Quick Facts:
Time: 35 minutes total • Yield: 6–8 servings • Skill: Easy • Method: One-pot stovetop • Diet: Gluten-free
Introduction
Taco Soup brings big comfort fast, and Taco Soup is exactly what solves the “what’s for dinner?” problem on your busiest nights. In one pot, smoky chorizo infuses a tomato-chile broth while pinto beans, onions, and peppers build hearty texture—then you finish with a cool swirl of crema for creamy balance. The flavor profile lands squarely in that craveable taco zone: gentle heat, warm spices, a touch of acidity, and just enough richness to feel indulgent without being heavy. This is perfect for families (toppings bar!), budget cooks (pantry staples), and anyone who wants a meal-prep champ that reheats like a dream. Ten minutes of prep, clear steps, and a dependable 25-minute simmer—that’s dinner done.
Find your next favorite in these Taco Soup recipes.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge.
- Balanced flavor: heat, acid, and savory depth.
- Great leftovers: reheats beautifully.
Taco Soup — Cozy, Reliable, Weeknight-Ready
- Total Time: 35 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
Smoky, hearty one-pot taco soup where beef chorizo infuses a tomato–green chile broth with pinto beans, corn, onions, and peppers—finished with a cooling swirl of crema and bright lime. Weeknight-easy, flexible, and great for leftovers.
Ingredients
1 Tbsp olive oil 1 lb fresh beef chorizo, casings removed 1 medium yellow onion, diced (about 1 1/2 cups) 1 green bell pepper, diced 2 cloves garlic, minced 1 Tbsp chili powder 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano 1 (10-oz) can diced green chiles (mild or medium) 1 (28-oz) can fire-roasted crushed tomatoes 4 cups low-sodium chicken stock 2 (15-oz) cans pinto beans, drained and rinsed 1 cup corn kernels (frozen or canned, drained) 1 tsp kosher salt, plus more to taste 1/2 tsp black pepper 1–2 Tbsp fresh lime juice, to finish For serving: crema or sour cream, chopped cilantro, sliced scallions, lime wedges
Instructions
1) Heat & brown (5–6 min): Warm oil in a 5–6 qt pot over medium-high. Add chorizo; cook, crumbling, until lightly browned. 2) Aromatics (3–4 min): Add onion and bell pepper; sauté until softened. Stir in garlic; cook 30 sec. 3) Spices (30 sec): Stir in chili powder, cumin, smoked paprika, and oregano; toast briefly. 4) Liquids & chiles (1 min): Add green chiles, crushed tomatoes, and stock; scrape up browned bits. 5) Beans & corn (15–18 min): Add pinto beans and corn. Bring to a boil; reduce to a brisk simmer until veggies are tender and flavors meld. 6) Finish (1–2 min): Season with salt and pepper. Off heat, stir in lime juice. 7) Serve: Ladle into bowls; top with crema, cilantro, and scallions. Adjust salt/acid to taste.
Notes
Substitutions: Ground turkey or shredded chicken; red onion; add jalapeño for heat; swap corn for diced zucchini; Greek yogurt for crema. Diet swaps: Vegetarian—omit meat, add a can of beans. Dairy-free—skip crema or use coconut/DF yogurt. Gluten-free as written. Make-ahead & storage: Keeps 3–4 days refrigerated; up to 3 months frozen (add crema when serving). Pro tips: Use low-sodium stock; salt in stages; keep simmer lively, not rolling; finish with lime for brightness. Variations: Chipotle (1 Tbsp minced chipotle + touch of honey), Lemony Herb (lime zest/juice + dill/parsley), Creamy (blend 1 cup soup back in or stir in 1/4–1/2 cup crema off heat). Serving ideas: Warm corn tortillas, cilantro-lime rice, simple green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: Stovetop (One-Pot)
- Cuisine: Mexican-inspired / Tex-Mex
Ingredients
- 1 Tbsp olive oil
- 1 lb fresh beef chorizo, casings removed
- 1 medium yellow onion, diced (about 1 ½ cups)
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 (10-oz) can diced green chiles, mild or medium
- 1 (28-oz) can fire-roasted crushed tomatoes
- 4 cups low-sodium chicken stock
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1–2 Tbsp fresh lime juice, to finish
- For serving: crema or sour cream; chopped cilantro; sliced scallions; lime wedges
What each ingredient does:
- Olive oil: helps brown and bloom flavors.
- Beef chorizo: smoky, spiced depth.
- Onion & bell pepper: sweet aromatics and body.
- Garlic: savory backbone.
- Chili powder, cumin, paprika, oregano: taco-style warmth.
- Green chiles: gentle heat and fragrance.
- Fire-roasted tomatoes: acidity and charred sweetness.
- Chicken stock: savory base without heaviness.
- Pinto beans: creamy bite and fiber.
- Corn: pops of sweetness.
- Salt & pepper: balance.
- Lime juice: bright finish.
- Crema & herbs: cool, fresh contrast.
Must-have vs. flexible: Keep chorizo, tomatoes, beans, and stock; the corn and green chiles are flexible.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: sub red onion or add a diced jalapeño for heat.
- Protein: ground turkey or cooked shredded chicken also work.
- Veg: swap corn for zucchini or add a small diced carrot.
- Starch: add a handful of rice during the simmer for a thicker bowl.
- Dairy/Fats: Greek yogurt in place of crema; finish with a drizzle of olive oil.
- Diet swaps: vegetarian—omit meat and add an extra can of beans; dairy-free—use coconut yogurt or omit crema; GF—already good to go.
- Budget/time savers: pre-chopped onions/peppers; frozen corn; boxed stock.
Equipment Notes
- Required: 5–6 qt heavy pot or Dutch oven, wooden spoon, ladle.
- Nice-to-have: citrus squeezer, prep bowls for toppings.
- Size tips: A 5–6 qt pot prevents crowding so the simmer stays gentle.
- Cleanup: Light oil film prevents tomato sticking; soak pot briefly before washing.
Step-by-Step
- Heat & brown (5–6 min): Warm oil over medium-high. Add chorizo; cook, breaking into crumbles, until lightly browned. Browning builds savory depth.
- Aromatics (3–4 min): Add onion and bell pepper; sauté until softened and glossy. Stir in garlic and cook 30 seconds to bloom.
- Spices (30 sec): Sprinkle chili powder, cumin, smoked paprika, and oregano; stir so spices toast briefly—this unlocks aroma.
- Liquids & chiles (1 min): Stir in green chiles, tomatoes, and stock, scraping up any browned bits from the pot (flavor!).
- Beans & corn (15–18 min): Add pinto beans and corn. Bring to a boil, then reduce to a brisk simmer; cook until vegetables are tender and broth tastes cohesive.
- Finish & balance (1–2 min): Season with salt and pepper. Off heat, stir in lime juice for pop.
- Serve: Ladle into bowls; add a swirl of crema and a sprinkle of cilantro and scallions. Taste and adjust salt/acid.
Doneness cues: Broth turns glossy; peppers tender; beans hot throughout; fat droplets evenly dispersed.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onion/pepper 1–2 days ahead; mix dry spices and store airtight.
- Fridge: Keeps 3–4 days; flavors deepen.
- Freeze: Up to 3 months; leave off crema until serving.
- Reheat: Gentle stovetop or microwave; add a splash of stock or water and a squeeze of lime to revive.
How to Lighten / Make It Creamy
- Lighten: Use half the chorizo and add extra beans or diced zucchini; skim fat after simmer.
- Creamy: Swirl in ¼–½ cup crema or Greek yogurt off heat; or blend 1 cup soup until smooth and stir back. Temper dairy by whisking with a little hot soup first.
Toppings, Garnishes & Finishes
Crunch: toasted pepitas or crushed baked tortilla strips.
Fresh: cilantro, scallions, diced avocado.
Tang/Heat: lime wedges, hot sauce, chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Warm corn tortillas, cilantro-lime rice, or a simple green salad with citrus vinaigrette. For drinks, go with sparkling water and lime or a crisp, citrusy nonalcoholic spritz.
Scaling the Recipe
To double, use a larger (8 qt) pot and add 5 extra minutes to the simmer after returning to a boil. To halve, keep simmer times the same to meld flavors. Cool large batches quickly in shallow containers before refrigerating.
Nutrition & Dietary Notes
Protein from chorizo and beans; fiber from beans and vegetables. Contains dairy if using crema. Gluten-free as written; skip dairy or use alternatives if needed.
Troubleshooting
- Too salty? Add lime juice, more beans, or a splash of unsalted stock.
- Too bland? A pinch of salt plus lime and fresh cilantro; briefly bloom a bit more cumin.
- Too watery? Simmer uncovered 5–10 minutes or stir in a cornstarch slurry; blending a cup back in also thickens.
- Overcooked veg? Add a handful of fresh corn or diced peppers at the end for texture; finish with lime and a spoon of crema.
FAQs
Can I use frozen or precut ingredients? Yes—frozen corn and precut onions/peppers are great time savers.
Best protein swaps? Ground turkey or shredded chicken keep the flavor profile.
How do I keep it from drying out? Keep a gentle simmer and lid partially on; add a splash of stock if needed.
Dairy-free/gluten-free? Omit crema or use DF yogurt; the soup is gluten-free.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen.
Variations
- Lemony Herb: Finish with lime zest/juice and chopped dill-parsley.
- Spicy Chipotle: Stir in 1 Tbsp minced chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: Off heat, melt in grated Parmesan and a splash of cream for a richer bowl.
Chef Notes / Test Kitchen Tips
Salt in stages: a small pinch with aromatics, then final seasoning after lime. Keep the simmer lively but not rolling to avoid breaking down beans. Most pots finish perfectly between 18–22 minutes of simmer—taste for cohesion, not just time.
Conclusion
A pot of Taco Soup delivers smoky depth, creamy beans, and a cool finish in just 35 minutes—ideal for weeknights and make-ahead lunches. It keeps 3–4 days, reheats like new, and begs for your favorite toppings. If this becomes a staple at your table, leave a rating or share your favorite swap!
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