Easy Taco Soup
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This Easy Taco Soup recipe is comforting, irresistibly delicious, and packed with warm and savory flavors! My Taco Soup recipe is one of those good ol’ pantry recipes. Just sauté the onions and ground turkey, add some spices, and open a few cans — you’re good to go!
You know it’s soup season when the leaves start turning gorgeous red, orange, and yellow, and there is a nip in the air. After serving this tasty taco soup, it’s sure to land at the top of your list of favorite winter soups!
If you’re a big taco fan, this taco soup recipe has likely already won your heart without you even making it! There are so many things to love about this recipe beyond the fact that it has all the tasty flavors of tacos.
For instance, it’s simple to make. The slow cooker allows you to step away from the kitchen to complete other necessary tasks. Then, return to the taco soup to enjoy a well-deserved and comforting meal.
Furthermore, this taco soup recipe is on the healthier side, which means you can enjoy it guilt-free!
Is it time to update your soup rotation? If so, you’ll also want to try my Creamy Tomato Soup, classic Potato Soup, Chicken Florentine Soup, and this cheesy Crockpot Broccoli Cheddar Soup.
Key ingredients & substitutions for Homemade Taco Soup Recipe
- Olive oil | You’ll use a spoonful of olive oil to brown the ground turkey and onions to prevent them from sticking to the pan. If preferred, you may use avocado oil or another kind.
- Ground turkey | I like using ground turkey for this taco soup recipe to keep it on the healthier side and it allows the other flavorful ingredients to shine through.
- Onion | Diced onions boost the flavor of the ground turkey and the soup overall.
- Tomato sauce | Tomato sauce lends a thicker texture.
- Chicken broth | Use chicken broth as the primary base ingredient for this taco soup. If preferred, you can use water or a combination of broth and water.
- Cans of diced tomatoes & green chilies| You’ll need lots of tomatoes and green chilies. So, grab a can of mixed green chilies and tomatoes, as well as a can of just diced tomatoes and just green chilies.
- Beans | Add Great Northern beans and pinto beans to the recipe for extra protein and texture.
- Corn | One can of whole-kernel corn lends slightly sweeter notes to the taco soup to enhance the savory flavors.
- Taco seasoning | Purchase a taco seasoning packet from the grocery store or make homemade taco seasoning for a more authentic taste.
Equipment needed
How to make Crockpot Taco Soup
Switch up your taco Tuesday this week by making a delicious homemade taco soup with all your favorite taco toppings!
STEP 1 | Cook the meat and onions
Begin this delicious recipe by chopping the onion and heating a non-stick skillet over medium heat. Add a dash of olive oil to the skillet, so the ingredients do not stick to the bottom.
Next, empty the package of ground turkey and diced onions into the skillet. Cook the meat and onions for about five minutes or until the turkey is done and the onions are translucent.
While cooking, stir the ingredients frequently to break up any chunks and help the meat to cook more evenly.
STEP 2 | Add the taco seasoning
Before adding the taco seasoning to the turkey and onions, you’ll want to drain the excess juices and grease.
To do this, carefully dump the hot turkey and onions onto a plate or baking sheet covered with a few paper towels. Dab the top of the mixture with more paper towels to absorb the unwanted liquids.
Next, return the meat to the skillet and sprinkle in the taco seasoning. Continue cooking and stirring the seasoned taco meat until it is entirely coated with the spices.
You’ll know the meat is done when it turns a nice brown color, taking about 4 to 5 minutes.
STEP 3 | Toss in the green chilies and tomato sauce
Add the green chilies and tomato sauce to the meat mixture in the same skillet. Keep simmering the ingredients for another 5 minutes. Then, transfer the mixture to the bottom of a slow cooker.
tips
- When I cook soups with ground turkey, I like to give the bland meat a boost of flavor and color by adding spices before pouring it into the slow cooker. You’d be surprised at what a difference it makes!
- Every half hour or so, remove the lid from your slow cooker and stir the soup to prevent the ingredients from sticking to the bottom. That way, everything cooks evenly.
- If you typically add more salt and pepper to your dishes, wait until the soup is finished. This gives the flavors of the recipe time to develop. Then, taste the taco soup and add extra salt and pepper according to your preference.
STEP 4 | Cook in the slow cooker
Toss the remaining ingredients and give the soup a few good stirs to mix them. Finally, cover and cook on high heat for 4 to 5 hours.
Soon, your kitchen will smell absolutely delicious from the warm and flavorful ingredients cooking!
STEP 5 | Add toppings and serve!
When the taco soup is finished, ladle it into soup bowls and serve with shredded cheese, sour cream, lime slices, and tortilla chips — YUM!
Frequently asked questions
This taco soup recipe is much like classic chili but has a twist. Honestly, it’s just as fitting to call this recipe “taco chili.” Like chili, taco soup has a thicker texture, ground turkey, and tomato sauce which are common ingredients for traditional chili.
There are many ways to personalize this recipe to make it fit your family’s preference. One of the easiest ways to do this is to substitute ground turkey for shredded chicken to make chicken taco soup. Or if your favorite tacos include ground beef, make this recipe with beef instead of ground turkey.
Another way to adjust the recipe is to add minced garlic while cooking the meat and onion for some extra flavor. You can also thicken taco soup by adding more beans or tomato sauce, depending on your preferred texture. On the other hand, thin out the soup by adding water to the recipe.
Truly, the possibilities are endless. But here are a couple more ideas to get your creative juices flowing. Use homemade taco seasoning for more authentic flavors. You can even make this a vegetarian or vegan dish by omitting the meat and swapping the chicken broth with water.
For long-term storage, first, allow the soup to cool completely by placing it in the refrigerator. Then, portion the soup into freezer bags and store them in the freezer for up to two months.
When ready to serve it up again, allow the taco soup to thaw in the refrigerator overnight.
If you only need to keep the soup for a couple of days, store it in an airtight container in the refrigerator. It will last up to four days, and the flavors actually get better as they sit!
Toppings
Dress up your taco soup with all your favorite taco toppings! Here are some ideas to help you decide what toppings you’d like with your homemade taco soup:
- Sour cream
- Avocado slices
- Chopped onions
- Monterey jack, cheddar, or pepper jack cheese
- Red onions
- Black olives
- Cilantro
- Tortilla strips
- Fresh diced tomatoes
Serving suggestions
This taco soup recipe pairs well with buttery Mexican Cornbread or a refreshing salad, like my Taco Salad with Catalina Dressing (and Fritos), Santa Fe Rice Salad, or this Grilled Chicken Salad with Mango Dressing!
Behind the recipe: Taco Soup
People have enjoyed tacos for many years. Before Spanish exploration, natives in Mexico regularly consumed the earliest variation of tacos. During this time, tacos consisted of a round corn tortilla filled with some kind of meat, like fish or animal organs.
Tacos were a filling meal the working class relied on. When people began migrating to America to help build railroads in the early 1900s, they brought the now-sensational and classic dish along with them.
It didn’t take long for tacos to spread all over the globe and evolve into what they are today.
Now, there are all kinds of dishes inspired by traditional tacos, like taco salads, taco rice bowls, and this tasty taco soup recipe!
Easy Taco Soup (Slow Cooker or Stovetop)
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 1 cup onion diced
- 1 4 oz. can diced green chilies
- 8 oz. can tomato sauce
- 3 cups chicken broth
- 1 11 oz. can died tomatoes & green chilies
- 1 14.5 oz.can petite diced tomatoes
- 1 14.5 oz.can Great Northern beans rinsed and drained
- 2 14.5 oz.cans pinto beans rinsed and drained
- 1 15 oz. can whole kernel corn drained
- 3 tablespoons taco seasoning
Instructions
- Heat olive oil in a large non-stick skilled over medium heat. Add ground turkey and the diced onion and cook (stirring frequently to break up any chunks) until the meat is done and the onions are translucent, about 5 minutes.
- Drain the turkey and onions and return to the skillet. Sprinkle the taco seasoning over all and continue to cook and stir until the spices coat the meat, turning it a nice brown, about 4 to 5 minutes.
- Add the green chilies and tomato sauce to the meat mixture and continue to simmer another 5 minutes. Then, transfer the meat to the bottom of a slow cooker.
- Serve with shredded cheese, sour cream, lime slices, and tortilla chips, if desired.
- Next, add the remaining ingredients and stir. Cover and cook on high heat for 4 to 5 hours.
Notes
- When I cook soups with ground turkey, I like to give the bland meat a boost of flavor and color by adding spices before pouring it into the slow cooker. You’d be surprised at what a difference it makes!
- Every half hour or so, remove the lid from your slow cooker and stir the soup to prevent the ingredients from sticking to the bottom. That way, everything cooks evenly.
- If you typically add more salt and pepper to your dishes, wait until the soup is finished. This gives the flavors of the recipe time to develop. Then, taste the taco soup and add extra salt and pepper according to your preference.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Absolutely amazing and so easy! Thank you for this recipe! We will make it often!