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Light & Easy Taco Soup | Best 30-Minute Weeknight Dinner

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A light and easy taco soup that comes together in under 30 minutes, featuring a secret ingredient trick—blending fire-roasted tomatoes with broth for a silky, rich base. Perfect for busy weeknights, this crowd-pleaser is made with simple pantry staples and is naturally gluten-free.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey or chicken (93/7 works great)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 ounces) low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained (or 1 1/2 cups frozen corn)
  • 1 can (4 ounces) diced green chiles (mild or medium)
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Shredded cheddar or Mexican blend cheese (for topping)
  • Crushed tortilla chips (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground turkey to the pot. Break it up with a wooden spoon and cook for 5-6 minutes until no longer pink. Let any excess liquid cook off.
  4. Season the meat with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute to toast the spices.
  5. Add the fire-roasted tomatoes (undrained) and chicken broth. Scrape up any browned bits from the bottom of the pot.
  6. Add the black beans, corn, and diced green chiles. Stir to combine. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Stir in the lime juice just before serving. Taste and adjust seasoning as needed.
  8. Ladle into bowls and top with desired garnishes (cilantro, avocado, sour cream, cheese, tortilla chips, lime wedges).

Notes

For a thicker soup, mash some black beans before adding or let simmer uncovered for extra 5-10 minutes. For a thinner soup, add 1/2 cup extra broth. Do not add lime juice too early; add just before serving to preserve brightness. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: taco soup, light taco soup, easy taco soup, 30-minute dinner, weeknight dinner, ground turkey soup, healthy soup, gluten-free soup

Find it online: https://recipebelle.com/light-and-easy-taco-soup-best-30-minute-weeknight-dinner/