Description

This freezer-friendly Taco Soup base lets you do the work once and eat cozy taco soup all month long. A simple pot of tomato-and-chile broth with onions, peppers, corn, and smoky spices cools and goes straight into the freezer. On busy nights, you just reheat a portion, add whatever cooked protein you have (beef, turkey, chicken, or beans), and pile on your favorite toppings. It’s flexible, weeknight-easy, naturally gluten-free with dairy optional, and perfect for households where everyone wants their own spin on Taco Soup.

Ingredients

For the Taco Soup Base:
2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon black pepper
2 cans (14.5 ounces each) diced tomatoes with green chiles, undrained
1 can (8 ounces) tomato sauce
4 cups low-sodium gluten-free chicken or vegetable broth
1 cup frozen corn kernels

To turn the base into Taco Soup for serving (per 2 cups of base):
1 to 1 1/2 cups cooked protein (ground beef, ground turkey, shredded chicken, or cooked beans)

Optional toppings: shredded cheese, plain yogurt, avocado, cilantro, lime wedges, crushed tortilla chips

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Instructions

Sauté the aromatics.
Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened and translucent around the edges.
Bloom the garlic and spices.
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 1 minute, stirring constantly, until very fragrant.
Add tomatoes and sauce.
Pour in the diced tomatoes with green chiles (with their juices) and the tomato sauce. Stir well, scraping up any browned bits from the bottom of the pot.
Add broth and corn.
Stir in the broth and frozen corn. Bring the mixture just up to a gentle boil, then immediately reduce to a steady simmer.
Simmer the base.
Simmer uncovered for 20–25 minutes, stirring occasionally, until the flavors meld and the broth slightly reduces. You should see small, steady bubbles around the edges, not a hard boil.
Taste and adjust.
Turn off the heat and let a spoonful cool slightly before tasting. Add more salt, pepper, or a pinch of chili powder if you’d like a bit more heat or depth.
Cool and portion for the freezer.
Let the soup base cool for 15–20 minutes. Ladle into freezer-safe containers, leaving a little room at the top for expansion. Label each container with the date and “Taco Soup Base.” Chill completely before freezing.
Turn the base into Taco Soup (when ready to serve).
Thaw a container of base overnight in the fridge or gently on the stove. Bring 2 cups of base to a simmer in a saucepan. Stir in 1–1 1/2 cups of your cooked protein of choice. Simmer 5–10 minutes, until the soup is steaming and the protein is hot all the way through.
Finish and serve.
If the soup seems thick, add a splash of broth or water. Taste and adjust seasoning, then ladle into bowls and top with your favorite toppings (cheese, yogurt, avocado, cilantro, lime, tortilla chips, etc.).

Notes

Use low-sodium broth so you can control the salt, especially if you like salty toppings like cheese or chips.
Swap onion for leeks or shallots and use any color bell pepper; add jalapeño for extra heat.
For protein, use cooked ground beef, turkey, shredded chicken, leftover roast meats, or a mix of black beans, pinto beans, and/or lentils for a vegetarian version.
Add extra veggies (zucchini, carrots, more corn, or frozen mixed vegetables) to boost volume and fiber.
The base keeps 3–4 days in the fridge and up to 3 months in the freezer; once protein is added, aim to eat within about 3 days.
To lighten it up, choose lean protein (turkey, chicken, or beans) and focus on fresh toppings instead of extra cheese.
For a creamy version, stir in plain yogurt, cream, or evaporated milk off the heat after reheating and adding protein, then finish with a little shredded cheese.
If it’s too salty, add a splash of water or unsalted broth and a squeeze of lime. If it’s too thin, simmer uncovered 5–10 minutes longer or stir in a spoonful of tomato paste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup recipes
Method: Stovetop, one-pot, freezer-friendly
Cuisine: Mexican-inspired