Taco Soup Recipe (Stove Top, Instant Pot or Crock Pot)
User Reviews
4.9
Taco Soup Recipe (Stove Top, Instant Pot or Crock Pot)
Description
This Taco Soup Recipe starts by cooking ground beef with onions and seasoning it with tomato paste, chili powder, cumin, garlic powder, and kosher salt. Adding diced tomatoes with green chiles, black beans, chili beans, and corn kernels creates a hearty base. Water is added to form the broth, and the soup is simmered to blend flavors and cook the ingredients until tender. It can be prepared on the stove top with a simmer of 20-25 minutes or adapted for cooking in a slow cooker or Instant Pot with adjusted steps.
The flavor is drawn from the combination of chili powder and cumin, offering mild warmth and depth without overwhelming heat. The texture includes tender meat, soft beans, and sweet corn, making the soup filling. Serving suggestions include shredded cheese, chopped onion, avocado, cilantro, sour cream, and lime alongside tortilla chips, enhancing the taco-inspired theme.
For convenience, this soup freezes well for up to two months, allowing leftovers to be stored easily. Cooking times and thickness can be varied to preference, with longer simmering yielding a thicker soup. The recipe's flexibility enables adaptation to preferred equipment and toppings.
Ingredients
- 1 pound ground beef lean
- 1 cup onion chopped
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin ground
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 2 ounce cans diced tomatoes Mexican flavor, with green chiles
- 1 ounce can black beans , rinsed and drained
- 1 ounce can chili beans , with juice
- 1 cup corn kernels frozen
- 4 cups water
- cheese shredded cheese, chopped onion, for serving
- tortilla chips
- avocado
- cilantro
- onion
- sour cream
- lime
Instructions
To Make On the Stove Top
- In a large stock pot over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Stir in the tomatoes, black beans, chili beans, and corn. Add the water and bring to a boil, then reduce to a rolling simmer. Cook for 20-25 minutes, stirring occasionally. If you like a thicker soup, cook it longer. Garnish with your favorite taco toppings and serve.
To Make In the Crock Pot Slow Cooker
- In a skillet over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Transfer the meat mixture to a slow cooker and add the tomatoes, black beans, chili beans, corn, and spices and stir to combine. Stir in 3 cups water. Cover and cook on low for 6 hours or high for 3 hours. Taste for seasoning and top with your favorite taco toppings before serving.
To Make In the Instant Pot
- Sauté the ground beef, onions, and tomato paste in the insert of the Instant Pot. Add the spice seasonings and cook for 1-2 minutes. Add the tomatoes, corn, and 3 cups water and bring to a boil. Lock the lid into place and seal. Set to Pressure Cook for 8 minutes. Allow the soup to Naturally Release for 15 minutes, then Quick Release the pressure valve with the handle of a wooden spoon until the soup has vented all the way. Stir, taste for seasoning, garnish, and serve.
Notes
- This taco soup can be frozen for up to 2 months, preserving flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 882mg | 37% |
| Potassium | 468mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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