Taco Soup is the easy weeknight comfort you crave, made creamy with Greek yogurt instead of heavy cream. You still get all the taco-night flavors—savory ground beef or turkey, fire-kissed tomatoes, hearty beans, and gentle heat from mild chiles—just in a spoonable, family-friendly bowl. This version is designed to be rich yet balanced, simple to cook on the stovetop, and flexible enough for slow-cooker days.
Why This Version Works
Blooming spices in the pot builds fast depth, while Greek yogurt stirred in at the end adds silkiness without weighing things down. The result is a thick, satisfying soup that keeps its bright, zesty edge. Top each bowl with cilantro, a little cheddar, and avocado for that taco-shop finish.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground turkey or beef
- 2 tbsp taco seasoning (low-sodium if available)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 cups low-sodium chicken or beef broth
- 1 (14.5-oz) can diced tomatoes (fire-roasted if possible)
- 1 (4-oz) can mild diced green chiles
- 1 (15-oz) can black beans, rinsed
- 1 (15-oz) can white beans, rinsed
- 1 cup corn kernels (frozen or canned, drained)
- Kosher salt and black pepper to taste
To finish: 1/2–3/4 cup plain Greek yogurt (2% or nonfat), lime wedges, chopped cilantro, shredded cheddar, sliced avocado, baked tortilla strips
Optional classic twist: 2 tbsp ranch seasoning for “Taco Soup with ranch packet” flavor
Instructions (Stovetop)
- Sauté & brown: Warm oil over medium heat. Cook onion 3–4 minutes; add garlic 30 seconds. Add ground meat and cook until browned; drain if needed.
- Season: Stir in taco seasoning, cumin, and paprika; cook 30 seconds.
- Simmer: Add broth, tomatoes, chiles, beans, and corn. Bring to a boil; reduce heat and simmer 12–15 minutes.
- Make it creamy: Remove pot from heat 2–3 minutes. Whisk 1 cup hot broth into the Greek yogurt, then stir the mixture into the soup. Season to taste.
- Serve: Ladle into bowls and finish with lime, cilantro, cheddar, avocado, and tortilla strips.
Health Benefits
- Lighter creaminess: Greek yogurt lends protein and probiotics without heavy cream.
- Satisfying fiber: Beans and corn help keep you full and support digestion.
- Micronutrients: Tomatoes and cilantro bring vitamin C and antioxidants; lean meat supplies iron and B vitamins.
Variations
- Leanest option: Use 100% ground turkey or swap half the meat for extra beans.
- Veg-boost: Add diced bell pepper or zucchini with the onions.
- Spice play: Chipotle powder for smoky heat; keep mild with extra paprika.
Tips for Success
- Temper the yogurt with hot broth so it stays silky.
- Fire-roasted tomatoes add fast, smoky depth.
- Finish with lime off heat to brighten flavors.
Storage & Meal Prep
Chill promptly; refrigerate up to 4 days or freeze up to 3 months. Reheat gently and add a fresh squeeze of lime and herbs before serving.
Conclusion
Creamy doesn’t have to mean heavy. This Taco Soup brings weeknight-easy comfort, a lighter texture, and plenty of taco-night personality—all in one pot you’ll want on repeat.
