This taco soup is my go-to for an easy weeknight dinner or make-ahead lunches. With lean ground meat, beans, vegetables and bone broth or stock, it’s hearty, flavorful and simple to prepare. Pile on your favorite toppings and enjoy.
This is one of my favorite meals to meal prep — it’s versatile, reheats beautifully, and works well with a variety of toppings or alongside a salad.
This taco soup comes together quickly and stores well, making it perfect for busy weeks. It’s brothy but still satisfying like a chili, and it’s a meal my family reaches for again and again.
I tend to cook dishes that everyone in the family will eat, ones that hold up well as leftovers and can be customized to different tastes. This soup ticks all those boxes.
It’s a favorite in my house — reheated for lunches, spooned into bowls for a cozy dinner, or scooped up with chips like a nacho. My kids enjoy it on rotation and my husband does too. I especially love how filling it is without feeling heavy.
This makes a big pot that lasts several meals, and there are endless ways to enjoy it: top with cheese, tortilla chips, sour cream, green onions or cilantro, or keep it simple and serve it with a salad.
What’s in the pot
- Lean ground beef or turkey
- Pinto beans (or swap for black beans)
- Diced green chiles
- Diced onion and bell pepper
- Fire-roasted crushed tomatoes
- Corn
- A blend of spices (cumin, smoked paprika, chili powder, garlic powder)
- Chicken or beef stock, or bone broth
Simple, pantry-friendly ingredients simmer into a warming, brothy taco bowl that’s delicious straight from the pot or dressed up with toppings. For a protein boost, use bone broth; for a lighter option, use stock or water.
If you want to get creative, add spinach, swap proteins, increase the heat, or serve it alongside a crisp salad. It freezes well and keeps in the fridge for several days, making it ideal for meal prep.
I usually top mine with corn tortilla chips and green onions, or use the chips to scoop the soup like a nacho. The corn adds a touch of sweetness and texture while the beans and meat make it filling.
You can easily adjust this recipe: use chicken instead of beef, swap beans, add more vegetables, or turn up the spice. I ate this on repeat during the fall and it kept me full all afternoon — exactly what I want from a good meal-prep recipe.
Taco Soup
My Favorite Green Chile Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 pound lean ground beef or turkey
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 14 ounces crushed fire-roasted tomatoes
- 14 ounce can pinto beans, drained and rinsed
- 10 ounces frozen corn
- 7 ounces diced green chiles
- 2 cups chicken or beef stock / bone broth
- For topping: grated cheese, tortilla chips, sour cream, cilantro, green onions
Instructions
- Serve with sour cream, green onions, grated cheddar and tortilla chips.
- Heat the olive oil in a large pot over medium-low heat. Add the onion, bell pepper and garlic with a big pinch of salt and pepper. Cook about 5 minutes until softened.
- Add the ground beef and break it apart. Cook until browned, about 6 to 8 minutes.
- Stir in the garlic powder, cumin, smoked paprika and chili powder. Cook for about 5 minutes, stirring often to toast the spices.
- Add the crushed tomatoes, beans, corn, diced green chiles and stock or bone broth. Bring to a boil, then reduce to a simmer. Cover and simmer for 10 to 15 minutes.
- Remove the lid and taste. Adjust seasoning with more salt, pepper or heat if desired.
- Serve topped with your favorite garnishes. This soup freezes well and keeps in the fridge for a few days; it reheats beautifully.
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Can’t give up the cheese.