Easy One-Pot Taco Soup Recipe

Get ready for an incredibly satisfying meal with this easy taco soup recipe! This dish delivers amazing flavor without the fuss, perfect for busy weeknights. It cooks in one pot, minimizing cleanup and maximizing your family time. You can whip it up on the stovetop, in your Instant Pot, or even let it simmer all day in a slow cooker.

Why You’ll Love This Taco Soup

• Super quick and minimal prep: Get dinner on the table in under 30 minutes with simple ingredients.
• Flavorful and crowd-pleasing: A rich, savory broth loaded with hearty ingredients everyone will enjoy.
• Versatile for dietary needs: Easily adaptable for vegetarian, dairy-free, or gluten-free preferences.
• Easy cleanup: Thanks to the one-pot cooking method, washing up is a breeze after enjoying your delicious meal.

Ingredients

This simple taco soup uses readily available ingredients to create a hearty and flavorful meal.

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 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

The USDA provides food safety guidelines for handling ground beef to ensure proper cooking and prevent foodborne illnesses.

Notes & Substitutions: Feel free to customize your taco soup! Use ground turkey, chicken, or plant-based crumble instead of beef. If you do not have individual spices, use 2 tablespoons of a good quality taco seasoning blend. Swap kidney beans for pinto beans, or add bell peppers for extra veggies. Vegetable broth works perfectly if you prefer.

Equipment

Gathering your equipment makes cooking even smoother. You will need a large soup pot or Dutch oven for the stovetop method. An Instant Pot or slow cooker works for alternative cooking methods. Make sure you have a sturdy spoon for stirring and a can opener.

Instructions

This versatile taco soup recipe can be made three different ways. Choose the method that best fits your schedule and kitchen tools!

Stovetop Method

1. Heat a large soup pot or Dutch oven over medium heat. Add the ground beef.
2. Brown the meat, breaking it apart with a spoon until no pink remains. Carefully drain any excess grease from the pot.
3. Stir in the minced garlic, chili powder, ground cumin, salt, dried oregano, paprika, onion powder, and black pepper. Cook for 1 minute until fragrant.
4. Add the crushed tomatoes (undrained), diced green chiles, rinsed and drained kidney beans, rinsed and drained black beans, drained corn, and beef broth to the pot. Stir well to combine all ingredients.
5. Bring the mixture to a gentle boil over medium-high heat.
6. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes. Stir occasionally to prevent sticking and ensure even heating.
7. Serve your hot taco soup with your favorite toppings!

Instant Pot Taco Soup

1. Press the “Sauté” button on your Instant Pot and add the ground beef. Brown the meat, breaking it up. Drain any grease.
2. Stir in the minced garlic and spices, cooking for 1 minute until fragrant. Press “Cancel.”
3. Add the crushed tomatoes, green chiles, kidney beans, black beans, corn, and beef broth. Ensure the liquid covers all ingredients.
4. Secure the lid, ensuring the vent is sealed. Cook on “Manual” or “Pressure Cook” for 10 minutes on high pressure.
5. Once cooking finishes, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
6. Open the lid carefully and stir your delicious Instant Pot taco soup before serving.

Slow Cooker Taco Soup

1. Brown the ground beef in a skillet on the stovetop. Drain any excess grease.
2. Transfer the browned meat to your slow cooker.
3. Add the minced garlic, chili powder, ground cumin, salt, dried oregano, paprika, onion powder, black pepper, crushed tomatoes, diced green chiles, kidney beans, black beans, corn, and beef broth to the slow cooker. Stir everything together until well combined.
4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer simmer time allows the flavors to meld beautifully.
5. Stir the slow cooker taco soup before serving with your desired toppings.

Pro Tips & Troubleshooting

For a thicker soup, mash some of the beans against the side of the pot before serving, or add a cornstarch slurry. Enhance flavor by simmering an extra bay leaf, removed before serving. If your soup tastes bland, a squeeze of lime juice or a dash of hot sauce can brighten it. Adjust the spice level by adding more chili powder or a pinch of cayenne pepper for extra heat.

Serving, Storage, and Variations

Serving Suggestions

Serve your warm taco soup with classic toppings like tortilla chips, Fritos, sour cream, shredded cheese, chopped green onions, and fresh cilantro. For extra richness, add chopped avocado or a drizzle of your favorite hot sauce. Pair it with a simple side salad or warm cornbread for a complete meal.

Storage Instructions

Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, microwave individual portions in 1-minute intervals, stirring between each until hot.

Freezing Instructions

Taco soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave an inch of headspace if using containers. It will last in the freezer for up to 3 months. Thaw frozen soup overnight in the refrigerator, then reheat using the stovetop or microwave methods.

Recipe Variations

Make a Vegetarian Taco Soup by omitting the meat and adding extra beans or lentils. For Chicken Taco Soup, use cooked shredded chicken instead of ground beef. Stir in 4 ounces of cream cheese or a packet of ranch seasoning for a deliciously creamy taco soup. Boost the veggies with diced bell peppers, zucchini, or chopped spinach.

Nutrition

This homemade taco soup offers a balanced meal packed with lean protein, fiber, and essential vitamins from the beans and vegetables. It is a hearty and satisfying option that can easily fit into a healthy eating plan. Customizing toppings helps manage calories and fat while ensuring you get a nutritious, flavorful dish.

Beans are a great source of plant-based protein and fiber, contributing to a healthy eating plan.

Nutrient	Per Serving (estimated)
Calories	350-450 kcal
Protein	25-30g
Fat	15-20g
Carbohydrates	30-40g
Fiber	10-15g
Sodium	600-800mg

Note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes.

FAQ

Conclusion

You now have everything you need to create a fantastic, easy taco soup recipe that’s perfect for any occasion. This one-pot wonder is not only quick and simple to make, but it’s also incredibly flavorful and satisfying. Whether you choose the stovetop, Instant Pot, or slow cooker method, you’re in for a treat. Go ahead, give this recipe a try tonight and enjoy a comforting bowl of deliciousness!