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What To Serve With Taco Soup – 45 Tasty Side Dishes

If you’re wondering what to serve with your taco soup, you’ve come to the right place.

In this article, I list 45 of the most popular side dishes for taco soup.

In a rush? Here’s the short answer.

The best dishes to serve with taco soup are tortilla chips, jalapeno cheddar cornbread, avocado fries, and cucumber jicama slaw. You can also try peach habanero salsa, potato flautas, or grilled vegetable quesadillas. For a more satisfying taco soup, add homemade egg noodles. 

Ready? Let’s jump right in.

Great flavor pairings for taco soup

Taco soup is a one-pot meal loaded with all the spices and fixings you usually see in regular tacos.

It’s super savory and flavorful and pairs well with:

  • Fresh flavors – fresh additions like cilantro and avocado or dishes like salad help keep your taco soup from becoming too heavy. 
  • Acidic flavors – citrusy lime, lemon and tangy vinegar will cut through your taco soup’s bold spices to give you a more balanced bite. 
  • Creamy flavors – ingredients like yogurt and sour cream help offset the heat from your taco soup.


Your taco soup might already be loaded, but there’s always room for tasty toppings. 

Tortilla chips are a must-have for a contrasting crunch, but you can also go with a fresh salsa to add brightness. 

Or simply add a dollop of sour cream and dig in! 

Tortilla chips

These homemade tortilla chips are an excellent addition to your taco soup. 

They’re super easy to make, and the add some much needed texture to the soup.

You can also use them as a make-shift spoon to scoop all your soup’s fixings.

This recipe keeps them simple with just a dash of salt, but you can easily use different spices to customize them.

Why we love this recipe: these chips can last up to two weeks if you store them properly. 

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Avocado fries

Taco soup is usually topped with fresh avocados, but why not shake things up with these avocado fries?

They’re avocado slices that have been breaded and deep-fried. so you get the all the creaminess with an added layer of crunch.

Pssst… don’t leave these unattended while you’re frying them – they only need a few minutes to cook.

Why we love this recipe: it’s a fun way to enjoy avocados. 

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Peach habanero salsa

Peaches are often reserved for desserts, but they work fabulously in fresh salsas too. 

Adding lime juice offsets their sweetness, and the habanero peppers infuse them with a fiery kick.

Your guests will be wowed with how much flavor just one spoonful of this salsa delivers!

Pro-tip: use fresh peaches for best results. 

Why we love this recipe: it’ll make any plate of food Insta-worthy

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Pickled red onions with habanero

Pickled onions are a classic topping for regular tacos, so it’s a no-brainer to top your taco soup with them

This recipe also adds habanero peppers, giving the onions a spicy kick. 

You might be tempted to dig into these tangy onions right away, but they’re best chilled, so let them sit in the fridge for at least an hour before serving.

Why we love this recipe: you get so much use out of a single batch. 

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Hearty taco soup has a boldly-spiced broth that’s begging to be soaked up with a starchy side dish.

A slice of crusty bread will do the trick, but why not go all out and toss in some noodles for the ultimate comfort meal? 

Jalapeno cheddar cornbread muffins

Getting bored of the usual cornbread? Switch things up with this recipe.

The muffins boast a super moist and fluffy crumb, thanks to the addition of buttermilk.

And each bite is studded with jalapenos and corn kernels, giving you a delectable sweet-spicy combo. 

Imagine using these savory muffins to soak up your taco soup’s flavorful broth – yum! 

Why we love this recipe: these will be gone in a flash.  

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Homemade egg noodles

These homemade egg noodles are the perfect starchy addition to your taco soup. 

They’re made with basic cupboard staples, plus you don’t need a stand mixer or a pasta maker – just a rolling pin, a sharp knife, and some elbow grease. 

Drop these freshly-made noodles in your soup and cook for 3-4 minutes.

When they float, you’re soup is ready to serve.

Why we love this recipe: you can make a big batch and freeze or dry the extra noodles for later.

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Air fryer garlic bread

Garlic bread is one of my go-to accompaniments for soups.

It’s super simple to make, especially with the air fryer. 

There’s no preheating involved, and the bread will be ready in less than 10 minutes – quick, easy, and minimal effort involved.

That’s what we like!

Psst… if you want something a little different, try this chimichurri garlic bread, it’s one of my favorites.

Why we love this recipe: it’ll make your kitchen smell amazing. 

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Mexican classics

Stick with your taco soup’s roots and whip up some classic Mexican dishes to go alongside it. 

Quesadillas are a quick and easy option, but you can also try burritos if you want something more filling. 

Or you can whip up aguachile for a refreshing contrast. 

Grilled vegetable quesadillas

Looking for a way to beef up the usual cheesy quesadillas? Stuff them with grilled vegetables.

Not only are these veggie quesadillas healthy, but they’re also extra tasty. 

Grilling the veggies enhances their natural sweetness and adds a smoky flavor that pairs superbly with the pesto and mozzarella cheese.

Enjoy these quesadillas with a piping hot bowl of taco soup for a satisfying dinner. 

Why we love this recipe: it’s a great way to incorporate more veggies into your meal. 

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Potato flautas

If you’ve never had flautas, you need to try them.

They’re a classic Mexican dish featuring filled and rolled tortillas that are fried until crispy. 

Traditional versions are filled with chicken or beef, but this recipe goes with a spiced mashed potato filling that makes them perfect for dipping.

Why we love this recipe: these are highly addictive. 

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Poblano chicken enchiladas

Girl One Gourmet uses rotisserie chicken to make these enchiladas, but what really makes them special is the vibrant green cream sauce.

It’s a basic bechamel sauce flavored with poblano peppers that add a mild heat and prominent smokiness to every bite. 

Can’t find poblano peppers? Use anaheim peppers instead.

Why we love this recipe: it’s a unique twist on a classic.

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Aguachile is a Mexican seafood dish reminiscent of ceviche. 

It’s typically made with shrimp, but I also like adding white fish or scallops to the mix.

The key to this dish is the marinade, which infuses the seafood with a refreshingly bright and spicy kick to contrast your rich taco soup. 

I use serrano peppers to give my aguachile a fiery bite, but you can choose a milder pepper for less spice. 

Why we love this recipe: it’s low-carb. 

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Want more veggies with your taco soup? Go with a crisp, leafy salad or slaw for a light and fresh side dish. 

Or steam some broccoli florets or green beans for a warm and super healthy option.

Everyday Mexican salad


This salad is a must-have for any Tex-Mex feast.

It’s a simple but excellent way to add a fresh bite to your loaded taco soup. 

My favourite thing about the salad is the zesty cumin-lime vinaigrette that will cut right through your soup’s bold flavors.

Why we love this recipe: there are endless ways to customize this salad. 

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Cucumber jicama slaw

This slaw boasts a satisfyingly crunchy, juicy bite. 

And it’s dressed with a simple combination of cilantro and lime instead of the usual creamy dressing which keeps it light and refreshing.

Pro-tip: use a mandoline slicer to get the cucumber and jicama evenly sliced. 

If you can’t find jicama, green apples or radish are good substitutes.

Why we love this recipe: you only need four ingredients. 

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Cilantro lime cauliflower rice

Frozen riced cauliflower is excellent if you’re in a rush, but it’s cheaper and tastier to make your own.

Just break down the cauliflower into florets and give them a blitz in your food processor – it’s that easy.

I also like to add in some vegetables like peas or sweetcorn to make this side even healthier.

Why we love this recipe: a serving only has 110 calories. 

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Green bean salad

The key with this salad is blanching the green beans first to take the raw edge off them and make them delightfully crisp-tender. 

Just remember to dry the green beans properly after you’ve blanched them. If they’re still wet, the dressing will slide right off them. 

Enjoy this green bean salad alongside your taco soup for a light but satisfying lunch. 

Why we love this recipe: leftovers can be kept for up to three days. 

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The best side dishes for taco soup

  • Tortilla chips
  • Avocado fries
  • Peach habanero salsa
  • Pickled red onions with habanero
  • Jalapeno cheddar cornbread muffins
  • Homemade egg noodles
  • Air fryer garlic bread
  • Grilled vegetable quesadillas
  • Potato flautas
  • Poblano chicken enchiladas
  • Aguachile
  • Everyday Mexican salad
  • Cucumber jicama slaw
  • Cilantro lime cauliflower rice
  • Green bean salad

What To Serve With Taco Soup [45 Ideas]

In this short recipe, I show you exactly what to serve with your taco soup.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: taco soup side dishes, what to serve with taco soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 81kcal


  • 1 portion tortilla chip
  • 1 portion jalapeno cornbread muffins
  • 1 portion cucumber jicama slaw
  • 1 portion creamy poblano chicken enchiladas
  • 1 portion peach habanero salsa
  • 1 portion homemade egg noodles


  • Prepare your taco soup according to your favorite recipe.
  • In the meantime, choose one of the following sides to serve alongside it.
  • Side dishes include: tortilla chips, avocado fries, peach habanero salsa, pickled red onions with habanero, jalapeno cheddar cornbread muffins, homemade egg noodles, air fryer garlic bread, grilled vegetable quesadillas, potato flautas, poblano chicken enchiladas, aguachile, everyday mexican salad, cucumber jicama slaw, cilantro lime cauliflower rice, and green bean salad
  • Serve immediately and enjoy!


Serving: 100g | Calories: 81kcal

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