Taco Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/taco-soup-recipe-2/
