Oh Yum: Taco Soup


This soup dish is easy, fast, and fresh! It’s super tasty, healthy, satisfying, hearty, tangy, easy to keep veggie friendly (with a few adjustments) , and seriously delicious!

Prep and cook time is right around 45 minutes, and it makes SO MANY dinners! Naturally, this makes a great option for many quick reheated weeknight dinners.


  • 1 lb of ground beef or meat alternative
  • 1 can of black beans
  • Shell noodles — desired amount (I use a 1+ cups)
  • 1 + cups of water — desired amount for consistency
  • beef broth or alternative broth
  • 1 can of diced tomatoes
  • 1 cup of frozen corn
  • 1 chopped onion
  • 2 jalapeños
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp tumeric
  • 1/2 tbsp galric powder
  • 1 bunch of cilantro chopped
  • 1 lime
  • A few Tostitos crisps


  1. Coat bottom of pan with olive oil. Heat up and cook ground beef. Just before its finished, add black beans leaving enough time for the to cook as well.
  2. At the same time boil shell noodles. Once mostly cooked drain water. (They should still be firm)
  3. Add fresh water, diced tomatoes, broth, sliced onion, chopped jalapeños (with seeds for more warmth), corn and spices.
  4. Bring ingredients to a boil.
  5. Turn heat to low.
  6. Empty all contents of pan into pot and mix throughly.
  7. You can now leave it to sit on low heat or add the cilantro depending on how soft you want the veggies to be. I like mine crispy, especially if you consider they may get mushy during reheating later on.
  8. squeeze the juice of 1+ limes in
  9. Spoon your serving to a bowl or cup and garnish with tostitos chips. If you want to add some more ingredients you could also consider shredded cheese and sliced avocado.
  10. ENJOY!


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