I eat my fair share of tacos but I still can never seem to get enough. So, I decided to put all of my favorite ingredients together in one pot to create this comforting, make-ahead Taco Soup.
Like tacos, soup is something I usually end up making at least once a week, so combining the two only felt natural for me. (Why haven't I thought of this before?)
I usually do most of my grocery shopping on weekend mornings and am almost always in the mood for a bowl of homemade soup once I get home. (I'm often brainstorming potential soup combos while putting groceries away - sometimes before I even get home.)
Once the soup is ready, I like to keep the pot heating on low for most of the afternoon. It's nice to be able to eat on more of a flexible schedule over the weekend.
Once we've had a bowl or two, I'll pack up leftovers to conveniently be reheated later on in the week.
This soup will freeze well - but I'll tell you right now, it doesn't make it that far in my home. We're lucky if we have taco soup left come Monday.
This recipe is a great crowd-pleaser and something you'll want to make over and over again. (In part because it's so easy.) Its warm and cozy, the perfect Saturday afternoon lunch, as well as the best new way to celebrate Taco Tuesday.
I don't know about you, but I'm almost always in the mood for leftovers that taste like tacos.
I share more tips for freezing and thawing meals, plus lots of freezer-friendly recipe ideas, in my Vegetarian Freezer Meals post.
Freezer-Friendly Taco Soup
- 1 tablespoon cooking oil I used grapeseed oil
- ½ cup red onion chopped
- 3-4 cloves garlic minced
- 1 red bell pepper chopped
- 1 poblano pepper chopped
- 1 jalapeno pepper chopped (optional)
- 1 ¼ cup frozen corn or use fresh if available
- 2-28 oz cans diced tomatoes
- 1-15 oz can black beans drained and rinsed
- 1-15 oz can pinto beans drained and rinsed
- 4 cups vegetable broth
- ¼ cup nutritional yeast optional, for cheesy flavor
- 2 teaspoon each chili powder cumin, coriander
- ½ teaspoon oregano
- 2 cup kale chopped
- ½ lime zest and juice
- Optional toppings: avocado scallions, cilantro
- Heat oil in large pot over medium heat. Add onion and cook until translucent, 4-5 minutes.
- Add garlic and peppers and cook additional 2-3 minutes.
- Add corn, fresh and canned tomatoes, beans, and broth. Stir in nutritional yeast and spices and bring to a boil before reducing to a simmer. Simmer 8-10 minutes, add kale and lime, and remove from heat.
- Top with optional toppings as desired immediately before serving. (Or portion into freezer-safe containers without toppings if batch cooking.)
Rebecca @ Strength and Sunshine says
Always a great meal to have stocked for the freezer! Taco soup is always a crowd pleaser!
Steph | The Grateful Grazer says
Thanks Rebecca! Seriously, who doesn't love taco soup?! 🙂