This taco soup is filled with quintessential taco ingredients and flavors--from two types of hearty beans, to corn and ground beef--but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.

Julia Levy, September 2019


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Add garlic, ancho chile powder, cumin, oregano and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn and salt; bring to a boil over medium-high. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges.


Nutrition Facts

408 calories; protein 28g; carbohydrates 36g; dietary fiber 9g; sugars 7g; fat 18g; saturated fat 6g; calcium 165mg; potassium 772mg; sodium 606mg.

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used ground turkey in place of ground beef and chicken broth in place of beef broth as a personal preference. Still very tasty and easy to prepare! Read More
Rating: 5 stars
I made this recipe as written and it was a huge hit in my house. Not too spicy for my 11 year old and flavorful enough for the rest of the family. We will definitely make it again! Read More