Quick Facts
Time: 40 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot, stovetop • Diet: Gluten-Free

Introduction

Taco Soup makes busy nights feel easy. This version brings smoky chipotle warmth, tender sweet potato cubes, and a hearty beef–tomato base that tastes like it simmered all day—yet it’s on the table in 40 minutes. The flavor is layered and balanced: savory beef, sweet notes from the potato, gentle heat from chipotle, and bright pops of fresh toppings if you like. The texture lands right in the comfort zone—brothy but loaded, spoonfuls packed with colorful, satisfying bites. It’s perfect for families, meal prep lovers, and anyone who needs a budget-friendly dinner that still tastes special. If you’ve been hunting for a Healthy Taco Soup that doesn’t skimp on flavor, this bowl is your new weeknight ace.

If Taco Soup is your weeknight ace, browse all our Taco Soup recipes for more cozy variations.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge.
• Balanced flavor: sweet heat, savory beef, bright finish.
• Great leftovers: reheats beautifully for lunch.

Taco Soup — Chipotle Sweet Potato & Beef (One-Pot, 40 Minutes)

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• Author: Lily
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A cozy, weeknight-easy taco soup with smoky chipotle, tender sweet potato, and hearty beef in a tomato-brothy base. It tastes long-simmered but cooks fast in one pot—perfect for families, meal prep, and gluten-free dinners.

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Ingredients

• 1 lb (450 g) lean ground beef

• 1 Tbsp olive oil (if beef is very lean)

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1–2 chipotle chiles in adobo, minced, plus 1–2 tsp adobo sauce (to taste)

• 1 medium sweet potato (about 12 oz/340 g), peeled and cut into ½-inch cubes

• 1 (14.5-oz/410 g) can fire-roasted diced tomatoes

• 1 (15-oz/425 g) can black beans, drained and rinsed

• 4 cups (950 ml) low-sodium beef or chicken stock

• 1 tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• 1 small lime, cut into wedges (for finishing)

• Optional toppings: sliced scallions, chopped cilantro, jalapeño slices, diced avocado, shredded cheese, plain yogurt

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Instructions

1. Brown beef (5–6 min): Heat a 5–6 qt pot over medium-high. Add beef (plus oil if lean). Cook, breaking up, until mostly browned with crispy edges.

2. Sauté aromatics (2–3 min): Add onion + pinch of salt; cook until softened. Stir in garlic 30 seconds.

3. Bloom spices (30–60 sec): Stir in chili powder, cumin, and smoked paprika until fragrant.

4. Chipotle & sweet potato (1 min): Stir in chipotle + adobo, then sweet potato to coat.

5. Build the base (1 min): Add tomatoes (with juices), black beans, and stock. Scrape up browned bits.

6. Simmer (15–18 min): Bring to a gentle boil, reduce to medium-low, partially cover, and cook until sweet potatoes are fork-tender.

7. Season & finish (1–2 min): Stir in salt and pepper; squeeze in half the lime. Taste and adjust lime/heat/salt.

8. Rest & serve (2–3 min): Let settle off heat. Ladle into bowls and add toppings.

Notes

• Pro tip: Use low-sodium stock so you can season perfectly at the end.

• Swaps: Turkey or plant-based crumbles; pinto or kidney beans; add corn, bell pepper, or zucchini (fresh or frozen).

• Heat: ½ chipotle for mild; 2+ for spicy.

• Creamy option: Stir in ¼–⅓ cup plain yogurt or a splash of evaporated milk off heat.

• Make-ahead/Storage: Refrigerate 3–4 days; freeze up to 3 months. Reheat gently with a splash of stock; finish with fresh lime.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot, Stovetop
• Cuisine: Tex-Mex–inspired

Ingredients

• 1 lb (450 g) lean ground beef
• 1 Tbsp olive oil (if beef is very lean)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1–2 chipotle chiles in adobo, minced, plus 1–2 tsp adobo sauce (to taste)
• 1 medium sweet potato (about 12 oz/340 g), peeled and cut into ½-inch cubes
• 1 (14.5-oz/410 g) can fire-roasted diced tomatoes
• 1 (15-oz/425 g) can black beans, drained and rinsed
• 4 cups (950 ml) low-sodium beef or chicken stock
• 1 tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 small lime, cut into wedges (for finishing)
• Optional toppings: sliced scallions, chopped cilantro, jalapeño slices, diced avocado, shredded cheese, plain yogurt

What each ingredient does:
Ground beef: savory backbone. Olive oil: helps browning. Onion/garlic: aromatic base. Chili powder/cumin/smoked paprika: taco profile and warmth. Chipotle + adobo: smoky heat. Sweet potato: natural sweetness, hearty texture. Fire-roasted tomatoes: roasty depth. Black beans: fiber and body. Stock: brothy base. Salt/pepper: balance. Lime: bright finish. Toppings: freshness, creaminess, crunch.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: red onion or shallot works; ½ tsp granulated garlic can sub for fresh in a pinch.
• Protein: ground turkey for Turkey Taco Soup; or plant-based crumbles for a meatless night.
• Veg: add corn, bell pepper, or zucchini; frozen works great.
• Beans: pinto or kidney swap for black beans.
• Heat level: use ½ chipotle for mild, 2+ for spicy; add a pinch of cayenne for extra kick.
• Stock: vegetable stock keeps flavors lighter; beef stock is deepest.
• Dairy-free: use dairy-free yogurt if topping; otherwise recipe is naturally DF.
• Gluten-free: the soup is GF; just choose GF toppings.

Budget/time savers: use frozen diced onions, pre-peeled sweet potato cubes, or a low-sodium bouillon concentrate plus water.

Equipment Notes

• Must-have: 5–6 qt heavy pot or Dutch oven, wooden spoon, ladle.
• Nice-to-have: citrus squeezer for lime, prep bowls to group ingredients.
• Size tips: a 5-qt pot gives room to stir without splashing.
• Cleanup: a light oil film on the pot rim keeps splatters easy to wipe; soak with warm water while you eat.

Step-by-Step

1. Brown the beef (5–6 min): Heat pot over medium-high. Add beef (plus oil if lean). Cook, breaking up, until mostly browned with crispy edges—browning builds flavor.
2. Sauté aromatics (2–3 min): Add onion and a pinch of salt; cook until softened. Stir in garlic for 30 seconds until fragrant—don’t let it burn.
3. Bloom spices (30–60 sec): Add chili powder, cumin, and smoked paprika. Stir until the pot smells toasty—blooming wakes up spices.
4. Add chipotle & sweet potato (1 min): Stir in minced chipotle and adobo, then sweet potato cubes to coat in spices—this layers flavor onto the veg.
5. Build the base (1 min): Pour in tomatoes (with juices), black beans, and stock. Scrape the bottom to release browned bits—free flavor.
6. Simmer (15–18 min): Bring to a gentle boil, then reduce to medium-low. Cover partially and cook until sweet potatoes are fork-tender but not mushy.
7. Season & finish (1–2 min): Add salt and pepper, then squeeze in ½ the lime. Taste. Need more brightness? Add more lime. Need more heat? A dash of adobo.
8. Rest & serve (2–3 min): Let the soup settle off heat. Ladle into bowls and add toppings as desired.

Doneness cues: sweet potatoes are tender with clean edges; broth is slightly thickened; beef is fully cooked.

Make-Ahead, Storage & Reheating

• Make-ahead: dice onion and sweet potato 1–2 days earlier; refrigerate in airtight containers.
• Fridge: keeps 3–4 days. The sweet potatoes continue to season the broth—flavor deepens.
• Freeze: up to 3 months. Cool completely; freeze flat in zip bags. Thaw in the fridge.
• Reheat: warm gently on the stove with a splash of stock or water; brighten with lime right before serving.

How to Lighten / Make It Creamy

• Lighten: use 90–95% lean beef or swap in turkey; increase beans or add diced zucchini to boost volume without heaviness.
• Creamy: stir in ¼–⅓ cup plain yogurt or a splash of evaporated milk off heat; or blend 1 cup of the soup and return it for body (avoid boiling after adding dairy).

Toppings, Garnishes & Finishes

Crunch: crushed baked tortilla strips, toasted pepitas.
Fresh: cilantro, scallions, diced tomatoes.
Tang/Heat: extra lime, a few chili-oil drops, or red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Warm corn tortillas, simple green salad with lime vinaigrette, or steamed rice for hearty appetites. Drinks: sparkling water with a citrus wedge; for a special night, a crisp non-alcoholic lime spritz.

Scaling the Recipe

To double, use a 7–8 qt pot and brown beef in two batches so it sears, not steams. To halve, keep the full spice amounts for bold flavor, but reduce stock slightly for the same hearty body. Cool large batches quickly by spreading in shallow containers.

Nutrition & Dietary Notes

Protein from beef and beans; fiber from beans and sweet potatoes. Naturally gluten-free. To keep saturated fat lower, choose lean beef and add an extra handful of beans.

Troubleshooting

• Too salty? Add a splash of water or unsalted stock and a squeeze of lime.
• Too bland? Add salt in small pinches, then brighten with lime and a bit more chipotle.
• Too watery? Simmer uncovered 3–5 minutes to reduce, or mash a few sweet potato cubes to thicken.
• Overcooked potatoes? Add a handful of fresh scallions and a squeeze of lime to restore texture and pop.

FAQs

Can I use frozen or precut ingredients?
Yes—frozen diced onions and sweet potato cubes work well; add 2–3 extra minutes of simmer.

Best protein/veg swaps?
Ground turkey, plant-based crumbles, or extra beans; bell pepper, corn, or zucchini are great adds.

How do I keep it from drying out?
If the soup thickens on standing, loosen with stock or water and re-season.

Can I make it dairy-free/gluten-free?
It’s naturally GF and DF. If adding creamy toppings, choose dairy-free yogurt.

How long does it keep/freeze?
3–4 days in the fridge; up to 3 months frozen.

Variations

• Lemony Herb: finish with lemon zest/juice and chopped parsley + dill.
• Spicy Chipotle: add an extra chipotle and a drizzle of chili oil; balance with a touch more lime.
• Creamy Parmesan: stir in finely grated Parmesan and a splash of evaporated milk off heat for a silky finish.

Chef Notes / Test Kitchen Tips

Salt in stages: a pinch with the onions, then again after the simmer, and a final adjustment after lime. Sweet potatoes vary in sweetness—chipotle amounts are your steering wheel. Expect done-ness between 18–22 minutes of simmer depending on cube size and pot material.

Conclusion

This Taco Soup works because it stacks flavor fast—browned beef, bloomed spices, smoky chipotle, and naturally sweet potatoes that make every bite satisfying. It keeps 3–4 days, freezes beautifully, and turns weeknights into warm, relaxed dinners. If you make it, rate it, leave a comment with your favorite topping, and save the recipe so it’s ready for your next cozy night.

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