Tomatillo Taco Soup with Green Chile

Taco soup made with fresh tomatillos, green chile, brown rice, and ground beef. You can make This small-batch soup recipe on the stovetop or in an Instant Pot. I like to garnish it like tacos with a dollop of sour cream and guacamole.

This recipe happens when you turn some of the best things about tacos into a cozy soup because, let’s face it, the next best thing to a taco is a dish inspired by tacos.

So, we’re taking ground beef, taco seasonings, rice, and a salsa verde-inspired combination of tomatillos, green chile, cilantro, and lime juice to make a hearty soup. A spoonful of sour cream and guacamole adds a finishing touch.

The soup has a bright acidity, thanks to the fresh tomatillos and the squeeze of lime that balances nicely with the richness of the beef. The recipe makes two generous servings, and it’s the kind of soup that easily stands on its own as a main course.

Ingredients

• Ground beef: I like 93% lean beef for this soup, but you can use a higher fat ground beef. You might want to drain off some excess fat if you do.
• Seasonings: Chili powder, ground cumin, salt.
• Chopped red onion and garlic
• Tomatillos: You will want to remove the papery husks from the tomatillos and rinse them before slicing them into 1/2″ pieces.
• Diced green chile
• Long-grain brown rice: You can use other kinds of rice, but you will need to adjust the cooking time.
• Vegetable broth
• Chopped cilantro
• Fresh lime juice
• Olive oil
• Garnishes: Guacamole and sour cream

How to Make Salsa Verde Taco Soup

☑️ Brown the Ground Beef

Heat the oil over medium heat in a 3-quart saucepan. Brown the beef, breaking it up as it cooks.

Season the ground beef with salt, chili powder, and cumin. Add the onion and garlic and stir. Cook the meat and vegetables for a couple of minutes.

☑️ Simmer

Add the tomatillos, green chile, and broth. Bring the soup to a boil and add the rice. Reduce the heat to maintain a strong simmer and cook the soup for 45 to 50 minutes, stirring occasionally, until the rice is tender.

☑️ Garnish

When the rice is tender, add the cilantro and lime juice. Ladle the soup into bowls and garnish each serving with a spoonful of sour cream and guacamole.

Recipe Tips

This is a small-batch taco soup recipe, but you can double it to serve more.

It will keep in the refrigerator for three to four days, but the rice will absorb a lot of the liquid. Because of this, I think it’s best when it’s made.

I’ve also made this soup in a 3-quart instant pot, so I’ve included the instructions in the recipe card if you want to try it.

More Soup Recipes

• Easy Black Bean Soup
• 6-Ingredient Meatball Soup
• Roasted Red Pepper Tomato Bisque
• Creamy Butternut Squash Soup with White Beans