Sopa de Taco (Tex-Mex Taco Soup)
A thick, warming tomato and bean soup with taco-spiced beef, sweetcorn and lime, topped with crushed tortilla chips.
Made with Mexican chicken stock (caldo de pollo) and Frijoles de la olla (pot beans) and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £3.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot over a medium-high heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
5 min 30 s - 2
Add the beef and brown it for 6 minutes, breaking it up. Stir in the taco seasoning mix and cook for 1 minute until fragrant.
7 min - 3
Pour in your ready made caldo de pollo (see the base recipe) and the chopped tomatoes. Bring to the boil, then lower the heat and simmer for 15 minutes.
15 min - 4
Stir in the pot beans with some of their liquid and the sweetcorn. Simmer for another 10 minutes until the soup is thick and the beans are heated through.
10 min - 5
Add the lime juice and taste. Add salt if needed. Ladle into bowls and top with the crushed tortilla chips, coriander and lime wedges.
Tips
- Use some of the bean liquid. It thickens the soup and gives a deeper flavour than plain water.
- Mash a few beans against the side of the pot for a thicker, creamier soup.
- For a vegetarian version, replace the beef with another 400 g of beans and use vegetable stock.
- Serve with soured cream or a spoonful of avocado if you like a cooling topping.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days and freezes for up to 3 months without the toppings. Reheat until steaming hot all the way through.
Questions
Is taco soup authentic Mexican?
It is a Tex-Mex home dish rather than a traditional Mexican one, but it uses classic Mexican flavours of chilli, cumin, tomato, corn and lime and is very popular as an easy weeknight meal.
Can I make it in a slow cooker?
Yes. Brown the beef and onion first, then put everything except the lime and toppings in the slow cooker on low for 6 hours or high for 3 hours.
Is it dairy free and gluten free?
Yes, if the stock, tinned tomatoes and tortilla chips are gluten free and you skip dairy toppings. The soup itself contains no wheat, milk, egg or nuts.
More made with mexican chicken stock (caldo de pollo)
Pollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
GFDFEFHuevos Ahogados (Eggs Poached in Red Salsa)
DFNFSopa de Lentejas con Carnitas (Mexican Lentil Soup with Pork)
GFDFEFEntomatadas de Pollo (Chicken Tortillas in Tomato Sauce)
EFNFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.