This easy taco soup recipe can be made in 30 minutes on the stove top, Instant Pot, or slow cooked in the Crock Pot for a healthy Mexican-inspired, make-ahead, one-bowl meal.
Easy Taco Soup
In the words of Rachel Ray, this easy taco soup eats more like a “stoup”, aka stew meets soup. It’s hearty, healthy, totally flavorful, not overly brothy, and once you’ve emptied your bowl you feel like you’ve actually eaten a meal. And all those taco toppings seal the Mexican dinner deal.
We all have different cooking styles and different needs. Fast. Slow. Later. That’s why I’m giving you this recipe with 3 sets of directions. This is how you do dinner fast. Or if you prefer, do it slow. Crock Pot. Instant Pot. Just one pot. You choose. It’s perfect for fast weeknight eats, make-ahead party feasts, or double it and freeze half for later meal-planning feats.
Beans, ground beef, and spicy tomatoes give this soup the same signature flavor as my mother-in-law’s homemade Taco Bell Tacos, but unlike a lot of taco soup recipes on the web, I skip the ranch dressing packet flavoring (I prefer to top with real sour cream at the end) and the taco seasoning packet and use real food Mexican spices instead.
What’s In This Easy Taco Soup
I grew up with a dad who always had back-ups. And back-ups for back-ups. I’ve become my stock-the-pantry dad with cans of tuna fish and packages of pasta and bottles of hot sauce stacking my shelves. When it comes to making meals on the fly, it’s a relief to know I can head to the cupboard and freezer turn nothing into something because I have just about everything already on hand.
Here’s what’s in this taco soup recipe:
Ground beef. I use 85% ground chuck or 90% lean ground sirloin
Yellow onion
Tomato paste
Canned tomatoes with green chiles
Black beans (canned)
Chili beans (canned)
Frozen corn kernels (or canned work too)
Ground chile powder, cumin, and garlic powder
Kosher salt
How to Make Taco Soup
The ingredient list remains the same whether you make this soup on the stove top, in the Crock Pot, or in the Instant Pot. The only variance will be how much water you add to the soup (less liquid for IP and slow cooker since the steam doesn’t escape), and when to transfer ingredients to the other cooking vessel. To make this recipe in the Instant Pot or slow cooker, scroll down for instructions below. To start, I use 85% lean ground beef. Feel free to use a leaner meat if you like. I like the flavor the extra bit of fat imparts. Brown the beef on the stove top (or SAUTÉ in the Instant Pot), then add the onions to soften. Add tomato paste adds depth, a bit of acid, and umami to this soup. I keep a squeeze tube of tomato paste in my fridge for small additions to recipes like this. Cook it for a minute or two with the onions and ground beef to take away the raw flavor and sweeten it’s flavor just a bit more. Use canned chlle spiced tomatoes. I used two varieties of canned Rotel tomatoes in this soup, one mild and one spicy to get that medium chile heat. Rinse and drain the black beans before adding to your soup. To keep the broth red and clear, rinse the juice away from the beans which will muddie the broth. The chili beans are fine to add with their juice.
Taco Soup Toppings
Just like any taco, the toppings are the best part of the dish, and how everyone can make this soup their own.
To serve, set out a variety of toppings in small bowls and let everyone help themselves. Word to the wise, always have more cheese than you think you’ll need. Because what taco doesn’t love cheese?
Tortilla chips
Shredded cheese or crumbled Mexican cotija
Chunky guacamole or diced avocado (here’s how to ripen avocados perfectly)
Chopped onion or quick pickled onions
Sour cream, Mexican crema, or plain Greek yogurt
Cilantro
Lime wedges
Chopped jalapeño
How to Make Crock Pot Taco Soup
To make Crock Pot Taco Soup: 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.
How to Make Instant Pot Taco Soup
To make Instant Pot Taco Soup: 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.
What to Eat With Taco Soup
This soup is all about the toppings:
Skillet Cornbread
5-ingredient Chipotle Chicken Taquitos
Quick Pickled Onions
Easy Mexican Coleslaw Recipe
How Long Is Taco Soup Good For?
This soup can be made ahead of time or frozen for later. It’s good for 4-5 days in the refrigerator, or freeze in freezer safe ziploc bags for up to 2 months.
Easy Taco Soup (Stove Top, Instant Pot or Crock Pot)
With most of the ingredients already in your pantry, this easy ground beef taco soup takes just 30 minutes to make on the stove top, or prep and cook in the slow cooker for later.
Course Soup Cuisine Mexican Keyword taco soup
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Servings 6 Calories 156 kcal
Ingredients
1 pound lean ground beef
1 cup chopped onion
1 tablespoon tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
2 teaspoons kosher salt
2 10-ounce cans Mexican flavor diced tomatoes with green chiles
1 15-ounce can black beans , rinsed and drained
1 15-ounce can chili beans with juice
1 cup frozen corn kernels
4 cups water
Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, and lime for serving
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 longer to thicken. 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.
Recipe Notes
This soup can be frozen for up to 2 months.
Comments