taco soup

Chicken Taco Soup

This hearty chicken taco soup features a robust, creamy broth infused with chili spices, enriched by Ro-tel tomatoes, smooth cream cheese, black beans, and sweet corn. Packed with shredded chicken and vibrant vegetables, it’s a satisfying dish ready in just over half an hour.

Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: American, Mexican-Inspired
Category: Soup, Main Course
Servings: 6

Ingredients

• 1/2 red bell pepper, finely chopped
• 2 (10 oz) cans Ro-tel diced tomatoes with green chilies, with juices
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 medium onion, chopped
• 1 (14 oz) can black beans, rinsed and drained
• Salt and pepper, to taste
• 2 cups cooked or rotisserie chicken, shredded
• 1 teaspoon garlic powder
• 1 (12 oz) can corn, drained
• 8 ounces cream cheese, softened
• 1 teaspoon ground cumin
• 3 cups chicken broth
• 1 tablespoon chili powder
• Toppings (optional): shredded Mexican cheese blend, tortilla strips, avocado slices, fresh cilantro

Instructions

Warm the olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened and fragrant.

Incorporate the Ro-tel tomatoes, black beans, corn, red bell pepper, chicken broth, chili powder, garlic powder, ground cumin, and smoked paprika into the pot. Stir to combine.

Increase the heat to bring the soup to a boil, then reduce it to maintain a gentle simmer. Cook uncovered for 5 minutes while you prepare your desired toppings.

Cut the softened cream cheese into chunks and add it to the soup. Stir continuously until the cream cheese is fully melted and smoothly incorporated into the broth.

Add the shredded chicken and simmer for an additional 5 to 7 minutes, or until the chicken is thoroughly heated through.

Taste and season with salt and pepper as needed. Serve hot, garnished with your choice of toppings.

Crock Pot Taco Soup

Brimming with vegetables, hearty beans, and perfectly seasoned ground beef, this slow-cooked taco soup offers a robust and comforting meal. Ideal for busy days, it simmers effortlessly in a Crock Pot, delivering rich flavor with minimal effort.

Time
Prep Time: 20 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 30 minutes

Recipe Info
Cuisine: Tex-Mex
Category: Soup, Main Course
Servings: 6

Ingredients

• 1 jalapeño, seeded and finely minced
• 1 (8 oz) can tomato sauce
• 1 cup frozen corn kernels
• 1 (4 oz) can mild green chiles, with juices
• 2 bell peppers (any combination of red, yellow, or green), diced
• 2 cups beef broth
• 2 (10 oz) cans diced tomatoes with chilies (e.g., Rotel), with juices
• 1 large yellow onion, diced
• 1 pound lean ground beef
• 1 (15.5 oz) can pinto beans, drained and rinsed
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade blend)
• 1 teaspoon chili powder
• Toppings as desired: sour cream, green onion, shredded cheddar cheese

Instructions

In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked and no pink remains. Drain off any excess fat.

Transfer the cooked beef mixture into a 6-quart slow cooker. Add the pinto beans, diced tomatoes with chilies, tomato sauce, beef broth, corn, diced bell peppers, green chiles, jalapeño, taco seasoning, and chili powder.

Stir the contents to combine thoroughly. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender and flavors melded.

Ladle the hot soup into bowls and garnish with your preferred toppings before serving.

7 Can Taco Soup

An exceptionally simple yet flavorful dish, this 7 Can Taco Soup combines pantry staples into a hearty, satisfying meal. With no chopping or sautéing required, it’s a quick-prep option ideal for busy days.

Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info
Cuisine: Mexican
Category: Soup
Servings: 6

Ingredients

• 1 (14.5 oz) can petite diced tomatoes
• 1 (10 oz) can green enchilada sauce
• 1 (12.25 oz) can chunk chicken breast, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can sweet corn, drained
• 1 (14.5 oz) can chicken broth
• 1 packet taco seasoning (2 oz)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• Toppings (optional): sour cream, shredded cheddar cheese, chopped fresh cilantro, tortilla chips

Instructions

Combine all canned ingredients in a large stock pot over medium-high heat. Add the taco seasoning, garlic powder, and salt. Stir well to blend.

Bring the mixture to a gentle simmer. Continue cooking for 15 to 20 minutes, stirring occasionally, until the soup is thoroughly heated and flavors have melded.

Ladle into bowls and serve hot, garnished with your choice of toppings.

Keto Taco Soup

This keto-friendly taco soup is a rich, cheesy, and deeply satisfying low-carb option that comes together effortlessly in a slow cooker. Packed with seasoned ground beef, spicy Ro*tel tomatoes, and two types of cheese, it delivers bold Tex-Mex flavor while keeping carbs to a minimum.

Time
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

Recipe Info
Cuisine: Tex-Mex, Low-Carb
Category: Soup, Main Course
Servings: 8

Ingredients

• 1 (1 oz) packet ranch dressing mix
• 2 (10 oz) cans Ro*tel diced tomatoes with green chilies, undrained
• 4 cups unsalted beef broth
• 1 (8 oz) package shredded cheddar cheese
• 2 pounds ground beef
• 3 tablespoons southwestern or taco seasoning (e.g., Mrs. Dash Southwest Chipotle)
• 1 (8 oz) package cream cheese

Instructions

In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain off any excess fat.

Transfer the cooked beef to a 6-quart slow cooker. Add the ranch dressing mix, taco seasoning, Ro*tel tomatoes with their juices, and beef broth. Stir to combine.

Cover the slow cooker and cook on LOW for 6 to 8 hours.

About 20 minutes before serving, add the cream cheese and shredded cheddar cheese to the pot. Stir gently and consistently until both cheeses are completely melted and the soup is smooth.

Serve hot. Garnish with fresh cilantro, if desired.

Crock Pot Chicken Taco Soup

This Crock Pot Chicken Taco Soup is a hassle-free, flavorful dish that combines pantry staples with tender chicken breasts for a comforting meal. It simmers slowly, allowing spices and ingredients to meld beautifully. Perfect for weeknights or gatherings, this hearty soup is sure to please.

Time
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes

Recipe Info
Cuisine: Mexican
Category: Soup, Main Course
Servings: 8

Ingredients

• 1 (15 oz) can corn, undrained
• 1 (8 oz) can tomato sauce
• 2 (10 oz) cans diced tomatoes with green chiles, undrained
• 1 (12 oz) can beer or non-alcoholic beer
• 3 boneless, skinless chicken breasts
• 1 onion, chopped
• 1 oz packet taco seasoning mix
• 1 (15 oz) can black beans, undrained
• 1 (16 oz) can chili beans, undrained
• Garnishes (optional): shredded cheddar cheese, crushed tortilla chips, sour cream

Instructions

Add the chopped onion, chili beans, black beans, corn, diced tomatoes, tomato sauce, and beer to a 5- to 6-quart slow cooker. Do not drain any of the cans. Stir well to combine.

Sprinkle in the taco seasoning and stir again until fully incorporated.

Place the chicken breasts on top of the mixture, pressing them gently into the liquid until partially submerged.

Cover the slow cooker and cook on LOW for 5 hours.

Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the soup and stir to distribute evenly.

Cover again and continue cooking on LOW for an additional 2 hours.

Ladle into bowls and serve hot. Top with shredded cheddar, crushed tortilla chips, and sour cream, if desired.

Taco Soup With Ranch Packet

A comforting and flavorful soup that’s perfect for busy evenings, this Taco Soup with Ranch Packet combines hearty ingredients with bold seasoning for a satisfying meal. The ranch packet adds a creamy depth that elevates this simple recipe into something special.

Time: 30 minutes
Yield: 6 servings

Recipe Info:
Cuisine: American
Category: Soup, Main Course

Ingredients

• 1 (15 oz) can corn, drained
• 1 packet taco seasoning
• 1 lb ground beef
• 1 (15 oz) can black beans, drained and rinsed
• 4 cups beef broth
• Salt and pepper, to taste
• 1 onion, diced
• 1 packet ranch seasoning
• 1 (15 oz) can pinto beans, drained and rinsed
• Toppings: sour cream, shredded cheese, chopped cilantro, tortilla chips
• 3 cloves garlic, minced
• 1 (28 oz) can diced tomatoes

Instructions

In a large Dutch oven or stockpot, brown the ground beef over medium heat, breaking it into crumbles. Cook for 5 to 7 minutes or until no longer pink, then discard any excess grease.

Add the diced onion and minced garlic to the pot, stirring frequently. Cook for 2 to 3 minutes until the onions are softened and aromatic.

Sprinkle the taco seasoning and ranch seasoning over the beef mixture. Stir well to evenly coat all ingredients with the spices.

Incorporate the black beans, pinto beans, corn, diced tomatoes, and beef broth into the pot. Mix thoroughly to ensure even distribution.

Bring the soup to a simmer and allow it to cook gently for 15 to 20 minutes, stirring occasionally so the flavors meld and develop.

Adjust seasoning with salt and pepper to your preference before removing from heat.

Serve the soup piping hot, adorned with your choice of shredded cheese, a dollop of sour cream, chopped cilantro, and a handful of crunchy tortilla chips.

Weight Watchers Taco Soup

A light yet hearty rendition of a classic, this Weight Watchers Taco Soup delivers rich flavor with fewer calories. Reminiscent of chicken tortilla soup, this recipe is both satisfying and figure-friendly, making it a convenient option for nutritious weeknight dinners at just 4 WW points per serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 272 kcal

Recipe Info:
Cuisine: Mexican
Category: Main Course

Ingredients

• 1 tablespoon dry ranch seasoning
• 1 medium onion, chopped
• 1 medium jalapeño, seeded and finely chopped
• 1/4 teaspoon salt
• 3 cups low-sodium chicken broth
• 1 medium bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon olive oil
• 1 pound ground turkey (93% lean)
• 1/2 teaspoon onion powder
• 1 teaspoon oregano
• 4 cloves garlic, minced
• 1/4 teaspoon pepper
• 1 teaspoon smoked paprika
• 15 oz can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tablespoon chili powder
• 29 oz can diced tomatoes with chiles

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking for 5 to 8 minutes until softened and fragrant.

Introduce the minced garlic and finely chopped jalapeño to the pot. Cook for an additional 2 minutes, stirring occasionally.

Add the ground turkey, breaking it apart with a spoon or spatula. Sauté for 3 to 4 minutes until no longer pink.

Incorporate the chili powder, ranch seasoning, cumin, smoked paprika, oregano, onion powder, salt, and pepper. Stir well to coat the meat and vegetables evenly with the spices.

Pour in the chicken broth and the diced tomatoes with chiles. Bring the mixture to a boil, then reduce the heat and simmer gently for 30 minutes.

Add the black beans and frozen corn to the pot. Stir and cook for an additional 5 minutes until heated through. Remove from heat.

Serve the soup hot with your favorite taco-style toppings.

Low-Carb Taco Soup Recipe

A quick and hearty dish, this Low-Carb Taco Soup is packed with bold flavor and satisfying richness, all while fitting perfectly into a keto or low-carb lifestyle. Cream cheese adds indulgent creaminess, while taco sauce and chiles provide a zesty kick—perfect for a 20-minute dinner solution.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Recipe Info:
Cuisine: American
Category: Dinner, Main Course

Ingredients

• 8 oz Rotel diced tomatoes with green chilies
• 2 tablespoons taco sauce
• 1 lb lean ground beef
• 8 oz cream cheese, cubed
• 2 tablespoons chopped fresh cilantro (for garnish)
• 1 whole onion, diced
• 2 tablespoons shredded cheese (for garnish)
• 8 oz canned diced tomatoes

Instructions

In a large pot set over medium heat, cook the ground beef and diced onion together until the meat is browned and the onion turns translucent.

Add the cubed cream cheese directly into the pot, stirring gently until completely melted and incorporated.

Stir in the diced tomatoes, Rotel tomatoes with chilies, and taco sauce. Mix thoroughly to combine all ingredients.

Continue heating the soup until fully warmed through, stirring occasionally to ensure an even texture.

Serve hot, topped with fresh cilantro and shredded cheese as garnish.

Creamy Chicken Taco Soup

A rich and velvety soup layered with bold Mexican-inspired flavors, this Creamy Chicken Taco Soup blends tender shredded chicken with beans, corn, tomato, and cream cheese for a perfectly balanced and satisfying dish. Finished with fresh lime and cilantro, it’s an ideal comfort meal ready in under an hour.

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Recipe Info:
Cuisine: Mexican
Category: Soup

Ingredients

• ½ teaspoon cumin
• ⅔ cup frozen corn
• 1 garlic clove, minced
• ½ teaspoon salt
• 1 ½ cups cooked shredded chicken
• 1 tablespoon chili powder
• 1 tablespoon chopped cilantro
• ¼ teaspoon cayenne pepper
• 1 small red onion, finely chopped
• 1 tablespoon oil (for sautéing)
• 2 teaspoons lime juice
• ⅓ cup cream cheese, at room temperature
• 15 oz can diced tomatoes
• 15 oz can pinto beans
• 15 oz chicken broth
• ½ teaspoon oregano

Optional Toppings:
Chopped avocado, diced onion, fresh tomato, chopped cilantro, tortilla chips

Instructions

Heat oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Once hot, add the finely chopped red onion and sauté until softened.

Add the minced garlic and cook for about 1 minute until aromatic.

Sprinkle in the chili powder, cumin, cayenne, oregano, and salt. Add the diced tomatoes and cream cheese. Stir continuously until the cream cheese melts and blends smoothly with the tomatoes.

Incorporate the shredded chicken, pinto beans, chicken broth, and corn. Stir everything together thoroughly.

Bring the soup to a gentle simmer and cook uncovered for approximately 30 minutes, stirring occasionally to prevent sticking.

Remove from heat and finish with lime juice and chopped cilantro.

Serve hot, garnished with your choice of avocado, fresh tomato, onion, cilantro, and tortilla chips.

Instant Pot Taco Soup

A robust and hearty soup packed with bold spices, beans, and your choice of ground meat, this Instant Pot Taco Soup is a zesty one-pot meal perfect for busy nights. The pressure cooker brings everything together quickly while developing rich, deep flavors with minimal effort.

Prep Time: 10 minutes
Cook Time: 13 minutes + 15 minutes natural release
Total Time: 43 minutes
Servings: 6–8

Recipe Info:
Cuisine: American
Category: Soup, Main Course

Ingredients

• 1 (14 oz) can red kidney beans or pinto beans, rinsed and drained
• 1 (10 oz) can Rotel
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 (14 oz) can diced tomatoes, with juice
• ½ teaspoon onion powder
• 1 packet ranch dressing mix (optional)
• 1–2 lbs ground beef or ground turkey (93% lean; use oil if cooking turkey)
• 1 cup frozen corn (or 1 can, drained)
• 1 (14 oz) can black beans, rinsed and drained
• 4 cups low-sodium chicken broth
• ½ teaspoon salt
• 4 small corn tortillas (5”), cut into thin strips (optional)
• 1 (7 oz) can diced green chiles, with juice
• 1 (14 oz) can garbanzo beans, rinsed and drained
• 1 teaspoon garlic powder
• 1 packet taco seasoning mix (approximately 3 tablespoons)

Garnishes:
Sour cream, shredded cheddar or Monterey Jack cheese, diced red onion, sliced jalapeño, avocado chunks, tortilla chips

Instructions

Set your Instant Pot to the Sauté function. If using ground turkey, add a small amount of oil. Add the ground meat and cook for a few minutes, breaking it apart as it browns.

Sprinkle in the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Stir and continue cooking until the meat is fully browned and aromatic.

Add the ranch seasoning (if using), Rotel, diced green chiles, and chicken broth. Stir well, and cover the pot with a glass lid while the broth heats to a low simmer.

Once simmering, stir in the black beans, garbanzo beans, and kidney or pinto beans. Do not stir after adding the diced tomatoes; simply pour them over the top.

Secure the Instant Pot lid and ensure the steam release knob is set to the Sealing position. Cancel the Sauté function and select Pressure Cook (or Manual), setting the timer to 6 minutes.

Allow the pressure to build; once the cooking cycle completes, let the soup rest undisturbed for 15 minutes.

After the natural release, carefully perform a controlled Quick Release by turning the steam release knob in small bursts until you’re sure no soup will escape with the steam. Once the pin drops, open the lid away from your face.

Gently stir the soup, watching for any remaining hot pockets of steam. Taste and adjust seasoning as needed.

Add the tortilla strips and corn. Stir to combine, and let the soup sit for several minutes, stirring occasionally to help dissolve some of the tortillas for added texture.

Ladle into bowls and serve hot, topped with your favorite garnishes.