Easy Taco Soup (Instant Pot, Stovetop, or Crockpot) Recipe

Introduction

This easy taco soup is a hearty and flavorful meal perfect for any day of the week. Whether you use an Instant Pot, stovetop, or slow cooker, it comes together quickly with simple ingredients and versatile proteins. Top it with your favorite taco fixings for a satisfying dinner that the whole family will enjoy.

Ingredients

• 1 lb. lean ground beef, ground chicken, or ground turkey
• 2 teaspoons olive oil or avocado oil
• 3 large garlic cloves, minced
• ½ medium onion, diced
• 1 bell pepper, diced (any color)
• 1 small zucchini, diced
• 2 medium carrots, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 (15-ounce) can tomato sauce + 1 can full of water or broth
• 1 (14.5-ounce) can fire roasted tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 3 tablespoons fresh-squeezed lime juice (1 large lime or 2 small)
• ⅔ cup sour cream or Greek yogurt (may want more for optional toppings)
• Salt and pepper, to taste
• Optional Taco Toppings: diced avocado, fresh cilantro (chopped), green onion, shredded cheese, tortilla chips, sour cream or Greek yogurt, and/or lime wedges for serving

Instructions

1. Step 1: For the Instant Pot, select ‘Saute’ and heat the oil. Add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 5-7 minutes until meat is cooked through.
2. Step 2: Stir in chili powder, cumin, oregano, tomato sauce, water or broth, fire roasted tomatoes, black beans, and corn. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Let natural pressure release for 5-7 minutes, then vent remaining pressure.
3. Step 3: Remove the lid and stir in sour cream and lime juice. Season with salt and pepper. Serve with your choice of toppings.
4. Step 4: For stovetop, heat oil in a large pot over medium heat. Add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Cook for 7-9 minutes until meat is no longer pink.
5. Step 5: Add seasonings, tomato sauce, diced tomatoes, black beans, corn, and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until carrots are tender.
6. Step 6: Stir in sour cream and lime juice. Season with salt and pepper and serve with toppings.
7. Step 7: For slow cooker, sauté meat and vegetables in oil over medium heat until cooked, about 7-9 minutes. Transfer mixture to slow cooker.
8. Step 8: Add remaining ingredients except sour cream and lime juice. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
9. Step 9: Just before serving, stir in sour cream and lime juice. Add salt and pepper to taste. Serve with your favorite toppings.

Tips & Variations

• Use broth instead of water for a richer flavor.
• Swap ground meat for a plant-based alternative to make it vegetarian-friendly.
• Add diced jalapeños or a dash of hot sauce for extra heat.
• For thicker soup, use less liquid or mash some beans before adding.
• Serve with tortilla chips or over rice for a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well; portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this taco soup?

Yes, you can substitute black beans with pinto beans, kidney beans, or a mix of your favorites. Just be sure to drain and rinse canned beans before adding.

Is it possible to make this soup spicier?

Absolutely! Add diced jalapeños, chipotle in adobo, or extra chili powder to increase the heat. Adjust the spice level gradually to suit your taste.

Easy Taco Soup (Instant Pot, Stovetop, or Crockpot) Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

This Easy Taco Soup is a hearty, flavorful recipe perfect for any occasion, made with lean ground meat, fresh vegetables, beans, and spices simmered together into a comforting soup. It can be prepared effortlessly using an Instant Pot, stovetop, or slow cooker, offering versatility for busy weeknights or casual gatherings. Topped with creamy sour cream or Greek yogurt and fresh lime juice, it’s a delightfully zesty meal that satisfies with classic taco flavors in every spoonful.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 8 minutes (Instant Pot high pressure) or 15 minutes (stovetop simmer) or 6-7 hours (slow cooker low)
• Total Time: 23 minutes (Instant Pot) or 30 minutes (stovetop) or 6-7 hours (slow cooker)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb. lean ground beef, ground chicken, or ground turkey
• 2 teaspoons olive oil or avocado oil
• 3 large garlic cloves, minced
• ½ medium onion, diced
• 1 bell pepper, diced (any color)
• 1 small zucchini, diced
• 2 medium carrots, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 (15-ounce) can tomato sauce
• 1 can water or broth (same size as tomato sauce can)
• 1 (14.5-ounce) can fire roasted tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 3 tablespoons fresh-squeezed lime juice (from 1 large lime or 2 small limes)
• ⅔ cup sour cream or Greek yogurt (plus more for optional toppings)
• Salt and pepper, to taste

Optional Taco Soup Toppings

• Diced avocado
• Fresh cilantro, chopped
• Green onion, sliced
• Shredded cheese
• Tortilla chips
• Sour cream or Greek yogurt
• Lime wedges

Instructions

1. Prepare Instant Pot: Select ‘Saute’ mode and add the oil to the pot. Once hot, add the ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 5-7 minutes until the meat is fully cooked and no longer pink.
2. Add spices and liquids: Stir in chili powder, cumin, oregano, tomato sauce, water or broth, fire roasted tomatoes, black beans, and corn. Mix everything well to combine.
3. Pressure cook: Secure the lid and set the valve to sealing. Cook at high pressure for 8 minutes. After cooking, allow a natural pressure release for 5-7 minutes before carefully venting any remaining pressure.
4. Finish Instant Pot soup: Remove the lid and stir in the sour cream and fresh lime juice. Season with salt and pepper to taste. Serve with your favorite toppings.
5. Prepare stovetop: In a large pot or Dutch oven over medium heat, heat oil. Add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 7-9 minutes until the meat is cooked and vegetables are tender.
6. Add seasonings and liquids: Add chili powder, cumin, oregano, tomato sauce, fire roasted tomatoes, black beans, corn, and water. Bring to a boil over medium-high heat.
7. Simmer soup: Reduce heat to low, cover, and simmer for 15 minutes or until carrots are tender. Stir in sour cream and lime juice. Season with salt and pepper as needed. Serve with toppings.
8. Prepare slow cooker: On the stovetop, heat oil in a skillet or Dutch oven over medium heat. Add ground meat, garlic, onions, bell peppers, zucchini, and carrots. Sauté for 7-9 minutes until fully cooked.
9. Combine in slow cooker: Transfer cooked meat and vegetables to slow cooker. Add tomato sauce, fire roasted tomatoes, black beans, corn, water, chili powder, cumin, and oregano. Stir thoroughly.
10. Cook in slow cooker: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
11. Finish slow cooker soup: Before serving, stir in sour cream and lime juice. Season with salt and pepper. Serve with desired toppings.

Notes

• You can use any type of lean ground meat such as beef, chicken, or turkey depending on your preference.
• The water measurement matches the size of the tomato sauce can (usually 15 ounces) to maintain proper soup consistency.
• Fire roasted tomatoes add a smoky flavor but can be substituted with regular diced tomatoes if unavailable.
• Feel free to increase the chili powder for extra spice or reduce if sensitive to heat.
• The sour cream or Greek yogurt adds creaminess and tang; use Greek yogurt for a healthier alternative.
• Optional toppings like avocado, cilantro, cheese, and tortilla chips enhance texture and flavor.
• Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
• When cooking in the Instant Pot, always allow natural pressure release to preserve soup texture.

Keywords: taco soup, easy soup recipe, ground beef soup, Mexican soup, Instant Pot taco soup, slow cooker taco soup, stovetop taco soup