4.9 from 366 votes
Taco Soup Recipe (Stove Top, Instant Pot or Crock Pot)
Taco Soup combines lean ground beef, onions, black beans, chili beans, and corn in a seasoned broth of diced tomatoes with Mexican flavors, tomato paste, and chili spices. It simmers until flavors meld and can be made on the stove, in a crock pot, or an Instant Pot. The soup is hearty and mildly spiced with cumin and garlic powder, perfect for serving with typical taco toppings and tortilla chips. It's versatile and can be adjusted for a thicker or thinner consistency.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
156 kcal
Course:
Soup
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 156
% 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.