Taco Soup gives you that taco-night vibe in a creamy spoonful—without heavy cream. By swirling in Greek yogurt at the end, you get silky texture, gentle tang, and extra protein while keeping the soup bright and weeknight-fast. Ground beef or turkey, tomatoes, beans, and mild chiles do the heavy lifting; you finish with avocado, cilantro, and a squeeze of lime.
What You’ll Love
This recipe leans on pantry staples and one pot. Tempering the yogurt prevents curdling and keeps the broth smooth, while fire-roasted tomatoes add depth in minutes. The base stays mild for kids, but a pinch of chipotle powder can nudge it spicier for heat fans.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef or turkey
- 2 tbsp taco seasoning (preferably low-sodium)
- 1 tsp cumin, 1/2 tsp smoked paprika
- 4 cups low-sodium broth (chicken or beef)
- 1 (14.5-oz) can diced tomatoes (fire-roasted optional)
- 1 (4-oz) can mild diced green chiles
- 1 (15-oz) can black beans, rinsed
- 1 cup corn kernels
- Salt & pepper, to taste
Finish: 1/2–3/4 cup plain Greek yogurt, lime wedges, chopped cilantro, shredded cheddar, avocado, baked tortilla strips
Optional: 2 tbsp ranch seasoning for Taco Soup with ranch packet style
Instructions (Stovetop)
- Heat oil in a large pot over medium. Sauté onion 3–4 minutes; add garlic 30 seconds.
- Brown meat; drain if needed.
- Stir in taco seasoning, cumin, and paprika; cook 30 seconds.
- Add broth, tomatoes, chiles, beans, and corn. Simmer 12–15 minutes.
- Remove from heat; whisk hot broth into yogurt, then stir the mixture into the soup. Season, then garnish and serve.
Slow Cooker Option (Crockpot)
Add everything except yogurt to the cooker with raw ground meat fully browned first; cook 4–6 hours on LOW or 2–3 hours on HIGH. Stir in tempered yogurt just before serving to keep it smooth.
Health Benefits
- Protein-forward: Lean meat and yogurt boost protein for satiety.
- Fiber-rich: Beans and corn promote fullness and support digestion.
- Balanced sodium: Low-sodium broth and seasoning put you in control.
Variations
- Veggie boost: Add diced bell pepper, zucchini, or mushrooms with the onions.
- Ultra-lean: Use all turkey or add another can of beans in place of some meat.
- Creamy-but-dairy-free: Blend 1 cup beans with broth and skip yogurt.
Tips, Storage & Serving
Temper yogurt with hot broth before adding. Refrigerate up to 4 days or freeze up to 3 months; reheat gently and freshen with lime and cilantro. Serve with a small handful of tortilla strips for crunch or lean into Nacho Soup vibes with a light sprinkle of cheddar.
Conclusion
Pin this Taco Soup for nights when you want creamy, family-friendly comfort that still fits a lighter routine. It’s fast, flexible, and tastes like tacos—by the spoonful.
