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–+ servings
Amanda Patel

Easy Taco Soup (One-Pot, 30 Minutes)

This taco soup is a 30-minute one-pot wonder with the creamy, smoky, chili-lime flavors of elote. It’s loaded with beans, corn, and optional chicken or turkey, then finished with Greek yogurt, cotija, and lime. Easy to customize, it’s perfect for weeknights, meal prep, and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: Mexican-Inspired
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small poblano or jalapeño, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp coriander (optional)
  • 4 cups low-sodium chicken or vegetable stock
  • 1 14.5-oz can fire-roasted diced tomatoes
  • 3 cups corn kernels (fire-roasted if possible)
  • 1 15-oz can black beans, rinsed
  • 1–2 cups cooked shredded chicken or ground turkey (optional)
  • 0.5 cup plain Greek yogurt or sour cream
  • 3 oz cotija, crumbled
  • 1 tbsp fresh lime juice (plus wedges for serving)
  • Salt and pepper, to taste
  • Toppings: cilantro, tajín or chili powder, tortilla strips, diced avocado

Equipment

  • medium Dutch oven or soup pot Even heat distribution for best simmer.
  • Wooden spoon or silicone spatula Helps prevent sticking and preserves fond.
  • ladle For tempering dairy and serving.
  • cutting board and knife For prepping aromatics and toppings.
  • immersion blender (optional) Blend a portion for a thicker texture.

Method
 

  1. Heat olive oil in a medium pot over medium heat. Add diced onion and sauté for 3 minutes. Stir in garlic and poblano; cook 1 more minute.
  2. Add chili powder, cumin, smoked paprika, and coriander. Toast spices for 30 seconds, stirring constantly.
  3. Pour in stock and tomatoes. Bring to a simmer, then stir in corn and black beans.
  4. Add cooked chicken or turkey (if using). Simmer for 5–7 minutes to meld flavors.
  5. Remove from heat. Whisk yogurt with a ladle of hot soup to temper, then return to pot along with cotija and lime juice. Stir gently.
  6. Taste and adjust salt, pepper, or lime. Serve hot with toppings like cilantro, tajín, tortilla strips, and avocado.

Nutrition

Calories: 310kcalCarbohydrates: 32gProtein: 18gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 780mgPotassium: 670mgFiber: 7gSugar: 5gVitamin A: 600IUVitamin C: 18mgCalcium: 140mgIron: 2.3mg

Notes

To keep it creamy, always temper the dairy before adding and avoid boiling once it’s stirred in. For vegetarian, skip the meat and add extra beans. Make it ahead and store up to 4 days (or freeze without dairy). Toppings like cilantro, tajín, and tortilla strips bring crunch and brightness.

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