Description

This hearty and flavorful Taco Soup is an easy-to-make meal perfect for weeknights or meal prepping. Combining ground beef, a blend of spices, beans, corn, and diced tomatoes with green chilies, it delivers a comforting and savory dish inspired by classic taco flavors. The recipe offers multiple cooking methods including stovetop, crockpot, and Instant Pot, making it versatile and convenient for any kitchen setup.

Ingredients

Scale

Meat and Aromatics

1 teaspoon olive oil
1 lb ground beef
1 cup chopped onion (about 1 medium onion)
½ tablespoon garlic (minced, about 4 cloves)

Soup Base and Seasonings

1 (14 oz) can diced tomatoes with green chiles
1 quart beef broth (low or no salt)
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon cumin

Beans and Vegetables

1 can black beans (drained & rinsed)
1 can pinto beans (drained & rinsed)
1 cup frozen corn (thawed)

Instructions

Heat Olive Oil and Brown Beef Mixture: In a soup pot or skillet, heat 1 teaspoon of olive oil over medium heat. Add 1 lb of ground beef, 1 cup of chopped onion, and ½ tablespoon of minced garlic. Cook for 10-12 minutes, stirring occasionally, until the beef is browned and the onions are soft.
Add Tomatoes and Broth: Stir in 1 can of diced tomatoes with green chilies and 1 quart of low or no salt beef broth into the pot with the cooked beef mixture.
Season the Soup: Add 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon chili powder, and ½ teaspoon cumin. Mix well to combine all the spices evenly throughout the soup.
Add Beans and Corn: Drain and rinse 1 can of black beans and 1 can of pinto beans, then add them to the soup along with 1 cup of thawed frozen corn. Stir everything together thoroughly.
Simmer the Soup (Stovetop Method): Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 30 minutes to 1 hour to allow flavors to meld.
Crockpot Alternative: After browning the beef, onions, and garlic as described, transfer them to a crockpot. Add tomatoes, broth, spices, beans, and corn. Stir well and cook on low for 6-8 hours or on high for 3-4 hours.
Instant Pot Method: Set the Instant Pot to ‘Sauté’ and brown the beef, onions, and garlic for 10-12 minutes, scraping the bottom to avoid burning. Add the remaining ingredients—tomatoes, broth, spices, beans, and corn—and stir. Seal the lid and set to Manual Pressure for 6 minutes. It will take about 10 minutes to come to pressure. Perform a quick pressure release once cooking is completed.
Serving Suggestion: Stir the soup after cooking, adjust seasoning if necessary, and serve hot. Optional toppings could include shredded cheese, sour cream, or chopped cilantro.
Note on Beans in Instant Pot: To avoid mushy beans when using the Instant Pot, you may omit the beans during pressure cooking and add them after the soup has finished cooking.

Notes

The soup can be made using stovetop, crockpot, or Instant Pot, depending on your preference and available equipment.
For a thicker soup, simmer longer or reduce the amount of broth.
Adding fresh toppings like avocado, cheese, sour cream, or tortilla chips can enhance the dish.
Low or no salt beef broth is recommended to control sodium levels.
If cooking in the Instant Pot, be cautious about adding canned beans prior to pressure cooking to avoid mushy textures.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes (stovetop), 6-8 hours (crockpot low), 20 minutes total (Instant Pot including pressure time)
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired

Keywords: taco soup, ground beef soup, Mexican soup, easy dinner recipe, crockpot soup, Instant Pot soup, healthy soup, bean soup