Taco Soup Recipe
This Taco Soup Recipe is easy, flavorful, and comforting. Made with pantry staples, it's a one-pot meal perfect for busy nights or meal prep.
Equipment
- - Large soup pot or Instant Pot or Crock Pot
- Wooden spoon or spatula
- Cutting board and knife
- - Can opener
Ingredients
- - 1 lb lean ground beef or turkey
- - 1 tbsp olive oil optional if meat is very lean
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 1 15 oz can black beans, drained & rinsed
- - 1 15 oz can kidney beans, drained & rinsed
- - 1 15 oz can corn, drained
- - 1 15 oz can diced tomatoes (with green chilies if preferred)
- - 1 6 oz can tomato paste
- - 3 cups low-sodium beef or chicken broth
- - 2 tbsp taco seasoning
- - Salt and pepper to taste
- - Optional toppings: shredded cheese avocado, lime wedges, cilantro, tortilla strips
Instructions
- ### Stovetop
- Heat oil in a large pot. Sauté onion and garlic until fragrant.
- Add ground meat and cook until browned.
- Stir in taco seasoning, beans, corn, tomatoes, tomato paste, and broth.
- Bring to a boil, reduce heat, and simmer for 20–25 minutes.
- Serve hot with desired toppings.
- ### Crock Pot
- Brown meat with onion and garlic in a skillet.
- Transfer to slow cooker with all other ingredients.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Stir and serve.
- ### Instant Pot
- Sauté onion, garlic, and meat using sauté mode.
- Add all other ingredients. Stir to combine.
- Seal and cook on high pressure for 10 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Stir and serve.
Notes
- Use spicy diced tomatoes or add jalapeños for heat
- Make it vegetarian with extra beans and veggie broth
- Great for freezing and reheating
- Make it vegetarian with extra beans and veggie broth
- Great for freezing and reheating