This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.
Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
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Notes
(Nutritional label does not include toppings)Storage Instructions: leftovers will keep in the fridge for 4-5 days. Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked. Remove grease. Add remaining ingredients and add one extra cup of broth. Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker. Cook on low for 4-6 hours. Serve with your favorite toppings.Vegetarian Taco Soup: Leave the meat out and add extra beans.Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.Spices: One packet of taco seasoning can replace the dry spices listed.