Quick Facts
Time: 25 minutes (10 prep, 15 cook)
Yield: 4 hearty bowls
Skill: Easy
Method: One-pot, stove top
Diet: Gluten-free, pescatarian
Introduction
Taco Soup gets a Baja-style glow-up in this quick fish taco soup that’s zesty, comforting, and weeknight-easy. If you love the cozy vibe of a big pot of Taco Soup but don’t always feel like ground meat or heavy dairy, this version brings in flaky cod or mahi-mahi, a limey cumin–garlic tomato base, and plenty of cabbage and corn for freshness. In just 25 minutes on the stove top, you go from “what’s for dinner?” to a steaming bowl that tastes like fish tacos and tortilla soup had the happiest collision.
The flavor is bright and layered: tangy lime and tomatoes, gentle warmth from cumin and chili powder, sweetness from corn, and silky richness from a swirl of crema. It’s perfect for family dinners, lighter game-day bowls, or anyone who craves Healthy Taco Soup without giving up crunch and creaminess. Finish each bowl with crunchy tortilla strips, extra lime, and cilantro, and you’ve got a Best Taco Soup Recipe contender that feels special but sneaks into your regular rotation.
If you’re as obsessed with Taco Soup as I am, you’ll love browsing even more Taco Soup recipes for new weeknight ideas.
Why You’ll Love It
- Weeknight-easy: One pot, simple chopping, and clear timing so dinner lands in under 30 minutes.
- Flexible: Use cod or mahi-mahi, swap veggies you already have, and adjust heat to your crew’s preference.
- Balanced flavor: Lime, cumin, garlic, and tomatoes give you brightness, warmth, and depth in every spoonful.
- Great leftovers: The broth gets even better by the next day; just add fresh tortilla strips and lime before serving.
Taco Soup with Baja Fish – Cozy, Zesty, Weeknight-Ready
- Total Time: 25 minutes
- Yield: 4 hearty bowls
- Diet: Gluten Free
Description
Baja-style Taco Soup with tender white fish, limey tomato-chili broth, sweet corn, and shredded cabbage, finished with crema and crunchy tortilla strips for a cozy, fish-taco-in-a-bowl weeknight dinner.
Ingredients
For the Soup
1 lb firm white fish (cod or mahi-mahi), cut into 1-inch chunks
2 tbsp olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 jalapeño, seeded and minced (optional, for heat)
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
1 tsp fine sea salt, plus more to taste
½ tsp black pepper
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, preferably fire-roasted
4 cups low-sodium chicken or vegetable broth
1 cup corn kernels (fresh or frozen)
2 cups thinly shredded green or Napa cabbage
Juice of 2 limes (about ¼ cup), plus extra wedges for serving
¼ cup chopped fresh cilantro, plus more for topping
For Serving
½ cup Mexican crema or sour cream
1½–2 cups crispy corn tortilla strips or crushed corn tortilla chips
Extra shredded cabbage, cilantro, and jalapeño slices (optional)
Instructions
Prep the ingredients.
Pat the fish dry, cut into 1-inch chunks, and season lightly with salt and pepper; set aside. Dice the onion, mince garlic and jalapeño, shred the cabbage, and measure your spices.Build the flavor base.
Heat the olive oil in a medium to large pot over medium heat. Add the onion and a pinch of salt and cook 3–4 minutes, until translucent. Stir in garlic and jalapeño and cook 30–60 seconds, stirring constantly, until fragrant.Bloom the spices.
Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir for about 30 seconds to toast the spices in the oil.Add tomato and broth.
Stir in the tomato paste and cook 1 minute. Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Pour in the broth and bring to a gentle simmer.Add veggies and simmer.
Stir in the corn and half of the shredded cabbage. Simmer 5–7 minutes, until the cabbage starts to soften but still has some bite and the broth tastes full and seasoned.Poach the fish.
Reduce the heat to medium-low so the soup is gently bubbling. Nestle the fish pieces into the broth in an even layer. Simmer 5–7 minutes, without stirring much, until the fish is opaque and flakes easily with a fork.Finish with lime and cilantro.
Turn off the heat. Stir in the lime juice and chopped cilantro, then taste and adjust with more salt or lime as needed.Serve and garnish.
Ladle the soup into bowls, making sure each serving gets plenty of fish. Top with a spoonful of crema, a generous handful of tortilla strips, extra cabbage, cilantro, and jalapeño if desired. Serve with lime wedges.
Notes
Pro tip
Use low-sodium broth so you can adjust seasoning at the end without the soup becoming too salty.
Substitutions
Swap cod/mahi-mahi for other firm white fish or shrimp (add during the last 3–4 minutes). Trade some cabbage for bell pepper, zucchini, or canned black beans. For a creamier soup, whisk 2–3 tbsp crema into the pot off the heat before serving.
Diet swaps
Use gluten-free broth and certified gluten-free tortilla strips to keep it gluten-free. For dairy-free, skip the crema or use a plant-based alternative and add avocado and extra lime.
Make-ahead
Chop aromatics and cabbage 1–2 days ahead and pre-mix your spices. Store cooked soup (without tortilla strips) in the fridge 3–4 days or freeze up to 3 months. Add fresh lime and toppings after reheating.
Reheating
Warm gently on the stove over medium-low, thinning with a splash of broth or water if needed.
Troubleshooting
Soup tastes flat? Add a pinch of salt and a squeeze of lime. Too spicy? Stir in more crema or extra broth. Fish overcooked? Next time, simmer more gently and start checking at 4–5 minutes. Too thin? Simmer uncovered a bit longer or lightly mash some corn and cabbage against the side of the pot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Baja-style, Mexican-inspired
Ingredients
For the Soup
- 1 lb firm white fish (cod or mahi-mahi), cut into 1-inch chunks
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp fine sea salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
- 4 cups low-sodium chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 2 cups thinly shredded green or Napa cabbage
- Juice of 2 limes (about ¼ cup), plus extra wedges for serving
- ¼ cup chopped fresh cilantro, plus more for topping
For Serving
- ½ cup Mexican crema or sour cream
- 1½–2 cups crispy corn tortilla strips or crushed corn tortilla chips
- Extra shredded cabbage, cilantro, and jalapeño slices (optional)
What each ingredient does
- White fish: Gives tender, flaky protein that soaks up the taco-style broth.
- Olive oil: Helps soften aromatics and bloom spices.
- Onion, garlic, jalapeño: Build a savory, slightly spicy flavor base.
- Cumin, chili powder, smoked paprika, oregano: Bring classic taco soup warmth with a hint of smokiness.
- Salt and pepper: Keep the seasoning grounded and balanced.
- Tomato paste + diced tomatoes: Create a rich, slightly tangy broth.
- Broth: Adds body and makes it a true soup instead of just saucy fish.
- Corn: Pops of sweetness that play off lime and spice.
- Cabbage: Adds crunch and Baja taco vibes while staying sturdy in broth.
- Lime juice: Bright finish that wakes up all the flavors.
- Cilantro: Fresh herbal note that screams taco night.
- Crema and tortilla strips: Creaminess and crunch for that fish-taco-in-a-bowl finish.
Pro tip: Use low-sodium stock so you can season perfectly at the end without the broth turning too salty.
Substitutions & Swaps
Think of this Taco Soup as a template you can bend to your kitchen. For aromatics, swap onion for shallot or use a pre-chopped mirepoix blend to save time. If you’re spice-shy, skip the jalapeño and cut the chili powder in half; if you like heat, add a pinch of cayenne or diced green chiles.
For protein, stick with firm white fish, but you can use all cod, all mahi-mahi, or even halibut. If you only have shrimp, stir them in during the final 3–4 minutes until pink and cooked through.
For veg, trade some cabbage for thinly sliced bell pepper, zucchini, or canned black beans to nudge this toward a more classic Healthy Taco Soup. If you want a Creamy Taco Soup Recipe vibe, whisk 2–3 tbsp of crema directly into the pot at the end instead of just garnishing.
To keep everything diet-friendly, choose gluten-free broth and make sure your tortilla strips are certified gluten-free. For dairy-free, skip the crema and top with avocado, extra lime, and a drizzle of olive oil instead.
Equipment Notes
You don’t need fancy gear here, just a medium to large heavy-bottomed pot or Dutch oven that heats evenly and doesn’t scorch tomato paste. A 5–6 quart size is ideal for this amount of soup. A sturdy wooden spoon or silicone spatula makes it easy to scrape the fond off the bottom after sautéing onions and spices.
A sharp chef’s knife and cutting board will help you slice the fish cleanly without tearing it, which keeps the pieces intact as they poach. If you like your toppings neat, a small cutting board just for cilantro, cabbage, and lime wedges can keep things organized. For serving, keep a ladle handy so the fish pieces don’t get broken up as you portion out the soup.
Step-by-Step
- Prep your ingredients.
Pat the fish dry and cut it into 1-inch chunks; season lightly with salt and pepper and set aside. Dice the onion, mince garlic and jalapeño, shred the cabbage, and measure out your spices so everything is ready to go. - Build the flavor base.
Heat olive oil in your pot over medium heat. Add onion and a pinch of salt and cook 3–4 minutes, until translucent. Stir in garlic and jalapeño and cook 30–60 seconds until fragrant, stirring constantly so the garlic doesn’t burn. - Bloom the spices.
Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir for about 30 seconds, letting the spices toast in the oil. You’ll smell them start to open up—this is where the taco flavor really develops. - Add tomato and broth.
Stir in tomato paste and cook 1 minute to caramelize a bit. Add diced tomatoes with their juices and scrape the bottom of the pot to release any browned bits. Pour in the broth and bring everything to a gentle simmer. - Add veggies and simmer.
Stir in corn and half of the shredded cabbage. Simmer 5–7 minutes until the cabbage is starting to soften but still has some bite and the broth tastes full and seasoned. - Poach the fish.
Reduce the heat to medium-low so the soup is gently bubbling. Nestle the fish pieces into the broth in an even layer. Simmer 5–7 minutes without stirring much, until the fish is opaque and flakes easily with a fork. Avoid vigorous boiling so the fish stays tender. - Finish with lime and cilantro.
Turn off the heat. Stir in lime juice and cilantro, tasting and adjusting with more salt or lime if needed. The broth should taste bright and slightly tangy with a cozy chili-cumin backbone. - Serve and garnish.
Ladle the soup into bowls, making sure everyone gets plenty of fish. Top each bowl with a spoonful of crema, a generous handful of tortilla strips, extra cabbage for crunch, and more cilantro or jalapeño if you like heat. Serve right away with lime wedges.
Make-Ahead, Storage & Reheating
You can prep components of this Taco Soup 1–2 days ahead to make the final cook lightning fast. Chop the onion, garlic, jalapeño, and cabbage; store in airtight containers in the fridge. You can also mix the spices into a little “taco soup blend” so you just dump and stir.
Leftover soup (without tortilla strips) keeps well in the fridge for 3–4 days. The cabbage will soften more but still tastes great. For longer storage, freeze cooled soup in airtight containers for up to 3 months, leaving a bit of room for expansion. Avoid freezing the crema or tortilla strips—add those fresh when serving.
Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens in the fridge, thin it with a splash of broth or water. Always add fresh lime and toppings after reheating to wake the flavors back up.
How to Lighten / Make It Creamy
To lighten the soup, use only 1 tbsp olive oil and add an extra cup of shredded cabbage or some diced zucchini to bulk it up without more calories. You can also replace some broth with water and rely on the spices, lime, and cilantro to carry the flavor.
If you want an ultra-creamy feel, whisk 3–4 tbsp crema or a few tablespoons of plain Greek yogurt into the pot off the heat, just before serving. Warm soup plus high heat can cause dairy to curdle, so always stir it in at the end and avoid boiling once it’s added. Another option: blend a ladle of soup (without the fish) until smooth and stir it back in for body without extra dairy.
Toppings, Garnishes & Finishes
This is where fish Taco Soup turns into a customizable bowl. For crunch, use crispy tortilla strips, crushed tortilla chips, or even toasted pumpkin seeds. For freshness, pile on more shredded cabbage, chopped cilantro, sliced green onions, or thin radish rounds.
For tang and heat, think lime wedges, pickled jalapeños, a drizzle of hot sauce, or chili flakes. A little avocado adds creaminess without extra dairy. A sprinkle, a swirl, a squeeze—your three-second upgrade that makes every bowl look restaurant-worthy.
Sides & Pairings
This Taco Soup is pretty much a full meal, but simple sides make it feel like a feast. Serve it with warm corn tortillas or a small pot of lime-cilantro rice to soak up the broth. A crisp green salad with lime vinaigrette pairs nicely with the zesty flavors.
For drinks, try sparkling water with lime slices or a light, citrusy mocktail. If you serve wine, a chilled Sauvignon Blanc or a crisp, unoaked white plays well with the lime and cilantro without overpowering the delicate fish.
Scaling the Recipe
To double the recipe, use a larger pot (at least 7–8 quarts) so the fish has room to poach without crowding. Keep the cooking times mostly the same: build the base, then simmer a few extra minutes before adding the fish so the broth stays hot and flavorful. When you add the fish, ensure the liquid returns to a gentle simmer but not a rolling boil.
To halve it, cut all ingredients in half but keep an eye on the fish’s timing—smaller batches can cook slightly faster. Always check for doneness by flaking a piece of fish with a fork.
Nutrition & Dietary Notes
This Taco Soup is naturally gluten-free when made with corn tortilla strips and gluten-free broth. You get lean protein from the fish, fiber and antioxidants from tomatoes and cabbage, and some healthy fats from olive oil and crema. For a lower-fat version, skip most of the crema and lean on avocado slices and extra vegetables.
There are no nuts or shellfish here, but always confirm ingredient labels—especially broth and tortilla strips—if you’re cooking for guests with allergies. For dairy-free, omit crema and cheese and finish with a drizzle of olive oil and plenty of lime.
Troubleshooting
- Soup tastes flat? Add a pinch more salt and a squeeze of lime. Often it’s acidity, not more spices, that you’re missing.
- Too spicy? Stir in a bit more crema or a splash of extra broth to soften the heat.
- Fish overcooked and dry? Next time, drop the heat and check the fish at 4–5 minutes. You can rescue this batch with a bit more lime, a small splash of olive oil, and extra toppings for moisture.
- Too thin? Simmer uncovered for a few minutes, or mash a few corn kernels and cabbage pieces against the side of the pot to lightly thicken.
FAQs
Can I use frozen fish?
Yes. Thaw it in the fridge overnight, pat very dry, and proceed. If cooking from partially frozen, add 1–2 extra minutes to the poaching time.
Can I make this in a slow cooker?
You can adapt it for a Taco Soup Recipe Crockpot style: cook onions, garlic, and spices on the stovetop first, then add everything but the fish and lime to the slow cooker for 3–4 hours on low. Stir in the fish for the last 20–30 minutes, then finish with lime and cilantro.
Can I swap in other proteins?
Shrimp, firm tofu, or even leftover shredded chicken all work. Adjust the cooking time so the protein is just cooked through but not dry.
How long does it keep and freeze?
Stored in the fridge, it keeps 3–4 days. Freeze up to 3 months without crema or tortilla strips; add those fresh when serving.
Can I make it dairy-free?
Yes—just skip the crema, or use a plant-based alternative. Lean on avocado and extra lime for richness and brightness.
Variations
- Lemony Herb — Swap some lime juice for lemon, add extra fresh cilantro and a little dill at the end.
- Spicy Chipotle — Stir in 1–2 tsp minced chipotle in adobo with the spices and balance with a touch more lime.
- Creamy Baja — Whisk in ¼ cup crema or Greek yogurt at the end for a richer, creamier broth.
Chef Notes / Test Kitchen Tips
The biggest flavor upgrade in this Taco Soup is taking an extra minute to bloom your spices in oil after the onions soften. That simple step makes the broth taste like it simmered for hours. Also, salt in stages: a pinch with the onions, a pinch after adding broth, then a final adjustment after the lime goes in. Acid can make under-seasoned soup taste even flatter if you skip that last seasoning check.
Timing-wise, watch the fish closely—it usually hits perfect doneness between 5–7 minutes at a gentle simmer. If it flakes easily but still looks moist in the center, you’re there.
Conclusion
On those nights when you’re craving something cozy but not heavy, this Baja-style fish Taco Soup is a fast, reliable answer. It captures all the good things about fish tacos—lime, crunch, creamy sauce, and flaky fish—in one soothing bowl that keeps well for days.
Make a pot once and you’ll probably end up keeping canned tomatoes, corn, and tortillas on standby just for this recipe. When you try it, jot down your tweaks and favorite toppings, and feel free to share how you made it your own next time Taco Soup night rolls around.
And if you’re in a cozy mood all season long, don’t miss my full collection of comforting soup recipes for every kind of craving.
