This Mexican Taco Soup Recipe Tastes Like a Taco In a Bowl (High Fiber, High Protein) by Jan Mostrom

I love easy soup recipes in the winter. This tasty and filling taco soup recipe is ready to simmer in just 15 minutes, and off the stove in an hour. This is one savory high-fiber and high-protein soup that you'll want in your dinner rotation.

The high-fiber and high-protein Mexican soup recipe contains similar ingredients to old-fashioned tacos in a shell, but is easily adaptable for different palates. Vegetarian? Add an extra can of beans of your choice or a meat substitute in the place of the ground meat. I used a combination of lean beef and turkey breast and the soup was delicious! You can use a packet of premade taco seasoning or opt for your own homemade taco seasoning. The flavors are great in either case and if you like more spice include two jalapenos and a pinch of the optional cayenne pepper. There are plenty of optional toppings to choose from to add layers of taste to your taco soup so lay them all out for everyone to enjoy!

Here is your shopping list for this Tex-Mex taco soup recipe: extra-virgin olive oil, an onion, fresh garlic, ground meat (beef, pork, chicken or turkey), jalapenos, tomato paste, canned diced green chiles, pinto beans, black beans, canned fire-roasted tomatoes, chicken or vegetable broth, corn and cilantro. If you're making the homemade taco seasoning, also hit the spice rack and grab chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano and optional cayenne for a heat. 

Serve this delicious homemade soup for lunch or dinner. Each bite has the health benefits of protein and the health benefits of fiber. Delicious and nutritious! 

Cuisine: Mexican / Tex-Mex
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 8

Ingredients

Taco Seasoning 

• 1 - 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper (optional)

Soup

• 1/4 cup extra virgin olive oil
• 1 large onion (red or yellow)
• 4 garlic cloves, finely chopped
• 1 pound ground beef, pork, turkey or chicken (or a combination)
• 1 - 2 jalapenos, finely chopped, to taste, seeds removed
• 1 tablespoon tomato paste
• 8 ounces (2 cans) diced green chiles
• 15 ounces (1 can) pinto beans, drained and rinsed
• 15 ounces (1 can) black beans, drained and rinsed
• 30 ounces (2 cans) diced fire-roasted tomatoes
• 2 1/2 cups low-sodium chicken broth or vegetable broth (or water)
• 2 cups frozen corn
• 1/4 cup chopped cilantro and stems

Optional Toppings

• cilantro, roughly chopped
• avocado, diced
• onion, chopped
• cheese, grated
• sour cream 
• tortilla chips
• lime wedges

Here's how to make it: 

1. If you are making your own seasoning mix, combine all the spices in a small bowl and set to the side. (If you're using a taco seasoning packet, omit this step.)
   
2. In a large soup pot or dutch oven, add the oil and heat on medium. Add the onion and sauté until golden brown, about 9 to 11 minutes, stirring occasionally. Add a good pinch of salt and the garlic to the onions and stir and cook for 1 minute.
   
3. Add the ground meat and about a teaspoon of salt and ground pepper to the pot and cook the meat, using a spoon to break it into pieces. Cook until all the pink is gone.
   
4. Add the jalapeno and the taco seasoning to the pot and stir for about 1 minute.
   
5. Push the meat to the sides of the pan creating a small space in the middle of the pot and add the tomato paste in the center. Stir for about a minute and then mix the meat into the paste combining well.
   
6. Add the green chilis and their liquid, both beans, 2 teaspoons salt, tomatoes and their juices and the broth.
   
7. Bring mixture to a boil and then reduce the heat to medium low. Simmer with a cover on for 20 minutes, stirring two to three times. (If your chopped tomatoes include chilis just omit the cans of green chiles.)
   
8. Taste the soup broth and see if more salt, pepper or chili powder is needed. Stir in frozen corn and cilantro.
   
9. Cook for another 5 to 10 minutes, or until corn is heated through. (If needed add more stock or water to thin the soup.)
   
10. Serve with toppings and enjoy.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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