a bowl of hearty taco soup with beans, ground beef, cheese, and sour cream

Easy Taco Soup Recipe (Stove, Instant-Pot, and Slow Cooker)

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This easy taco soup recipe combines ground turkey or lean ground beef with a variety of beans, including black beans, pinto beans, and kidney beans, creating a robust flavor that is perfect for any taco Tuesday.

Jump to Recipe

With ingredients like bell pepper, red onion, and fresh corn, this cozy soup is a family favorite that can be made in a large pot or an Instant Pot.

The recipe is straightforward, making it ideal for first-time cooks. You can customize it with your favorite taco toppings, such as cheddar cheese, lime wedges, and a dollop of sour cream, to enhance the flavor. This simple taco soup recipe is perfect for meal prep and can be stored in an airtight container or freezer-safe container for the next day.

Below the main stovetop recipe, look for both Crock-Pot and Instant-Pot versions!

Ingredients That Make It Special

This easy taco soup recipe shines with a vibrant mix of ingredients. The combination of black beans, pinto beans, and kidney beans creates a hearty base that is both filling and nutritious.

Adding fresh corn gives a sweet crunch, while diced bell peppers and onions enhance the flavor profile. Fire-roasted tomatoes and tomato sauce bring a rich depth, making this cozy soup a family favorite.

With the addition of ground turkey or lean ground beef, the meat mixture becomes the star, providing a robust flavor that pairs perfectly with your favorite taco toppings.

Cooking Techniques for Success

To achieve the best results, start by heating oil in a large pot or Dutch oven over medium heat. Sauté the diced onion and bell pepper until softened, which usually takes about five minutes.

Next, add the ground turkey or lean ground beef, breaking it apart with a wooden spoon. Cook until browned, ensuring to drain any excess fat for a healthier option.

Incorporate the remaining ingredients, including the packet of taco seasoning, and let the mixture simmer on low heat. This step allows the flavors to meld beautifully, creating a comforting bowl of taco soup.

Serving Suggestions

When it comes to serving, the options are endless. Top your soup with shredded cheddar cheese, a dollop of sour cream, and freshly chopped green onions for a delightful finish.

Don’t forget the tortilla chips or corn chips on the side! They add a satisfying crunch and are perfect for dipping into the warm soup.

For an extra kick, consider adding a splash of hot sauce or some diced green chiles. These toppings can elevate the dish and cater to different taste preferences.

Meal Prep and Storage Tips

This simple taco soup recipe is perfect for meal prep. It can be stored in an airtight container or freezer-safe container, making it ideal for enjoying on busy days.

Leftover taco soup can be refrigerated and enjoyed the next day, or frozen for later use. When reheating, simply warm it on the stove or in the microwave until heated through.

For single servings, consider portioning the soup into freezer bags. This way, you can easily grab a serving whenever you crave a cozy meal.

Variations to Try

Feel free to get creative with this recipe! You can easily swap out ingredients based on what you have on hand. Great northern beans or refried beans can be a great substitute for the beans used.

If you prefer a spicier version, add jalapeños or use spicy taco seasoning. For a vegetarian option, simply omit the meat and increase the amount of beans and corn.

Experimenting with different toppings, such as pico de gallo or lime wedges, can also add a fresh twist to this already amazing recipe.

Easy Taco Soup Recipe

This taco soup features a delicious meat mixture cooked with fire-roasted tomatoes, tomato sauce, and a packet of taco seasoning, simmered to perfection.

It takes about 45 minutes from start to finish and serves 6-8 people, making it a great recipe for a big batch. The soup is not only filling but also packed with pantry staples, making it an easy recipe to whip up any day of the week.

Ingredients

  • 1 pound ground turkey, lean ground beef, or shredded chicken
  • 1 medium onion, diced (yellow or red onion)
  • 1 bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can fire-roasted tomatoes
  • 1 can diced tomatoes (with green chiles if desired)
  • 1 can tomato sauce
  • 1 can corn, drained
  • 2 cups beef broth or chicken broth
  • 1 packet taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Tortilla chips or corn chips for serving
  • Cheddar cheese, sour cream, and green onions for garnish

Instructions

  1. Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing until softened (about 5 minutes).
  2. Add the ground turkey or lean ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and drain any excess fat.
  3. Stir in the black beans, pinto beans, kidney beans, fire-roasted tomatoes, diced tomatoes, tomato sauce, corn, and broth. Mix in the taco seasoning, chili powder, garlic powder, onion powder, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
  5. Serve hot, topped with your favorite taco toppings like cheddar cheese, sour cream, and green onions. Enjoy with tortilla chips or corn chips.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 6-8 bowls
  • Calories: 300kcal
  • Fat: 10g
  • Protein: 25g
  • Carbohydrates: 35g

Instant Pot Taco Soup Recipe

This Instant Pot taco soup is hearty, flavorful, and comes together in a fraction of the time. It’s packed with beans, corn, and seasoned meat for a cozy, filling meal. Perfect for busy weeknights!

Ingredients

  • 1 pound ground turkey or lean ground beef
  • 1 medium onion, diced (yellow or red onion)
  • 1 bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can fire-roasted tomatoes
  • 1 can diced tomatoes (with green chiles if desired)
  • 1 can tomato sauce
  • 1 can corn, drained
  • 2 cups beef broth or chicken broth
  • 1 packet taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Tortilla chips or corn chips for serving
  • Cheddar cheese, sour cream, and green onions for garnish

Instructions

  1. Sauté the Meat and Veggies: Turn the Instant Pot to Sauté mode. Add a little oil, then sauté the diced onion and bell pepper for about 3 minutes. Add the ground beef or turkey and cook until browned, breaking it up with a wooden spoon. Drain any excess grease.
  2. Add Remaining Ingredients: Stir in the beans, tomatoes, tomato sauce, corn, broth, taco seasoning, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Pressure Cook: Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
  4. Serve: Stir the soup and adjust seasoning if needed. Serve hot, topped with cheddar cheese, sour cream, and green onions. Enjoy with tortilla chips or corn chips for dipping.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 6-8 bowls
  • Calories: 310kcal
  • Fat: 10g
  • Protein: 26g
  • Carbohydrates: 34g

Crock-Pot Taco Soup Recipe

This slow cooker taco soup is the ultimate “set it and forget it” meal. Toss everything in the Crock-Pot in the morning and come home to a warm, flavorful dinner.

Ingredients

  • 1 pound ground turkey or lean ground beef
  • 1 medium onion, diced (yellow or red onion)
  • 1 bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can fire-roasted tomatoes
  • 1 can diced tomatoes (with green chiles if desired)
  • 1 can tomato sauce
  • 1 can corn, drained
  • 2 cups beef broth or chicken broth
  • 1 packet taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Tortilla chips or corn chips for serving
  • Cheddar cheese, sour cream, and green onions for garnish

Instructions

  1. Brown the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease.
  2. Add to Crock-Pot: Transfer the cooked meat to your slow cooker. Add the diced onion, bell pepper, beans, tomatoes, tomato sauce, corn, broth, and seasonings. Stir everything to combine.
  3. Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours. Stir once or twice during cooking if possible.
  4. Serve: Stir the soup well before serving. Ladle into bowls and top with cheddar cheese, sour cream, and green onions. Serve with tortilla chips or corn chips.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours on low or 3-4 hours on high
  • Total Time: 6-7 hours 10 minutes

Nutrition Information

  • Servings: 6-8 bowls
  • Calories: 305kcal
  • Fat: 10g
  • Protein: 25g
  • Carbohydrates: 35g
Jeff Campbell
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