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–+ servings
Amanda Patel

Easy Taco Soup (One-Pot, 30 Minutes)

This quick and cozy Taco Soup delivers the flavor of your favorite taco stand in just 30 minutes. With black beans, fire-roasted tomatoes, corn, peppers, and warm spices, it’s hearty, vibrant, and incredibly satisfying — perfect for weeknights, meal prep, or feeding a crowd on a budget.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main, Soup
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Nutrition Notes

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)
  • 1 lime, juiced
  • Toppings: tortilla strips, diced avocado, cilantro, dairy-free crema or plant yogurt, sliced radishes, lime wedges

Equipment

  • Dutch oven or large pot 5–6 quarts recommended
  • wooden spoon For sautéing and stirring
  • Citrus juicer To juice lime
  • ladle For serving soup
  • baking sheet Optional for toasting tortilla strips

Method
 

  1. 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.
  2. Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  3. Add black beans, corn, fire-roasted tomatoes, tomato paste, and 3½ cups broth. Stir well and scrape the bottom to deglaze.
  4. Bring to a steady simmer and cook uncovered for 12–15 minutes. Add more broth if needed to thin.
  5. Stir in lime juice and sugar or maple syrup if using. Taste and adjust salt, pepper, and heat to your liking.
  6. Ladle soup into bowls. Top with your favorite toppings like tortilla strips, avocado, crema, and cilantro.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 610mgPotassium: 930mgFiber: 14gSugar: 9gVitamin A: 1300IUVitamin C: 45mgCalcium: 120mgIron: 4mg

Notes

Make it creamy by pureeing a cup of soup or swirling in dairy-free yogurt. Customize with zucchini, carrots, or chipotle in adobo for added depth. Best served with crunchy tortilla strips, avocado, and a splash of lime. Great for make-ahead — tastes even better the next day.

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