds makes them taste fresher and fuller. Let the soup rest a minute after adding lime; flavors settle and the texture turns luxuriously creamy. Expect a sweet spot between 18–22 minutes total simmer time.
Conclusion
On busy nights, this one‑pot Taco Soup earns a permanent spot in rotation: fast, creamy, and endlessly customizable. It keeps 3–4 days, so lunch is handled. When you make it, rate the recipe and share what toppings you loved most.
If this hits the spot, save it and browse our soups for your next weeknight win.
