I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate. A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent! This easy taco soup boasts a tantalizing southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite. While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).
How to Make Easy Taco Soup
Zesty, satisfying, and ready to go in 10 minutes, easy taco soup is the perfect budget meal to serve on busy weeknights when you are short on time and short on pocket change.
The Ingredients
White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.Parsley. Adds color and freshness.Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.
The Directions
Taco Soup Adaptations
Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.Taco Soup with Black Beans. Swap the white beans for black beans.
Storage Tips
To Store. This taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.To Freeze. Store taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.To Reheat. Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.
More Cozy Soup Recipes
Green Chili RecipeCrockpot White Chicken ChiliSlow Cooker Jalapeno Cheddar Soup
Shredded Mexican CheeseSour Cream or Greek YogurtCilantro or Green OnionsDiced AvocadoCrushed Tortilla ChipsSliced Jalapenos
