Hi, I am Camila, and I make taco soup when the day runs long and the sink fills fast. The pot warms, the room smells bright, and I relax. I call it my coat off soup. You want a simple win, right I do too. This taco soup leans on pantry cans, a quick sauté, and one spoon that keeps moving. We drop beans, corn, and tomatoes. We hear the soft hiss. We stir and watch the swirl. It tastes like a taco night that took a nap. It feels kind, not fussy. If you love a 7 can taco soup recipe easy, this fits. If you typed recipe for taco soup at three pm, you are safe here. Yes, soup brings calm. I serve bowls with lime, crunchy chips, and a little cheese. The steam taps my face. The spice wakes my nose. We laugh, we eat, and the table goes quiet for a bit. You can save some for lunch and feel pretty proud. This sits with taco recipes you trust and reads like a clear soup recipe. And if you want a cozy side, try a warm taco bread recipe. Let us cook now, then sit.
Table of Contents
- 1 Key Takeaways
- 2 Easy Taco Soup Recipe
- 3 Ingredients for Taco Soup
- 4 How to Make Taco Soup
- 5 Tips for Making Taco Soup
- 6 Making Taco Soup Ahead of Time
- 7 Storing Leftover Taco Soup
- 8 Try these Soup next
- 9 Taco Soup
- 10 Nutrition
1 Key Takeaways
I write this as Camila from Camila Cooks. I cook for real days and real hunger. I like food that fits weeknights and still feels warm and bold.
This soup comes together fast. The pot stays busy and the room smells bright. Kids taste first and they nod. Grown ups get seconds. We call that a win.
Pantry cans help. Fresh toppings add lift. Heat stays mild unless you want a kick. Clean up stays light. Leftovers pack well for lunch. Budget stays calm.
2 Easy Taco Soup Recipe
This taco soup brings comfort and speed. Taco soup starts with a quick sizzle and ends with happy bowls. I reach for it when time runs tight and the table needs joy.
I keep the plan simple. Brown the meat. Stir in warm spice. Tip in beans and tomatoes and broth. Let it simmer while you set the table. We top with lime and chips and a little cheese. The steam smells like a cozy taco night at home.
New here You can trust me. I test this on friends who speak their minds. They call it easy. They ask for the link to Camila Cooks. If you searched recipe for taco soup, you found a safe path that tastes bright.
3 Ingredients for Taco Soup
Olive oil I use a small splash to start the pot. It carries flavor and keeps the onion soft as it cooks. The scent feels like a warm kitchen and a calm start.
Onion I chop one medium onion. It turns sweet in the pot. That sweet note gives the broth a round taste that feels balanced and friendly.
Garlic I mince two cloves. They go in after the onion softens. The quick stir wakes the aroma and keeps the bite gentle and clean.
Ground beef or turkey Pick what you have. Beef tastes rich. Turkey tastes light. Brown it well so the soup gains depth and a little color.
Taco seasoning I reach for a spoon or two. The blend gives a steady base. Think warm chili and cumin and a touch of smoke.
Cumin I add a small spoon for earth and comfort. The spice sits soft and holds the other flavors together with care.
Chili powder A little goes far. It brings color and a mellow heat that makes each spoonful lively without a hard punch.
Black beans I rinse a can. They hold shape and offer a creamy bite. They make the bowl feel full and kind.
Pinto beans I rinse a can as well. They taste mild and soft. They mix well with black beans and give nice contrast.
Corn I drain a can. The kernels pop sweet in the broth. Each bite brings a tiny crunch and a sunny note.
Diced tomatoes One can gives body and acid. The soup turns bright and fresh. The color makes the bowl look alive.
Tomatoes with green chiles This adds little sparks. The heat stays friendly. The broth sings a bit and never feels heavy.
Chicken broth I pour enough to cover. It loosens the base and brings savory depth. The simmer ties it all together.
Ranch seasoning Optional yet fun. A pinch gives tang and a faint herb note. It rounds the edges without stealing the show.
Salt and pepper Taste at the end. Add a little and try a spoon. Stop when it feels right to you.
Toppings I set out shredded cheddar, sour cream, cilantro, green onion, chips, and lime. Guests build their own bowls and smile.
4 How to Make Taco Soup
Step 1 Heat oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic and breathe for a moment.
Step 2 Add ground meat. Break it up and brown it well. Spoon off extra fat if you like a lighter broth.
Step 3 Stir in taco seasoning, cumin, and chili powder. Cook one short minute to wake the spices. The scent will tell you when it is ready.
Step 4 Pour in beans, corn, diced tomatoes, tomatoes with green chiles, and broth. Bring to a gentle boil. Drop the heat to a calm simmer.
Step 5 Simmer ten to twenty minutes. Stir now and then. The flavors come together and the broth turns rich.
Step 6 Taste and season with salt and pepper. Ladle into bowls. Add toppings. Sit and eat while it steams.
5 Tips for Making Taco Soup
Toast the spices in the hot pot. That small step unlocks aroma and color. The broth gains a deeper base and a cleaner finish.
Use a mix of beans for better bite. Black beans bring a firm chew. Pinto beans add softness. The blend feels balanced and hearty.
Hold back some broth if you like a thicker bowl. Add a little water if you prefer a lighter sip. Taste often and trust your spoon.
6 Making Taco Soup Ahead of Time
I make a pot on Sunday and pack jars for the week. Flavor deepens as it rests. The reheat tastes even more cozy.
Keep toppings in small containers. Lime stays bright. Chips stay crisp. Cheese melts when it hits the hot soup.
If the soup thickens in the fridge, add a splash of water during the warm up. Stir well and let it come back to life.
7 Storing Leftover Taco Soup
Cool the soup to room temp. Move it to airtight containers. Mark the date so you know the plan for the week.
Store in the fridge for three days. For longer storage, freeze in single cups. Leave some space at the top for safety.
Reheat on the stove over gentle heat. Stir once in a while. Add a squeeze of lime and a sprinkle of herbs to wake it up.
8 Try these Soup next
9 Taco Soup
Taco Soup Weeknight Bowl by Camila
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes
- 1 can tomatoes with green chiles
- 4 cups chicken broth
- 1 packet ranch seasoning optional
- Salt and pepper to taste
Toppings
- Shredded cheddar
- Sour cream
- Sliced green onion
- Fresh cilantro
- Tortilla chips
- Lime wedges
Instructions
For the Soup
- Heat oil in a large pot over medium heat. Add onion and cook until soft. Add garlic and stir.
- Add ground meat. Cook and break it up until browned. Spoon off extra fat if needed.
- Stir in taco seasoning, cumin, and chili powder. Cook one minute to bloom the spices.
- Add beans, corn, diced tomatoes, tomatoes with green chiles, and broth. Add ranch seasoning if using.
- Bring to a gentle boil. Lower heat and simmer ten to twenty minutes until the flavors meld.
- Taste and season with salt and pepper. Ladle into bowls and add toppings.
To Serve
- Crush a few chips over each bowl. Add cheese and a small spoon of sour cream.
- Finish with cilantro, green onion, and a squeeze of lime.
10 Nutrition
One bowl gives steady fuel and a kind lift. Expect around three hundred twenty calories with a friendly balance of protein and fiber.
Sodium stays near seven hundred eighty milligrams when using canned beans and broth. Rinse beans to lower salt. Choose low salt broth for even softer numbers.
Protein lands near twenty two grams per serving. Fiber sits close to eight grams. Fat stays moderate with a small portion of saturated fat.
From Camila at Camila Cooks. This page supports readers with calm recipes and clear steps. Thanks for cooking with me.
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