Creamy Taco Meatball Soup for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To add a fresh finish, consider topping each bowl with a sprinkle of chopped cilantro or a small dollop of sour cream just before serving.

These additions provide a bright contrast to the rich, creamy base and add an extra layer of flavor. If you prefer a bit of crunch, crushed tortilla chips make an excellent garnish that complements the texture of the meatballs and corn.

If you find the soup is too thick after cooking, you can stir in a small amount of warm broth or water until you reach your desired consistency. Taste the soup before serving and adjust the seasoning with a pinch of salt or pepper if necessary. Remember that the flavors will continue to develop as the soup rests for a few minutes before being served to your guests.

Variations

• Spicy Taco Soup: Add a diced jalapeño or a teaspoon of crushed red pepper flakes to the slow cooker before cooking to introduce a pleasant heat that cuts through the creamy broth.
• Vegetable-Forward Version: Incorporate extra vegetables such as diced bell peppers or zucchini during the last hour of cooking to add more color, texture, and nutritional variety to the finished soup.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe bags or containers for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until heated through to 165°F (74°C).

Allow the soup to cool to room temperature for no more than two hours before transferring it to airtight containers. Properly stored, it will maintain its quality in the refrigerator for up to three days. When cooling, ensure the containers are shallow to promote even temperature reduction, which helps maintain food safety and quality for subsequent meals.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire recipe and store it, then reheat it when you are ready to serve.

This makes it an ideal option for meal prepping at the beginning of the week, saving you time during busy evenings when you need a quick, reliable dinner solution.

Serving ideas

Serve the soup in warm, shallow bowls to help retain its temperature. Accompany the meal with a side of crusty bread or warm tortillas to soak up the creamy broth.

The presentation is simple and rustic, making it perfect for casual family dinners or a relaxed evening meal with friends. Ensure that each serving includes a generous portion of meatballs and vegetables to provide a balanced and filling experience.

Consider setting out a small selection of toppings such as shredded cheese, diced avocado, or lime wedges, allowing individuals to customize their own bowls.

This interactive approach adds versatility to the meal and ensures that everyone can tailor the flavor profile to their liking. The creamy nature of the soup pairs beautifully with the brightness of lime and the creaminess of avocado, enhancing the overall dining experience.

Frequently asked questions

Recipe card

Creamy Taco Meatball Soup for an Easy Weeknight Dinner

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 1 lb frozen precooked turkey meatballs
• 15 oz canned black beans, drained
• 1 cup frozen or canned corn
• 14.5 oz diced tomatoes
• 2 tbsp taco seasoning
• 4 cups creamy broth

Instructions

1. Place the frozen precooked turkey meatballs into the base of the slow cooker. Add the black beans, corn, and diced tomatoes on top of the meatballs. Sprinkle the taco seasoning evenly over the mixture to ensure flavor distribution throughout the dish.
2. Pour the creamy broth over the ingredients in the slow cooker. Secure the lid tightly. Set the slow cooker to low heat and cook for 4 hours, or until the meatballs reach an internal temperature of 160°F (71°C).
3. Once the cooking cycle is complete, gently stir the soup to combine the creamy base with the vegetables and meatballs. Serve the soup hot in shallow bowls.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

20 g

Fiber

6 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.