Easy Taco Soup Recipe
from kristineskitchenblog.comThis easy taco soup recipe is one of our favorite dinners to make on a cold day. It's hearty and delicious, made with ground beef, beans, corn and taco spices. See the notes below the recipe for slow cooker and Instant Pot instructions.
Servings: 6 servings
Calories: 364kcal
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
- 7 ounce can mild diced green chiles with liquid from the can
- 15 ounce can black beans rinsed and drained
- 15 ounce can red kidney beans rinsed and drained
- 15 ounce can corn drained, or 1 ½ cups frozen corn
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Optional toppings for serving, such as: 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 other heavy pot over medium-high heat. Add the onion and bell pepper and cook, stirring, for 2 minutes. Add the ground beef and cook, crumbling the meat, until the beef is browned and vegetables have softened.1 tablespoon olive oil, 1 small yellow onion, 1 red bell pepper, 1 pound lean ground beef
- Add the garlic and cook for 30 seconds, stirring.4 cloves garlic
- Add the crushed tomatoes, broth, water, diced green chiles, black beans, kidney beans, corn, chili powder, cumin, paprika, dried oregano and salt. Stir.28 ounces fire roasted crushed tomatoes, 2 cups low sodium beef broth, ½ cup water, 7 ounce can mild diced green chiles, 15 ounce can black beans, 15 ounce can red kidney beans, 15 ounce can corn, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon sweet paprika, 1 teaspoon dried oregano, ½ teaspoon salt
- Bring the soup to a simmer and then reduce the heat to maintain a low simmer. Cover the pot and simmer for 20-30 minutes, stirring occasionally.
- Serve, with toppings as desired.Optional toppings for serving, such as: shredded cheese, sour cream, diced avocado, crumbled tortilla chips, chopped fresh cilantro, chopped red or green onion, etc.
Video
Notes
- You can substitute ground turkey or ground chicken for the ground beef.
- Vegetarian: Omit the ground beef and use vegetable broth instead of beef broth. You could add diced sweet potato to bulk up the soup more. I’d add it when sautéing the onion and bell pepper.
- Crockpot Instructions: Complete the first few steps of the recipe in a skillet on the stove: sauté onion and bell pepper, brown the meat, and stir in the garlic. Then transfer 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 Instant Pot sauté function to cook the onion and bell pepper and brown the meat. Then add the broth and stir well, scraping up any browned bits from the bottom of the pot. Stir in the remaining ingredients except for the tomatoes, corn and beans. Add the tomatoes, corn and beans last, on top of the other ingredients, and do not stir. Pressure cook on high pressure 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 or in the freezer for up to 3 months.
Nutrition
Calories: 364kcal | Carbohydrates: 44g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1321mg | Potassium: 1070mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1769IU | Vitamin C: 45mg | Calcium: 132mg | Iron: 6mg
