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Classic Kosher Taco Soup Recipe - Hearty One-Pot Comfort Food - Mexican-American recipe
I discovered this kosher taco soup recipe years ago when I needed something that could feed my family of six without breaking the bank. You know those nights when everyone's hungry, the weather's cold, and you want something more interesting than plain chicken soup? That's exactly when this recipe shines. The beauty of taco soup is how it brings together familiar flavors in a way that feels both comforting and exciting. Instead of using ground beef mixed with dairy like traditional versions, this kosher adaptation uses seasoned ground turkey or beef with a rich, tomato-based broth. I've found that browning the meat properly at the beginning makes all the difference. Don't rush this step because those caramelized bits add so much depth to the final soup. What really sets this version apart is the combination of spices and how they build layers of flavor. I use a mix of cumin, chili powder, and paprika along with onion and garlic powder. The canned beans add protein and fiber, while the corn brings a subtle sweetness that balances the heat. And here's something I learned the hard way: don't skip the lime juice at the end. It brightens everything up and ties all the flavors together. This soup works perfectly for busy weeknights because it comes together in about 45 minutes, and most of that time is hands-off simmering. I like to serve it with crushed tortilla chips on top, sliced avocado, and fresh cilantro. The kids love loading up their bowls with toppings, and honestly, so do I. It reheats beautifully too, which means leftovers for lunch the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1.5 pounds ground turkey or ground beef 85/15 lean
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 teaspoon cayenne pepper optional, for heat
  • 1 can diced tomatoes 14.5 oz, with juice
  • 1 can tomato sauce 15 oz
  • 4 cups beef or chicken broth low sodium
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can corn kernels 15 oz, drained
  • 2 tablespoons fresh lime juice from 1 lime
  • 0.25 cup fresh cilantro chopped, for serving
  • 1 cup tortilla chips crushed, for serving
  • 1 large avocado sliced, for serving

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes until softened and lightly golden.
  2. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Add the ground turkey or beef to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until the meat is completely browned and cooked through.
  4. Sprinkle the chili powder, cumin, paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if using) over the meat. Stir well and cook for 1 minute until the spices are fragrant.
  5. Add the diced tomatoes with their juice, tomato sauce, and broth to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot.
  6. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  7. Add the black beans, kidney beans, and corn to the pot. Stir to combine and continue simmering for another 10 minutes until heated through and flavors have melded.
  8. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  9. Serve hot in bowls topped with crushed tortilla chips, fresh cilantro, and sliced avocado.

Notes

This soup keeps well in the refrigerator for up to 4 days and freezes for up to 3 months. You can substitute ground chicken for the turkey if preferred. For a spicier version, add a diced jalapeño with the onions or increase the cayenne pepper. The soup will thicken slightly as it sits, so add a little extra broth when reheating if needed.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 890mg 39%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.