The Baker Upstairs: Super Easy Taco Soup


Super Easy Taco Soup

This simple and hearty taco soup is so easy to make, and full of delicious flavors!

This simple and hearty taco soup is so easy to make, and full of delicious flavors!

Remember how I mentioned last week that I had a goal to stick to my menu every night during the week? Well, guess what? I did it! I know, it's a small accomplishment, but it's one I'm proud of nonetheless. I made a new menu on Sunday and so far we've been great at following it, even with some unexpected bumps in the road (a killer sinus infection for me and a tummy bug for poor Lizzy). I think what I've realized lately is that I've been failing because I'm setting the bar too high. We're better off eating simple, healthy meals instead of trying to shoot for the moon and not having time to cook the 3-hour gourmet dinner I had planned.

With my menu for this week and last week, I've tried really hard to focus on quick meals (usually under 30 minutes) and adding more fruits and vegetables. I've also realized that right now cooking 7 dinners a week is just too much for me, so I've been letting Geoff (who actually really likes to cook) plan and cook 2 meals a week, and that's been doing a lot for my sanity. I had forgotten how nice it is to have someone else cook a meal for me! This taco soup is so quick and easy, and my kids love it. It's not super gourmet, but it's healthy and delicious and filling. Perfect for a busy weeknight!

Super Easy Taco Soup

1 pound ground turkey
1/2 medium onion, diced
2 cups chicken broth
1 14 ounce can diced tomatoes
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1/2 cup salsa
1 cup corn (I used leftover corn on the cob, but frozen corn would work great)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 - 1 teaspoon salt, to taste
toppings of your choice (we like sour cream or greek yogurt, tortilla strips, and grated cheese)

Heat a large pot over medium heat. Brown the ground turkey with the onion until no longer pink. Add the chicken broth, diced tomatoes, pinto beans, black beans, salsa, and corn, and stir to combine. Heat until nearly at a simmer, then add the cumin, chili powder, garlic powder, and salt. Heat 5-10 minutes more, then serve.

This simple and hearty taco soup is so easy to make, and full of delicious flavors!


  1. That looks delicious! Such a pretty photo too :)

  2. This recipe is ridiculously delicious! I love your blog! Thank you for all you post!