Print

Easy Taco Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Easy Taco Soup recipe is a warm, comforting, and flavorful meal packed with seasoned ground beef, beans, corn, and tomatoes, perfect for a quick weeknight dinner. You can prepare it quickly on the stovetop, or use a pressure cooker or slow cooker for convenience. Serve with your favorite toppings like avocado, shredded cheddar cheese, sour cream, cilantro, and tortilla chips for a delicious crowd-pleaser.

Ingredients

Soup Ingredients

  • 1 LB ground beef
  • 1 onion, diced
  • 1 (10-ounce) can diced tomatoes with green chilis (do not drain)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can pinto beans (do not drain)
  • 1 (15-ounce) can kidney beans (do not drain)
  • 1 (15-ounce) can corn (do not drain)
  • ¼ cup taco seasoning (or one envelope)

Toppings

  • Avocado, sliced
  • Shredded cheddar cheese
  • Tortilla chips
  • Limes, cut into wedges
  • Sour cream
  • Cilantro, chopped

Instructions

  1. Brown the beef and onion: In a large pot over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess fat before proceeding.
  2. Add soup ingredients: Stir in the pinto beans, kidney beans, corn, diced tomatoes with green chilis (with juice), tomato sauce, and taco seasoning. Bring the mixture to a simmer.
  3. Simmer the soup: Reduce heat to medium-low and simmer the soup for about 20 minutes, allowing the flavors to meld together.
  4. Serve with toppings: Ladle the hot soup into bowls and garnish with your choice of avocado slices, shredded cheddar cheese, tortilla chips, lime wedges, sour cream, and cilantro for extra flavor and texture.
  5. Pressure cooker alternative: Using the saute setting, brown the ground beef and onion in the pressure cooker, then add all other ingredients. Cook on the soup setting for 15 minutes with a quick pressure release afterward. Serve with desired toppings.
  6. Slow cooker alternative: Brown the beef and onion in a skillet, drain fat, then transfer to a 5-quart slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or on high for 3-4 hours. Serve hot with toppings.

Notes

  • You can adjust the level of heat by choosing mild or spicy diced tomatoes with green chilis, or by adding extra taco seasoning.
  • If you prefer a thicker soup, let it simmer uncovered during the final 10 minutes on the stovetop.
  • For a vegetarian version, substitute ground beef with plant-based meat alternatives or omit it and add extra beans and vegetables.
  • This soup freezes well; store cooled leftovers in an airtight container for up to 3 months.
  • Toppings are optional but add wonderful texture and flavor contrast.

Find it online: https://simpleplatter.com/easy-taco-soup-recipe/