Taco Soup Recipe

Introduction

Taco Soup is a hearty, flavorful dish that combines the comforting taste of chili with the zest of Mexican spices. It’s easy to make and perfect for busy weeknights or cozy gatherings. This versatile soup can be prepared on the stovetop, in a crockpot, or with an Instant Pot.

Ingredients

• 1 teaspoon olive oil
• 1 lb ground beef
• 1 cup onion, chopped (about 1 medium onion)
• ½ tablespoon garlic, minced (about 4 cloves)
• 1 (14 oz) can diced tomatoes with green chiles
• 1 quart beef broth, low or no salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup frozen corn, thawed

Instructions

1. Step 1: In a soup pot, heat the olive oil over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook for 10-12 minutes, stirring occasionally, until the beef is browned and the onions are soft.
2. Step 2: Stir in the diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, cumin, black beans, pinto beans, and thawed corn.
3. Step 3: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes to an hour, allowing the flavors to meld.
4. Alternative Crockpot Method: Brown the beef, onion, and garlic in a pan as described above. Transfer the mixture to the crockpot and add the remaining ingredients. Stir well, then cook on low for 6-8 hours or on high for 3-4 hours.
5. Alternative Instant Pot Method: Set the Instant Pot to sauté mode for 12 minutes. Brown the beef, onions, and garlic as above, scraping the bottom to prevent burning. Add the remaining ingredients, stir, and seal the lid. Cook on Manual Pressure for 6 minutes. Allow about 10 minutes for the pot to come to pressure. When done, perform a quick release, stir the soup, and serve.

Tips & Variations

• To avoid mushy beans in the Instant Pot, omit the beans during cooking and stir them in after the soup is finished.
• For added heat, include a diced jalapeño or a pinch of cayenne pepper.
• Serve with your favorite toppings like shredded cheese, sour cream, or chopped fresh cilantro.
• Use ground turkey or chicken for a lighter version of this soup.

Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the ground beef and use vegetable broth. Add extra beans or lentils for protein and heartiness.

What can I serve with taco soup?

Taco soup pairs well with cornbread, tortilla chips, or a simple green salad for a complete meal.

Taco Soup Recipe

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★★★★★

4.6 from 71 reviews

This hearty and flavorful Taco Soup is a comforting meal combining ground beef, beans, tomatoes with green chiles, and a blend of spices. Perfect for a quick stovetop dinner, slow cooker meal, or an Instant Pot feast, it offers versatility and a spicy, satisfying taste that warms you up on chilly days.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes (stovetop), 6-8 hours (slow cooker low), 3-4 hours (slow cooker high), 16 minutes total (Instant Pot including pressure build and release)
• Total Time: 1 hour (stovetop), up to 8 hours (slow cooker), 20 minutes (Instant Pot)
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 teaspoon olive oil
• 1 lb ground beef
• 1 cup onion, chopped (about 1 medium onion)
• ½ tablespoon garlic, minced (about 4 cloves)

Liquids and Canned Goods

• 1 (14 oz) can diced tomatoes with green chiles
• 1 quart beef broth, low or no salt
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup frozen corn, thawed

Spices

• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin

Instructions

1. Brown the Meat and Aromatics: Heat olive oil in a soup pot or pan over medium heat. Add ground beef, chopped onions, and minced garlic. Cook for 10-12 minutes, stirring occasionally, until the beef is fully browned and the onions are soft and translucent.
2. Add Remaining Ingredients: Pour in diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, cumin, drained black beans, drained pinto beans, and thawed corn. Stir everything together until well combined.
3. Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce heat to low and let simmer. Allow the soup to cook gently for 30 minutes to 1 hour, stirring occasionally.
4. Alternative Crockpot Method: After browning the beef, onions, and garlic, transfer the mixture to a crockpot. Add the tomatoes, broth, spices, beans, and corn. Stir well and cook on low for 6-8 hours or on high for 3-4 hours.
5. Alternative Instant Pot Method: Using the sauté function, brown beef, onions, and garlic for 10-12 minutes in the Instant Pot, scraping up any browned bits. Add tomatoes, broth, spices, beans, and corn. Close the lid and seal the valve. Cook on Manual Pressure for 6 minutes. It will take about 10 minutes to come to pressure. Perform a quick release when done. For less mushy beans, consider omitting beans during pressure cooking and add them after.

Notes

• You can omit the beans during Instant Pot cooking to avoid mushy texture and add them after cooking.
• Use low or no salt beef broth to control sodium levels.
• This soup freezes well, making it great for meal prep.
• Feel free to customize with toppings like shredded cheese, sour cream, or tortilla chips.

Keywords: Taco soup, ground beef soup, Mexican soup, bean soup, easy soup recipe, slow cooker soup, Instant Pot soup