Taco Soup Recipe
A robust and flavorful one-pot dish, this Taco Soup combines convenience with heartiness. Ideal for busy weeknights, it offers flexibility for preparation on the stovetop, in a Crock Pot, or with an Instant Pot. Customizable with your choice of toppings, it's both satisfying and simple.
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Servings: 5
Ingredients
- 1 pound lean ground beef or ground turkey
- 1/2 teaspoon dried oregano
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 15 oz can kidney beans rinsed and drained
- 28 oz can crushed tomatoes undrained
- 1 teaspoon salt
- 4 cloves garlic minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon paprika
- 15 oz can black beans rinsed and drained
- 1 teaspoon ground cumin
- 2 cups low-sodium beef broth
- 1/2 teaspoon freshly ground black pepper
- 17 oz can corn drained
- 4 oz can diced green chiles
Topping Suggestions:
- Sour cream
- Green onions chopped
- Avocado diced
- Shredded cheese
- Hot sauce
- Tortilla chips or Fritos
- Fresh cilantro
Instructions
- Place a large pot over medium heat and brown the ground meat, draining any excess fat. Stir in all other ingredients and mix thoroughly. Raise heat to bring the mixture to a gentle boil, then lower the heat, cover, and allow to simmer for 20 minutes, stirring occasionally. Serve hot, topped with your preferred garnishes.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4–5 days.
Freezing: Freeze in a suitable container for up to 3 months. Thaw in the refrigerator and reheat on the stovetop.
Instant Pot Variation: Use the sauté function to brown meat, remove grease, add all ingredients with an extra cup of broth, cook on high pressure for 3 minutes, then naturally release for 15 minutes.
Crock Pot Option: After browning meat, combine all ingredients in the slow cooker and cook on low for 4–6 hours.
Vegetarian Option: Omit the meat and double the beans.
Chicken Version: Substitute with cooked shredded chicken.
Spice Shortcut: Replace all spices with a single packet of taco seasoning if desired.