Get ready to spice up your meal routine with these 20 mouth-watering taco soup recipes! Whether you’re a fan of classic beef tacos or vegetarian black beans, we’ve got you covered. From slow cooker recipes perfect for busy weeknights to instant pot creations that’ll get you cooking in no time, our collection has something for every taste and occasion.
Looking for a hearty meal to warm up on a chilly day? Our Creamy Chicken Taco Soup is a crowd-pleaser, while the Vegetarian Black Bean Taco Soup is a great option for a meatless Monday. And don’t even get us started on the Spicy Chorizo and Corn Taco Soup – it’s a flavor bomb just waiting to happen!
In this article, we’ll be sharing our top 20 spicy taco soup recipes that are sure to become new favorites in your household. So grab a spoon, gather ’round, and let’s dive into the world of deliciously spicy tacos!
Slow Cooker Beef Taco Soup
Get ready to warm up with a hearty and flavorful Slow Cooker Beef Taco Soup that’s perfect for a chilly day or a weeknight dinner. This comforting soup is loaded with tender beef, vegetables, and the unmistakable taste of taco seasoning.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 1 cup water
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips
Instructions:
1. Brown the ground beef in a skillet over medium-high heat; drain excess fat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Transfer the mixture to a slow cooker. Stir in the diced tomatoes, red kidney beans, taco seasoning, and water.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegetarian Black Bean Taco Soup
Warm up with this hearty, flavorful soup that’s perfect for a quick dinner or lunch. This Vegetarian Black Bean Taco Soup is a twist on traditional tacos, packed with nutritious black beans, tender vegetables, and aromatic spices.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, and crushed tortilla chips for toppings
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the black beans, vegetable broth, diced tomatoes, cumin, and chili powder. Stir to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your favorite toppings (if desired).
Cooking Time: 25 minutes
Creamy Chicken Taco Soup
Transform ordinary taco Tuesday into extraordinary with this rich and satisfying soup recipe! Perfect for a cozy night in or as a comforting meal to warm up on a chilly day.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup half-and-half or heavy cream
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Optional: tortilla chips, shredded cheese, sour cream, cilantro for toppings
Instructions:
1. In a large pot, heat olive oil over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add diced tomatoes, chicken broth, and half-and-half or heavy cream. Bring to a simmer.
6. Reduce heat to low and let soup cook for 10-15 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with desired toppings.
Cooking Time: 20-25 minutes
Instant Pot Taco Soup with Ground Turkey
This recipe makes a deliciously flavorful and comforting taco soup using ground turkey, canned tomatoes, and spices, all cooked to perfection in the Instant Pot. Perfect for a weeknight dinner or game-day gathering!
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 1 cup chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, crushed tortilla chips
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground turkey until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic and cook until the onion is translucent.
3. Stir in the taco seasoning, diced tomatoes, red kidney beans, chicken broth, and water.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Season with salt and pepper to taste. Serve hot with your favorite toppings!
Cooking Time: 15 minutes (including natural pressure release)
Spicy Chorizo and Corn Taco Soup
Spicy Chorizo and Corn Taco Soup Recipe
This hearty and flavorful soup combines the spicy kick of chorizo sausage with sweet corn and savory tortillas, perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into small pieces
– Optional toppings: shredded cheese, chopped cilantro, diced avocado
Instructions:
1. In a large pot, cook chorizo sausage over medium-high heat until browned, about 5 minutes.
2. Add onions and garlic; cook until softened, about 3-4 minutes.
3. Stir in corn kernels, chicken broth, diced tomatoes, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until flavors meld.
5. Add tortilla pieces; cook for an additional 2-3 minutes or until they’re slightly softened.
6. Taste and adjust seasoning as needed.
7. Serve hot with desired toppings.
Cooking Time: 30-40 minutes
Cheesy Taco Soup with Rotel
This creamy, cheesy soup is a delicious twist on traditional taco soup. With the addition of Rotel tomatoes and a blend of cheeses, this recipe is sure to become a new family favorite.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup chicken broth
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Monterey Jack cheese
– 1 tsp cumin
– Salt and pepper, to taste
– Optional: crushed tortilla chips, sour cream, and diced avocado for toppings
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the Rotel tomatoes, beans, chicken broth, cumin, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until heated through.
5. Remove from heat and stir in the cheddar and Monterey Jack cheese until melted.
6. Serve hot, garnished with desired toppings.
Cooking Time: 20-25 minutes
Pumpkin and Black Bean Taco Soup
Warm up with this deliciously comforting soup that combines the flavors of pumpkin, black beans, and taco seasoning.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked pumpkin puree
– 1 tablespoon taco seasoning
– 4 cups vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: crushed tortilla chips, shredded cheese, and diced avocado for topping
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add black beans, pumpkin puree, taco seasoning, cumin, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring mixture to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with desired toppings.
Cooking Time: 25-30 minutes
Loaded Taco Soup with Avocado and Lime
This vibrant soup combines the flavors of Mexico with a creamy twist, featuring tender beef, crunchy taco shells, and a burst of freshness from lime juice. Perfect for a cozy night in or a crowd-pleasing party.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup chicken broth
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 6-8 taco shells, crushed
– 2 ripe avocados, diced
– Juice of 1 lime
– Optional: sour cream, shredded cheese, cilantro for toppings
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Stir in cumin, chili powder, and chicken broth.
4. Bring to a boil, then reduce heat and simmer 10 minutes.
5. Stir in diced tomatoes with green chilies and crushed taco shells.
6. Serve hot, topped with diced avocado, lime juice, and desired toppings.
Cooking Time: 20-25 minutes
Quinoa and Lentil Taco Soup
Warm up with this nutritious and flavorful soup that combines the comfort of quinoa and lentils with the bold flavors of taco seasoning. This recipe is perfect for a quick and easy meal or as a healthy addition to your meal prep routine.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon taco seasoning
– Salt and pepper, to taste
– Optional: avocado, sour cream, shredded cheese, and cilantro for topping
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the quinoa, lentils, vegetable broth, diced tomatoes, and taco seasoning. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the quinoa is tender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your desired toppings.
Cooking Time: 30-40 minutes
White Chicken Taco Soup with Cream Cheese
This comforting soup combines the flavors of creamy white chicken, savory tacos, and a hint of spice for a deliciously satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1/2 cup half-and-half or heavy cream
– 1 tablespoon cream cheese, softened
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, tortilla chips
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in diced tomatoes with green chilies, cumin, salt, and pepper. Cook for 1 minute.
4. Pour in chicken broth and half-and-half or heavy cream. Bring to a simmer.
5. Reduce heat to low and stir in softened cream cheese until melted.
6. Simmer soup for 10-15 minutes or until heated through.
7. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Smoky Chipotle Taco Soup
Smoky Chipotle Taco Soup Recipe
A hearty and flavorful soup that combines the bold flavors of chipotle peppers with the comforting warmth of a traditional taco.
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 jalapeño pepper, seeded and chopped
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 8 ounces tortilla chips, crushed (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chopped onion and bell pepper. Cook until tender, about 5 minutes.
- Add the jalapeño and chipotle peppers. Cook for an additional minute.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
- Taste and adjust seasoning as needed.
- If desired, stir in crushed tortilla chips just before serving.
Cooking Time: 25 minutes
Sweet Potato and Black Bean Taco Soup
This hearty soup is a twist on traditional taco soup, featuring sweet potatoes and black beans as the stars of the show. Perfect for a chilly evening or a comforting meal any time of year.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
2. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
4. Serve hot, topped with your choice of shredded cheese, sour cream, and cilantro.
Cooking Time: 30-40 minutes
Zesty Lime Shrimp Taco Soup
Brighten up your mealtime with this vibrant and flavorful soup, packed with succulent shrimp, tender vegetables, and a zesty lime kick.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: tortilla chips, shredded cheese, cilantro, and avocado for topping
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add bell pepper; cook an additional 2 minutes.
3. Stir in cumin, then add shrimp and cook until pink, about 2-3 minutes per side.
4. Pour in diced tomatoes and chicken broth. Bring to a simmer and cook for 10-12 minutes or until flavors meld.
5. Stir in lime juice; season with salt and pepper to taste.
6. Serve hot, topped with your favorite fixings (if desired).
Cooking Time: 20-22 minutes
Three-Bean Taco Soup with Ground Beef
This comforting soup is a twist on traditional taco soup, loaded with ground beef, three types of beans, and a blend of spices. Perfect for a chilly evening or a crowd-pleasing meal.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 packet taco seasoning
– 2 cups beef broth
– 1 tsp cumin
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, crushed tortilla chips
Instructions:
1. Brown ground beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in taco seasoning, then add canned tomatoes, beans, and broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Season with cumin, salt, and pepper.
6. Serve hot, topped with your favorite fixings.
Cooking Time: 25-30 minutes
Paleo-Friendly Taco Soup with Cauliflower Rice
This recipe combines the flavors of traditional taco soup with a nutritious twist – cauliflower “rice” replaces regular rice for a low-carb and paleo-friendly option. Perfect for a quick and easy dinner or lunch, this soup is packed with protein, veggies, and delicious spices.
Ingredients:
– 1 lb ground beef (or ground turkey/bison)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cauliflower florets
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Pulse cauliflower in food processor until “rice” forms.
4. Add cumin, chili powder, paprika, salt, and pepper to pot; stir to combine.
5. Stir in chicken broth, diced tomatoes, and cauliflower “rice”.
6. Simmer for 20-25 minutes or until soup has thickened slightly.
7. Serve hot with desired toppings.
Cooking Time: 30-40 minutes
Keto Taco Soup with Creamy Avocado
This recipe combines the flavors of taco soup with the creaminess of avocado, making it a perfect fit for any Keto dieter. This hearty soup is packed with protein-rich beef and rich in healthy fats from the avocado.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet of taco seasoning
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 ripe avocado, diced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion, garlic, taco seasoning, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in the diced tomatoes and red kidney beans. Simmer for an additional 5 minutes.
4. Stir in the heavy cream until well combined.
5. Ladle soup into bowls and top with diced avocado.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Fire-Roasted Tomato and Corn Taco Soup
Transform the flavors of a taco into a warm and comforting soup with this vibrant recipe. Fire-roasting the tomatoes and corn adds depth and smokiness, while the crema and cilantro add a tangy freshness.
Ingredients:
– 2 lbs ripe tomatoes, cored
– 1 cup frozen corn kernels
– 1/4 cup olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup crema (or sour cream)
– Fresh cilantro leaves, chopped
– Optional: diced cooked chicken, avocado slices, or crushed tortilla chips for added texture and flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tomatoes are tender and slightly charred.
4. In a large pot, sauté onion and garlic in remaining 2 tablespoons olive oil until softened.
5. Add roasted tomatoes, corn kernels, cumin, smoked paprika, salt, and pepper to the pot.
6. Pour in broth and bring to a simmer.
7. Stir in crema and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro.
Cooking Time: 30-40 minutes
Green Chile and Chicken Taco Soup
This flavorful soup combines the bold flavors of green chile peppers with tender chicken, creamy beans, and crunchy vegetables. Perfect for a chilly evening or a quick lunch, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups diced green chile peppers (canned or fresh)
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken, cumin, and paprika. Cook until the chicken is browned.
3. Stir in the green chile peppers, black beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
4. Taste and adjust seasoning as needed. If desired, stir in half-and-half or heavy cream for added richness.
5. Serve hot, garnished with chopped cilantro, scallions, or crushed tortilla chips.
Cooking Time: 45-50 minutes
Vegan Taco Soup with Cashew Cream
Warm up with this creamy, comforting vegan taco soup that’s perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 cup cashews
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
3. Stir in the cumin, chili powder, and paprika. Cook for 1 minute.
4. Add the diced tomatoes, black beans, vegetable broth, and salt and pepper to taste. Bring to a simmer.
5. Remove from heat and let cool slightly.
6. Blend the cashews with 2 cups of water until smooth and creamy.
7. Stir the cashew cream into the soup and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Bacon and Ranch Taco Soup
This hearty soup combines the flavors of crispy bacon, creamy ranch dressing, and spicy taco seasoning for a delicious twist on traditional soup. Perfect for a comforting meal or a crowd-pleasing gathering.
Ingredients:
– 1 lb ground beef
– 6 slices of bacon, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes with green chilies
– 1 packet of taco seasoning
– 1 cup of ranch dressing
– 4 cups of chicken broth
– 1/2 cup of shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook the ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced bacon, onion, and garlic to the pot. Cook until the bacon is crispy and the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the diced tomatoes with green chilies, ranch dressing, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheese and chopped cilantro if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 20 delicious taco soup recipes! From classic beef and chicken options to vegetarian and vegan alternatives, there’s something for every occasion. Try slow cooker beef taco soup for a hearty dinner or creamy chicken taco soup for a comforting treat. For a twist, opt for sweet potato and black bean taco soup or fire-roasted tomato and corn taco soup. Whatever your taste buds desire, these recipes have got you covered.