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A close up of taco soup in large white bowl with cheese and sour cream with tortilla chips
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5 from 7 votes

Taco Soup

This perfectly easy, ready in 30 minutes Mexican Taco Soup recipe is full of bold vibrant flavors, robust spices and completely made from pantry staples like canned beans and corn! 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 234kcal


  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 cup red onions chopped
  • 3 garlic cloves minced
  • 1 tomato chopped
  • 3 tbsp taco seasoning
  • 15.5 oz canned pinto beans
  • 15 oz canned corn
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp cilantro chopped
  • 1 1/2 cup water


  • In a medium Dutch oven or shallow pan, heat the oil and add the ground turkey and season with salt and pepper. Cook for about 5 minutes or until lightly brown.
  • Add the onions, garlic, and tomatoes and cook for 1 minute. Then add the taco seasoning, stirring occasionally.
  • Add the beans and corn. Cook for 2 minutes. stirring occasionally.
  • Immediately add chili powder, cumin, cilantro, and water. Stir. Bring to simmer for 10 minutes. Season to taste.
  • Serve warm with cheese and sour cream.


You could easily make this dish vegetarian by simply skipping the beef and you won’t feel like you’re missing out. If you would like to have a substitute in its place, you could always add some chunks of sweet potato or even some cubed smoked tofu.


Calories: 234kcal | Carbohydrates: 24g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 850mg | Potassium: 599mg | Fiber: 4g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg