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4.91 from 10 votes

Taco Soup

This easy Taco Soup recipe is one of my favorite dinner solutions when I want something healthy, quick, and tasty.  I've also included instructions for making it in the crockpot or instant pot.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 135kcal
Author: Lauren Allen

Ingredients

  • 1 pound lean ground beef
  • 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 28 ounce can crushed tomatoes undrained
  • 4 ounce can diced green chiles
  • 15 ounce can kidney beans rinsed and drained
  • 15 ounce can black beans , rinsed and drained
  • 17 ounce can corn , drained
  • 2 cups low-sodium beef broth

Garnish with your favorite toppings:

  • Crushed tortilla chips or fritos for topping
  • sour cream
  • shredded cheese
  • green onion , chopped
  • avocado , chopped
  • hot sauce
  • fresh cilantro

Instructions

  • Heat a Dutch oven or soup pot over medium heat. Brown the meat and drain any grease, if needed. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes before serving. Garnish with desired toppings.
  • For the Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Video

Notes

Slow Cooker: first brown your ground beef on the stove top. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4 hours. Serve with your favorite toppings and you've got a warm, comforting dinner that everyone will love.
Instant Pot: turn the instant pot to sauté setting.  Add the ground beef and cook until browned. Remove the grease. Add remaining ingredients except for the corn, and add one extra cup of broth.  Cook on manual/high pressure for 4 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid. 
Freezing Instructions: Leftovers freeze great for up to 3 months! You could even freeze individual portions in a 12-oz freezer safe container; makes for a great quick lunch or dinner.

Nutrition

Calories: 135kcal | Carbohydrates: 11g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 270mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 3.3mg | Calcium: 15mg | Iron: 1.8mg