Mexican Taco Soup

55 mins    Dinner This one pot delicious recipe is everything a busy day craves, quick to make, packed with goodness, and minimal fuss. Brimming with vibrant veggies, warming spices, and slow-release energy, it’s the kind of meal that feeds more than just hunger. Whether it’s a midweek lifesaver or a gentle reset after indulgence, this dish brings ease and comfort to the table without compromising on flavour or nutrition. Perfect for batch cooking, sharing, or just quietly enjoying with a spoon in one hand and peace of mind in the other. Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Serves: 4-6 Contains: Dairy Free from: Seafood, Gluten, Meat

Ingredients

Soup

• 2 tablespoons neutral oil

• 2 large flour tortillas, cut into 2-inch strips (flavoured works great, but plain is fine too!)

• 2 tablespoons olive oil

• 1 cup chopped onions (about 1 large onion)

• 1 red or orange bell pepper, chopped

• 2 teaspoons crushed garlic

• 1 can peaches and cream corn (12oz), drained

• 1 can black beans (19oz), drained

• 1 can whole tomatoes (28oz) , blended

• 1 packet taco seasoning

• ½ teaspoon chilli powder (optional, for heat)

• 1 teaspoon ground cumin

• ¼ teaspoon smoked paprika

• 1 teaspoon salt

• 4 cups chicken/vegetable stock
  

Toppings (adjust to taste)

• ½ cup chopped cilantro

• 1 avocado, sliced

• ½ cup sour cream

• 1 jalapeño, sliced

• ½ cup grated cheese (cheddar or a Mexican blend works well)

• 1 lime, cut into wedges

Method

1. Heat the neutral oil in a large pot or skillet over medium heat. Add the tortilla strips and fry, stirring frequently, until golden and crispy (about 10 minutes). Remove and spread them onto a wide plate in a single layer, uncovered, to maintain crunch.

   Alternatively, you can air fry the strips: preheat the air fryer to 370°F (188°C), lightly spray the basket with oil, add the tortilla strips in a single layer, and spray them three times with oil. Air fry for about 10 minutes or until crisp, stirring and spraying halfway through.
   

2. In the same skillet, add olive oil and chopped onions. Sauté until soft and translucent.
   

3. Add bell pepper and garlic. Cook for 3–4 minutes until lightly browned.
   

4. Add the corn, black beans, blended tomatoes, taco seasoning, chilli powder (if using), cumin, smoked paprika, and salt. Stir to combine.
   

5. Pour in the chicken stock and bring to a gentle boil. Reduce heat and simmer for 30 minutes. Taste and add salt if needed.
   

6. Serve hot in bowls and top (immediately before serving) with crispy tortilla strips, avocado, cilantro, sour cream, jalapeño, cheese, and a squeeze of lime.
   

Happy cooking! Tip: If you want to add chicken, toss in 1 thinly sliced chicken breast after step 3 and cook until the waters have evaporated, around 10 minutes. Then move onto step 4.

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