Taco Soup Recipe

This easy taco soup recipe is full of hearty Mexican flavor! It's a one-pot meal made on the stovetop, crockpot or Instant Pot with ground beef, corn, beans and seasonings.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

1 pound ground beef , or ground turkey
1 medium sweet onion , finely chopped
1 red bell pepper , chopped
1 green bell pepper , chopped (optional)
1-2 Tablespoons taco seasoning , to taste
½ teaspoon garlic powder
1 (15-ounce) can black beans , drained and rinsed
1 (15-ounce) can kidney beans , drained and rinsed
1 (15-ounce) can pinto or white beans , drained and rinsed (optional)
1 (15-ounce) can corn
1 (15-ounce) can tomato sauce
1 (10-ounce) can Rotel tomatoes
1 (15-ounce) can diced tomatoes
1/4-1/2 cup fresh salsa
¼ cup chopped cilantro
Salt , to taste
Pepper , to taste

Optional toppings: Sour cream, Shredded cheese, Avocado, Lime, Tortilla strips

Instructions

Brown beef with veggies. In a large pot, add 1 pound ground beef and cook over medium-heat for a few minutes. Add 1 onions and green and red bell peppers and sauté 3 minutes, or until softened. Drain any grease, then stir in 1-2 Tablespoons taco seasoning and 1/2 teaspoon garlic powder. Salt and pepper, to taste.
Add in beans and tomatoes. Add in 1 can black beans, 1 can kidney beans, 1 can pinto beans, if using, corn, 1 can tomato sauce, 1 can Rotel, 1 can diced tomatoes, and 1/2 cup salsa until combined.
Simmer, stirring occasionally, 20 to 40 minutes, or longer if time allows. Add 1/2 to 1 cup warm water if starts to thicken. Stir in cilantro. Salt and pepper, to taste.
Ladle into bowls and top with desired toppings. We love to serve with tortilla chips.

Notes

Topping: If you have a little bit of time, I recommend topping the soup with homemade tortilla strips. Or dip it with tortilla chips or fritos.

Crockpot version: Brown beef, onions, and bell peppers in a skillet first. Add all ingredients to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours.

Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.

To freeze: Let soup cool completely. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator overnight or microwave. Simmer in a pot over low-heat until warm.

Nutrition