Easy Taco Soup
This recipe for easy Taco Soup recipe is one of my all-star hits, and I’ll bet you already have most of the ingredients in your pantry! Besides being delicious, Taco Soup is easy no matter where you make it: On the stove, in the crockpot, or in the Instant Pot. I’ve included the instructions for all the ways!
Servings 12 servings
Calories 198 kcal
2 pounds ground beef 1 large onion diced (about 2 cups) 3 cups water 2 (15 ounce) cans kidney beans undrained 2 (14 ounce) cans diced tomatoes undrained 1 (14 ounce) can whole kernel corn undrained 1 (4 ounce) can diced green chilies undrained 2 tablespoons homemade taco seasoning or 1 packet store bought 1 recipe homemade ranch dressing mix or 1 packet store bought tortilla chips and toppings for serving
In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning.
Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Or, transfer to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
To serve, place tortilla chips in the bottom of a bowl and ladle soup over the chips. Top with shredded cheese, sour cream, or other toppings as desired.
How to make Taco Soup in an Instant Pot:
Set the Instant Pot to “Saute.”
Once hot, add the ground beef and onions, cook until meat is browned.
Turn off Instant Pot and drain meat.
Return the meat back into the Instant Pot.
Add corn, beans, diced tomatoes, chiles, ranch seasoning and taco seasoning.
Place the lid on and set the valve to “Sealed”.
Press the “Soup” button and set timer for 20 minutes.
Once the soup is done, turn valve to “Quick Release”.
Calories: 198 kcal | Carbohydrates: 2 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 54 mg | Sodium: 94 mg | Potassium: 224 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 40 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 2 mg