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–+ servings
Amanda Patel

Easy Taco Soup

This one-pan Taco Soup delivers deep, smoky taco flavor with minimal effort. Fresh chorizo builds bold taste fast, while pinto beans, corn, and a bright broth make it hearty and satisfying. It's a weeknight lifesaver made from pantry staples and ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican-Inspired
Calories: 390
Ingredients Equipment Method Nutrition Notes

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
  • 0.5 tsp smoked paprika
  • 0.5 tsp oregano
  • 10 oz can diced green chiles
  • 28 oz can crushed fire-roasted tomatoes
  • 3–4 cups low-sodium chicken stock
  • 2 15-oz cans pinto beans, drained and rinsed
  • 1 cup corn kernels
  • 1 tsp kosher salt (or to taste)
  • Freshly ground black pepper
  • 1 lime, juiced
  • To serve: crema or plain yogurt, cilantro, scallions, lime wedges

Equipment

  • large Dutch oven or soup pot (5–6 qt)
  • ladle
  • citrus press
  • heatproof spatula

Method
 

  1. Heat oil over medium-high in a large pot. Add chorizo and cook for 5–6 minutes, breaking it into small crumbles until browned.
  2. Add diced onion and poblano. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir to coat and let spices toast for 30 seconds.
  4. Add diced green chiles, crushed tomatoes, and 3 cups chicken stock. Stir well and scrape up any browned bits.
  5. Stir in pinto beans and corn. Bring to a boil, then reduce heat to maintain a lively simmer for 15–18 minutes.
  6. Stir in salt, pepper, and lime juice. Taste and adjust seasoning as needed.
  7. Ladle into bowls and top with crema, cilantro, scallions, and lime wedges as desired.

Nutrition

Calories: 390kcalCarbohydrates: 28gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 980mgPotassium: 720mgFiber: 7gSugar: 6gVitamin A: 950IUVitamin C: 22mgCalcium: 90mgIron: 3.2mg

Notes

To lighten it, use half chorizo and add more beans or veggies. For a creamier version, stir in crema or blend a cup of the soup before serving. Store up to 4 days in the fridge or freeze for 3 months. Use frozen chopped aromatics to save prep time. Adjust spice level with jalapeño or chipotle.

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