Easy Taco Soup Recipe
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This hearty taco soup recipe is what you need if you’re looking for a filling and comforting dinner. If you love tacos, then this will be your new favorite way to enjoy it! The combination of tender chicken, juicy meatballs, fresh veggies, and flavorful spices make a delicious soup that the whole family will love.
My family loves soup! We often enjoy it as an appetizer or side to our favorite lunch or dinner mains, but we also love chunky and loaded soups like Outback potato soup as a stand-alone meal. Speaking of loaded soups, our new family favorite is taco soup! It’s now one of my go-to’s because it’s such a breeze to make. It has everything we love about tacos, but in cozy soup form.
Made in just a little over an hour from start to finish, this protein-packed soup can serve a crowd, making it perfect for family meals, casual parties, school or work lunches, or any time you need a comfort food experience. It will give your Taco Tuesdays a fun, unique twist – one of my favorite taco bar ideas!
Why You’ll Love This Recipe
- Easy soup recipe: This recipe requires just 15 minutes of prep time. Perfect for beginners and for busy days!
- Budget-friendly: Made with simple, affordable ingredients that you most likely already have at home.
- Fun spin on a classic: It’s the coziest way to enjoy tacos, a comfort food classic. Packed with hearty ingredients and bold spices, it’s like taco night in a bowl.
- Delicious, all-around dish: This soup is great for weeknight dinners, gatherings, or even game day. It’s perfect for chilly nights, yet light enough to enjoy year-round.
- Adaptable: Easily make this recipe your own. Make it as light or loaded as you like, adding your favorite toppings.
- Meal-prep friendly: Taco soup freezes beautifully, so you can always have a comforting meal ready to go. Make a big batch and enjoy leftovers throughout the week.
How to Make Taco Soup
This hearty and delicious soup couldn’t be easier to make! Simply prep the meatballs and chicken, simmer the broth and seasonings in the pot, and add the cooked meats. Once cooked, just ladle into soups and enjoy. Everyone is sure to leave the table feeling satisfied!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken stock: Serves as the soup base. I prefer using low-sodium chicken stock so we can adjust the salt to taste as we go.
- Diced tomatoes: Their subtle sweet and tangy flavor helps balance the spices. Regular canned diced tomatoes are my go-to, but fire-roasted tomatoes also work fine.
- Chicken breasts: Shredded into the soup for a boost of protein. This recipe doesn’t contain beans.
- Ground beef: For that unmistakable taco flavor. I recommend using lean ground beef for a more balanced taste and texture.
- Cabbage: Adds bulk, a subtle sweet flavor, and a bit of crunch to the soup.
- Cumin: The heart of taco seasoning. Adds a warm, earthy, and slightly nutty flavor to the soup.
- Paprika: For a slightly smoky flavor.
- Onion powder
- Garlic powder
- Ground black pepper
- Salt
Topping suggestions:
- Avocado: The creamy richness of avocado helps balance the bold spices in the dish. Have leftovers? Freeze avocados for later use or make delicious 4-ingredient guacamole!
- Lime
- Cilantro
- Sour cream
- Mexican cheese: Complete your taco soup with melty cheese! I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
Step-By-Step Instructions
In just four simple steps, you’ll have a warm, restaurant-quality dinner on the table, perfect for a relaxed night in or sharing with friends at a gathering. Follow the instructions below and you can’t go wrong!
Step 1: Prep and cook the meatballs
Season the ground beef with half of the salt and pepper, then form it into small meatballs, each being about 1 tablespoon in size.
Heat a large stockpot or Dutch oven over medium heat. Add a drizzle of oil and sear the meatballs until browned on all sides. Remove and set aside.
Step 2: Cook the chicken
In the same pot, add the chicken breasts and cook for 3 to 4 minutes per side until lightly browned. Remove and set aside.
Step 3: Simmer the soup
Slice the cabbage into small strips. Add it to the pot, along with the diced tomatoes, remaining seasonings, and chicken stock. Bring the mixture to a simmer over medium-high heat.
Step 4: Add the cooked meats
Return the chicken breasts to the pot, cover, and simmer for 20 minutes or until the chicken is cooked through and tender. Shred the chicken directly in the pot using two forks.
Add the meatballs back to the pot and simmer for another 10-15 minutes, allowing the flavors to meld together.
Step 5: Garnish and serve
Once the soup is done, ladle it into bowls and top with sliced avocado, a squeeze of lime juice, fresh cilantro, sour cream, and shredded Mexican cheese.
Substitutions
Missing some of the ingredients or prefer to use alternatives? Here are some ideal substitutions:
- Chicken stock: Out of chicken stock? Use beef stock instead. Vegetable broth is a nice vegetarian option.
- Diced tomatoes: Prefer a smoother consistency? Swap fresh tomatoes with tomato sauce.
- Chicken breasts: Boneless, skinless chicken thighs are a juicier alternative. For ease and convenience, use rotisserie chicken.
- Ground beef: Substitute ground beef with ground chicken or turkey.
- Cumin: Use ground coriander powder for a similar flavor profile.
- Paprika: Use smoked paprika for a more intense flavor, or chili powder if you want to add a little heat.
- Onion and garlic powder: Prefer fresh onion and garlic? Use fresh sautéed onions and minced garlic in place of powders.
- Avocado: Top your soup with a spoonful of guacamole if you don’t have fresh avocado slices.
- Lime: Swap with lemon juice.
- Cilantro: Not a fan of cilantro? Substitute with fresh parsley or leave it out entirely.
- Sour cream: If you don’t have sour cream, Greek yogurt is a great substitute. For a dairy-free alternative, coconut yogurt works great.
- Mexican cheese: Replace Mexican cheese with your favorite melty cheese. Cheddar, Monterey Jack, Gruyère, or Colby are all great options.
Expert Tips
- Adjust the consistency: If you like your soup on the thicker side, try stirring in a slurry of cornstarch and water during the last 30 minutes of cooking. Another option is to mash some cooked beans and mix them in for extra texture and thickness.
- Add extra vegetables: Want a veggie-packed soup? Toss in some extra low-carb veggies like zucchini, bell peppers, or mushrooms for added nutrition.
- Add spices gradually: Add the spices gradually and taste as you go for the perfect balance of flavors.
- Make it creamy: Add a block of cream cheese to the mix if you prefer a creamy taco soup!
- Serve toppings separately: When serving, place the avocado slices, lime, cilantro, sour cream, cheese, and other toppings in separate bowls and let family or friends customize their bowl the way they like it.
How to Store This Recipe
Keep leftover or pre-made taco soup fresh by storing it in an airtight container. It will last up to 3 days in the refrigerator or up to 1 month in the freezer. When ready to eat, reheat the soup on the stove over medium heat for 8 to 10 minutes, stirring occasionally. If frozen, let it thaw in the fridge overnight before warming it up.
What to Serve with Taco Soup
This loaded taco soup is a filling one-pot meal on its own. I usually don’t serve it with more than cauliflower rice, crusty bread, or pickled jalapeños. But if you want to stretch it through more meals, serve smaller portions as an appetizer or side to other dinner mains like air fryer pork chops.
More Easy Dinner Recipes To Try
- Cheesy chicken asparagus bake
- Cheese-stuffed meatloaf
- Air fryer pork chops
- Popeyes blackened chicken tenders
- Pineapple teriyaki pork chops
If you make this taco soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
Loaded Taco Soup Recipe
Ingredients
- 8 cups chicken stock
- 2 (14-ounce) cans diced tomato drained
- 1 pounds chicken breasts
- 1 pounds ground beef
- ½ head cabbage
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper divided
- 1 teaspoon salt divided
Toppings:
- avocado
- lime
- cilantro
- sour cream
- Mexican cheese shredded
Instructions
- Season the ground beef with half of the salt and pepper, then form it into small meatballs, each being about 1 tablespoon in size.
- Heat a large stockpot or Dutch oven over medium heat. Add a drizzle of oil and sear the meatballs until browned on all sides. Remove and set aside.
- In the same pot, add the chicken breasts and cook for 3-4 minutes per side until lightly browned. Remove and set aside.
- Slice the cabbage into small strips. Add it to the pot, along with the diced tomatoes, remaining seasonings, and chicken stock. Bring the mixture to a simmer over medium-high heat.
- Return the chicken breasts to the pot, cover, and simmer for 20 minutes or until the chicken is cooked through and tender. Shred the chicken directly in the pot using two forks.
- Add the meatballs back to the pot and simmer for another 10-15 minutes, allowing the flavors to meld together.
- Once the soup is done, ladle it into bowls and top with sliced avocado, a squeeze of lime juice, fresh cilantro, sour cream, and shredded Mexican cheese.
Notes
- If you like your soup on the thicker side, try stirring in a slurry of cornstarch and water during the last 30 minutes of cooking. Another option is to mash some cooked beans and mix them in for extra texture and thickness!
- Want a veggie-packed soup? Toss in some extra low-carb veggies like zucchini, bell peppers, or mushrooms for added nutrition.
- Add the spices gradually and taste as you go for the perfect balance of flavors.
- Add a block of cream cheese to the mix if you prefer a creamy taco soup!
- When serving, place the avocado slices, lime, cilantro, sour cream, cheese, and other toppings in separate bowls and let family or friends customize their bowl the way they like it.
