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Easy Taco Soup Recipe

Easy taco soup recipe in white bowl topped with cheese, sour cream, and avocado
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The best easy taco soup recipe loaded with protein! Make it in the crock pot, instant pot or on the stove. Perfect for a quick healthy dinner with simple ingredients.

Ingredients

Scale
  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 1 cup onion, chopped (1 medium onion)
  • 1½ teaspoons garlic, minced (about 4 cloves)
  • 1 (14 oz) can diced tomatoes with green chiles
  • 1 quart beef broth (low or no salt)
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 cup frozen corn

Instructions

  1. In at least a 4-quart soup pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef, onions and garlic. Cook for 10 to 12 minutes, breaking up meat with a wooden spoon, until fully browned and no pink remains. Onions should be translucent. Drain excess fat if desired.
  2. Add diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, and cumin to the pot. Stir to combine all spices evenly.
  3. Pour in drained black beans, pinto beans, and frozen corn. Stir well to distribute ingredients throughout the soup.
  4. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover partially and cook for 30 minutes, stirring occasionally. Taste and add salt as needed before serving.
  5. Optional: If soup is too thin, mix 1 tablespoon cornstarch with 2 to 3 tablespoons water and stream into soup while stirring over low heat.
  6. Ladle into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, lime, or crushed tortilla chips.

Notes

  • Ground turkey can be substituted for ground beef for a leaner option. Cooking method remains the same.
  • Any broth or stock works interchangeably. Always use low or no salt broth to control sodium.
  • For Crockpot: After browning beef mixture in skillet, transfer to slow cooker with remaining ingredients. Cook on low 6 to 8 hours or high 3 to 4 hours.
  • For Instant Pot: Sauté beef mixture for 12 minutes, scraping up browned bits. Add tomatoes, broth, spices, and corn only. Cook on manual pressure 0 minutes (pot will take about 10 minutes to come to pressure). Quick release. Stir in drained beans and let heat through 2 to 3 minutes. This prevents mushy beans.
  • Use at least a 4-quart pot to accommodate all ingredients comfortably.
  • Frozen corn does not need to be thawed before adding to the pot.

Nutrition

Find it online: https://www.benefitiany.com/easy-taco-soup-recipe-with-34g-protein-per-serving/