Taco Soup Recipe
This easy Taco Soup recipe is hearty, flavorful, and perfect for busy nights. Make it on the stovetop, in the crock pot, or with your Instant Pot—whichever suits your schedule.
Equipment
- - Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- - Measuring spoons and cups
Ingredients
- 1 lb lean ground turkey or beef
- - 1 tbsp olive oil
- - 1 small yellow onion diced
- - 3 cloves garlic minced
- - 1 15 oz can black beans, drained and rinsed
- - 1 15 oz can kidney beans, drained and rinsed
- - 1 15 oz can corn, drained
- - 1 15 oz can diced tomatoes
- - 1 15 oz can tomato sauce
- - 1 cup low-sodium chicken or beef broth
- - 1 tbsp chili powder
- - 1 tsp ground cumin
- - 1 tsp paprika
- - Salt and pepper to taste
- - Optional toppings: avocado shredded cheese, tortilla chips, sour cream, chopped cilantro, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic. Cook for 2–3 minutes until softened.
- Add ground turkey or beef. Cook until browned, about 5–7 minutes. Drain excess fat if needed.
- Stir in beans, corn, diced tomatoes, tomato sauce, broth, and all spices.
- Bring to a boil, then reduce heat to low. Simmer covered for 20–25 minutes.
- Taste and adjust seasoning. Add more broth for a thinner soup if desired.
- Serve hot with your favorite toppings.
Notes
- For a vegetarian version, skip the meat and use an extra can of beans and vegetable broth.
- Freezes well for up to 3 months.
- Freezes well for up to 3 months.