Taco Soup Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
390 kcal
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Course
Main Course, Soup
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Cuisine
American
Taco Soup Recipe
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This easy Taco Soup recipe is hearty and delicious, uses my homemade taco seasoning, and is ready in under 30 minutes! Instructions included to make this THREE ways - on the stovetop, in a slow cooker or in an Instant Pot!
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Ingredients
- 2 pounds ground beef or ground chicken or ground turkey
- 1 tablespoon taco seasoning
- 1-1/2 /2 cups water
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-1/4 ounce) can whole kernel corn drained, or use frozen whole kernel corn
- 1 (16-ounce) can mild chili beans undrained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (14 1/2-ounce) can stewed tomatoes
- 2 1/2 /2 tablespoons ranch seasoning mix
- 1 (4-ounce) can green chiles optional
- salt and pepper to taste when serving
Optional toppings:
- tortilla chips
- sour cream
- green onions chopped
- cheddar cheese shredded
Instructions
Stovetop Taco Soup Recipe
- Cook ground beef in a large Dutch oven over medium heat until browned, about 5 minutes. Drain excess fat.
- Add taco seasoning and stir until well combined.
- Add water and mix well. Add all other ingredients and stir until well combined. Bring to a full boil. Reduce heat to simmer and simmer uncovered until all ingredients are heated well throughout, about 15 minutes.
- Remove from heat. Add salt and pepper to taste. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheddar cheese
Slow Cooker Taco Soup Recipe
- Cook ground beef in a large skillet over medium heat until browned, about 5 minutes. Drain excess fat. Pour the browned meat into the slow cooker. Add taco seasoning, water, black beans, corn, chili beans, tomatoes, ranch seasoning, and the green chilies. Stir until well combined.
- Cook on low setting for 6 hours. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Instant Pot Taco Soup Recipe
- Set the Instant Pot to Saute. Add ground beef to the Instant Pot and cook until the ground beef has browned, about 3 minutes. Drain excess fat. Add the taco seasoning, water, black beans, corn, chili beans, tomatoes, ranch seasoning and green chilis to the Instant Pot. Stir until well combined.
- Secure the lid to the Instant Pot and seal the vent. Cook for 10 minutes on High Setting. Allow the pressure to release naturally for 10 minutes and then carefully release the remaining pressure. Remove the lid of the Instant Pot. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Equipments used:
Notes
- Make-Ahead:Store Taco Soup in an airtight container in the refrigerator for up to 3 days.
- Freezer Friendly:Allow the Taco Soup to cool and then store in a freezer-safe container in the freezer for up to 3 months.
- Vegetarian:To make this Taco Soup vegetarian friendly, omit the ground beef from the recipe. Additional black beans or another type of bean may be used in place, if desired.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
81mg
(27%)
Sodium
707mg
(29%)
Potassium
490mg
(14%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
32IU
(1%)
Vitamin C
9mg
(10%)
Calcium
28mg
(3%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 707mg | 29% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 28mg | 3% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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