Print

The Best Taco Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This Best Taco Soup recipe is a hearty, flavorful, and easy-to-make soup packed with ground beef, beans, corn, and a perfect blend of Mexican spices. Suitable for weeknight dinners, it offers multiple cooking options including stovetop, slow cooker, and Instant Pot methods, making it convenient and versatile. Served with classic taco toppings like shredded cheese, tortilla chips, avocado, cilantro, sour cream, and lime, this soup combines comfort and vibrant Southwestern flavors in a nutritious meal.

Ingredients

Main Ingredients

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt
  • 2 (10-ounce) cans Mexican flavor diced tomatoes with green chiles
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can chili beans, with juice
  • 1 cup frozen corn kernels
  • 4 cups water (for stovetop method)
  • 3 cups water (for slow cooker and Instant Pot methods)

For Serving

  • Shredded cheese
  • Tortilla chips
  • Avocado
  • Cilantro
  • Chopped onion
  • Sour cream
  • Lime wedges

Instructions

  1. Cook Ground Beef: In a large stock pot over medium heat, cook the ground beef, breaking it into smaller chunks, until it is no longer pink.
  2. Sauté Onions and Spices: Add the chopped onion to the pot and cook until softened, about 3 minutes. Stir in tomato paste, chili powder, ground cumin, garlic powder, and kosher salt, cooking for an additional 2 minutes while stirring frequently to develop flavors.
  3. Add Remaining Ingredients and Simmer: Stir in the diced tomatoes with green chiles, rinsed black beans, chili beans with juice, and frozen corn. Add 4 cups of water and bring the mixture to a boil. Reduce heat to a rolling simmer and cook for 20-25 minutes, stirring occasionally. For a thicker soup, cook longer to reduce liquid.
  4. Serve with Toppings: Garnish the soup with your favorite taco toppings such as shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, and lime wedges before serving.
  5. Alternate Slow Cooker Method – Brown Beef and Onions: In a skillet over medium heat, cook ground beef and onion similarly until beef is no longer pink and onions soften. Stir in tomato paste, chili powder, cumin, garlic powder, and kosher salt; cook for 2 more minutes. Transfer mixture to a slow cooker.
  6. Slow Cooker – Add Remaining Ingredients and Cook: Add diced tomatoes, black beans, chili beans, corn, and spices to the slow cooker. Stir in 3 cups of water, cover, and cook on low for 6 hours or high for 3 hours. Adjust seasoning to taste and serve with taco toppings.
  7. Instant Pot Method – Sauté Ingredients: Use the Instant Pot’s sauté function to cook ground beef, onions, and tomato paste until beef is no longer pink. Add chili powder, cumin, garlic powder, kosher salt, and cook for 1-2 minutes to blend flavors.
  8. Add Remaining Ingredients and Pressure Cook: Add diced tomatoes, corn, and 3 cups of water to the Instant Pot. Lock the lid, seal the vent, and set to Pressure Cook for 8 minutes.
  9. Release Pressure and Serve: Allow the pressure to naturally release for 15 minutes, then perform a quick release with a wooden spoon to vent remaining steam. Stir the soup, adjust seasoning if needed, garnish with favorite toppings, and serve.

Notes

  • For thicker soup, extend the simmering time on stovetop to reduce liquid.
  • Rinse and drain black beans to reduce sodium content.
  • Adjust chili powder and cumin amounts based on spice preference.
  • Serve immediately with fresh toppings for best flavor and texture.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze well up to 3 months.
  • The recipe can be made vegetarian by substituting ground beef with plant-based meat alternatives or additional beans and vegetables.

Find it online: https://bitezly.com/the-best-taco-soup-recipe/