Taco Soup takes on a whole new personality with this hearty Breakfast Taco Soup. Made with spicy chorizo, scrambled eggs, and tender potatoes simmered in a taco-spiced broth, this recipe brings together all your breakfast favorites in one flavorful bowl. If you love starting the day with bold flavors, this healthy taco soup will quickly become one of your favorite soup ideas.
Ingredients for Breakfast Taco Soup
- 1 lb chorizo sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chiles
- 4 cups chicken broth
- 2 tablespoons taco seasoning
- 4 large eggs, lightly beaten
- 1 tablespoon butter
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado slices, shredded cheese, crushed tortilla chips
Instructions
- Cook the chorizo – In a large pot, cook chorizo over medium heat until browned. Remove and set aside.
- Sauté the base – In the same pot, heat olive oil. Add onion, garlic, bell pepper, and potatoes. Cook until potatoes start to soften, about 6 minutes.
- Build the broth – Stir in taco seasoning, diced tomatoes, beans, and chicken broth. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- Add back the chorizo – Return the chorizo to the pot and stir well.
- Scramble the eggs – In a small skillet, melt butter and cook eggs until just set. Gently stir scrambled eggs into the soup.
- Serve & garnish – Ladle into bowls, top with cilantro, avocado, or cheese, and enjoy hot.
Health Benefits of Breakfast Taco Soup
- Protein-Packed Start – Chorizo, eggs, and beans make this soup a high-protein breakfast that keeps you satisfied.
- Energizing Carbs – Potatoes provide complex carbohydrates for lasting morning energy.
- Nutrient-Dense Veggies – Bell peppers, tomatoes, and beans bring fiber and vitamins to balance out the richness.
Why You’ll Love This Recipe
- Unique & Fun – A playful spin on taco soup that transforms breakfast into something special.
- Hearty Comfort – Warm, filling, and satisfying for cold mornings or weekend brunch.
- Make-Ahead Friendly – Cook ahead and reheat for a quick weekday breakfast.
Serving Ideas
Pair your breakfast taco soup with:
- Warm tortillas for dipping.
- A side of fresh fruit for a lighter contrast.
- A sprinkle of shredded cheese and hot sauce for extra flavor.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze without scrambled eggs for up to 2 months. Add fresh scrambled eggs when reheating.
- Reheat: Warm gently on the stovetop or in the microwave.
Conclusion
This Breakfast Taco Soup is a creative, hearty way to enjoy taco soup beyond dinner. With chorizo, eggs, and potatoes in a zesty broth, it’s the ultimate comfort food that energizes your morning. Save this recipe for when you need bold flavors to kickstart your day—because taco soup isn’t just for lunch or dinner anymore!
