Craving a warm bowl of deliciousness that’s full of flavor? I’ve got you covered with two fantastic taco soup recipes today. Whether you prefer a lighter, hearty option or a satisfying low-carb meal, these easy soups are perfect for dinner any night of the week.
Both of these taco soups bring big taste to your table. I’ll walk you through how to make them step-by-step, with simple ingredients and helpful tips to get the best results. Let’s get cooking!
Jump to Recipe:
Hearty Ground Turkey Taco Soup
This ground turkey taco soup is a hearty, flavorful meal that comes together quickly for any weeknight. It’s packed with lean protein and classic taco tastes, making it a simple family favorite.
Key Ingredients & Tips
- Lean Ground Turkey: Using lean ground turkey makes this taco soup lighter but still very filling. Make sure to brown it well for the best flavor.
- Canned Diced Tomatoes: Don’t drain the juice! The liquid from the canned tomatoes adds essential flavor and moisture to the soup base.
- Taco Seasoning: A good quality taco seasoning packet or a homemade blend makes a big difference in the taste of this soup. Adjust to your liking.
What You Need
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 (4-oz) can diced green chiles, undrained
- 4 cups chicken broth
- 1 (1-oz) packet taco seasoning
- Optional toppings: shredded cheese, sour cream, cilantro, crushed tortilla chips
⏱️ Time: Prep 15 mins | Cook 25 mins🍽️ Yields: 6 servings
How to Make It
Step 1: Brown the Turkey
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it’s fully browned. Drain any excess fat from the pot.
Step 2: Add Veggies and Liquids
Stir in the chopped onion and minced garlic with the turkey. Cook for 3-5 minutes until the onion softens. Then, add the black beans, corn, undrained diced tomatoes, undrained green chiles, chicken broth, and taco seasoning.
Step 3: Simmer and Serve
Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to combine. Ladle into bowls and add your favorite toppings like cheese, sour cream, or crushed tortilla chips.
📝 Final Note
This ground turkey taco soup tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
Creamy Keto Taco Soup Recipe
If you’re looking for a low-carb option, this keto taco soup is a delicious choice. It’s rich, creamy, and loaded with all the satisfying flavors you love, without the extra carbs from beans or corn.
Key Ingredients & Tips
- Ground Beef: For a keto-friendly soup, choose 80/20 or 70/30 ground beef. The higher fat content adds to the richness and keeps you feeling full.
- Cream Cheese: This is the key ingredient for a creamy, thick texture in your keto taco soup without using starchy thickeners. Make sure it’s softened before adding.
- Cauliflower Rice: Use riced cauliflower if you want to add some bulk and veggie power. It’s a great low-carb alternative to corn or beans.
What You Need
- 1 tbsp olive oil
- 1 lb ground beef (80/20 or 70/30 recommended)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5-oz) can diced tomatoes (no sugar added), undrained
- 1 (4-oz) can diced green chiles, undrained
- 1 (1-oz) packet taco seasoning
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Optional toppings: avocado, sour cream, fresh cilantro
⏱️ Time: Prep 15 mins | Cook 30 mins🍽️ Yields: 5 servings
How to Make It
Step 1: Cook the Beef & Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart, until it’s fully browned. Drain any excess fat. Stir in the chopped onion and minced garlic, cooking for another 3-4 minutes until softened.
Step 2: Build the Soup Base
Pour in the beef broth, undrained diced tomatoes, and undrained green chiles. Stir in the taco seasoning until everything is well combined. Bring the mixture to a simmer over medium heat.
Step 3: Stir in Creaminess
Reduce the heat to low. Add the softened cream cheese and heavy cream to the pot, stirring constantly until the cream cheese melts completely and the soup is smooth and creamy.
Step 4: Simmer and Finish
Stir in the shredded cheddar cheese until it’s melted. Let the soup gently simmer for 5-10 minutes to allow the flavors to deepen. Serve warm with your favorite keto-friendly toppings like sliced avocado or extra sour cream.
📝 Final Note
This keto taco soup freezes well. Portion it into individual containers for easy grab-and-go low-carb meals later in the week.
