Description
A hearty, one-pot taco soup made with lean ground meat, beans, vegetables, and bold spices—perfect for busy weeknights or cozy family dinners.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 pound ground chicken or ground turkey
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2 tablespoons taco seasoning
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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1 can (15 ounces) black beans, drained and rinsed
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1 can (15 ounces) kidney beans, drained and rinsed
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1 can (15 ounces) corn, drained
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1 can (15 ounces) diced tomatoes
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1 can (10 ounces) diced tomatoes with green chilies
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4 cups chicken broth
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1 cup water
Instructions
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Heat olive oil in a large pot over medium heat.
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Sauté onion until soft, then add garlic and cook briefly.
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Add ground chicken or turkey and cook until browned.
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Stir in taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper.
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Add beans, corn, tomatoes, broth, and water.
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Bring to a boil, then reduce heat and simmer for 20–25 minutes.
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Taste, adjust seasoning, and serve hot.
Notes
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This soup stores well in the refrigerator for up to four days.
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Freeze in airtight containers for up to three months.
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Customize with extra vegetables or toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes