Easy Taco Soup Recipe
This easy taco soup is one of our favorite cold-weather dinners! It’s hearty and flavorful, packed with ground beef, beans, corn, and bold taco spices. Check the notes below for slow cooker and Instant Pot instructions!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 pound lean ground beef
- 4 cloves garlic minced
- 28 ounces fire-roasted crushed tomatoes
- 2 cups low-sodium beef broth or low-sodium chicken broth
- ½ cup water
- 1 7-ounce can mild diced green chiles, with liquid
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can corn, drained (or 1 ½ cups frozen corn)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Optional toppings for serving: shredded cheese sour cream, diced avocado, crumbled tortilla chips, chopped fresh cilantro, chopped red or green onion, etc.
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and bell pepper and cook, stirring, for 2 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned and the vegetables have softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the crushed tomatoes, broth, water, diced green chiles, black beans, kidney beans, corn, chili powder, cumin, paprika, dried oregano, and salt. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to maintain a gentle simmer. Cover and cook for 20-30 minutes, stirring occasionally.
- Serve warm, with your favorite toppings such as shredded cheese, sour cream, diced avocado, crumbled tortilla chips, fresh cilantro, or chopped onions.
Notes
Substitutions: Ground Turkey or Chicken: Swap the ground beef for ground turkey or ground chicken for a leaner option.
Vegetarian Option:
Omit the ground beef and use vegetable broth instead of beef broth.
To add more substance, include diced sweet potato, adding it when sautéing the onion and bell pepper.
Crockpot Instructions:
On the stove, sauté the onion and bell pepper, brown the meat, and stir in the garlic.
Transfer everything to a slow cooker and add the remaining ingredients.
Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Instructions: Use the sauté function to cook the onion and bell pepper and brown the meat.
Add the broth and stir well, scraping up any browned bits from the bottom.
Stir in the remaining ingredients, except for the tomatoes, corn, and beans.
Add the tomatoes, corn, and beans last, placing them on top without stirring.
Pressure cook on high for 15 minutes, followed by a 10-minute natural release.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in a sealed container for up to 3 months.
Vegetarian Option:
Omit the ground beef and use vegetable broth instead of beef broth.
To add more substance, include diced sweet potato, adding it when sautéing the onion and bell pepper.
Crockpot Instructions:
On the stove, sauté the onion and bell pepper, brown the meat, and stir in the garlic.
Transfer everything to a slow cooker and add the remaining ingredients.
Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Instructions: Use the sauté function to cook the onion and bell pepper and brown the meat.
Add the broth and stir well, scraping up any browned bits from the bottom.
Stir in the remaining ingredients, except for the tomatoes, corn, and beans.
Add the tomatoes, corn, and beans last, placing them on top without stirring.
Pressure cook on high for 15 minutes, followed by a 10-minute natural release.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in a sealed container for up to 3 months.