The Best Taco Soup Recipe
A quick and flavorful soup with pantry staples! This easy ground beef taco soup takes just 30 minutes on the stove or can be prepped ahead in your slow cooker or Instant Pot.
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Servings: 6
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Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, lime wedges
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Ingredients
(Use the slider below to adjust for ½x, 1x, 2x, or 3x batches)- 1 lb lean ground beef
- 1 cup chopped onion
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 2 (10-oz) cans diced tomatoes with green chiles (Mexican flavor)
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can chili beans, with liquid
- 1 cup frozen corn kernels
- 4 cups water
Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, lime wedges
Instructions
Stovetop Method
- In a large stockpot over medium heat, brown the ground beef, breaking it into small pieces until no longer pink.
- Add the chopped onion and cook for about 3 minutes, until softened.
- Stir in the tomato paste, chili powder, cumin, garlic powder, and salt. Cook for another 2 minutes, stirring often.
- Add the diced tomatoes, black beans, chili beans, corn, and water.
- Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes, stirring occasionally. For a thicker soup, simmer longer.
- Serve hot with your favorite taco toppings.
Slow Cooker Method
- In a skillet, brown the ground beef over medium heat until no longer pink.
- Add the onion and cook until softened, about 3 minutes. Stir in the tomato paste, chili powder, cumin, garlic powder, and salt; cook for 2 more minutes.
- Transfer the beef mixture to your slow cooker. Add the tomatoes, black beans, chili beans, corn, and 3 cups of water. Stir to combine.
- Cover and cook on Low for 6 hours or High for 3 hours.
- Taste and adjust seasoning, then serve with taco toppings.
Instant Pot Method
- Set the Instant Pot to Sauté mode. Cook the ground beef, onion, and tomato paste until the beef is browned.
- Add the chili powder, cumin, garlic powder, and salt; cook for 1–2 minutes.
- Stir in the tomatoes, corn, and 3 cups of water.
- Lock the lid and set to Pressure Cook for 8 minutes.
- Allow a 15-minute Natural Release, then carefully perform a Quick Release using a wooden spoon handle.
- Stir, adjust seasoning, garnish, and serve.
Notes
- This soup freezes beautifully for up to 2 months.
- Reheat gently on the stovetop or in the microwave before serving.