This easy taco soup recipe can be made in 30 minutes on the stove top, Instant Pot, or slow-cooked in the Crock Pot for a healthy Mexican-inspired, make-ahead, one-bowl meal.
I’m a big fan of soups inspired by favorite meals. Case in point? Recipes like my crockpot lasagna soup, cheeseburger soup, and turkey pot pie soup. My taco soup was inspired by my mother-in-law’s homemade Taco Bell Tacos. Unlike a lot of taco soup recipes on the web, I skip the ranch dressing packet flavoring (I prefer to top with real sour cream at the end) and the taco seasoning packet and use real food Mexican spices instead. Beans, ground beef, and spicy tomatoes give this soup the same signature flavor. In the words of Rachel Ray, this easy taco soup eats more like a “stoup,” aka stew meets soup.
We all have different cooking styles and different needs. Fast. Slow. Later. That’s why I’m giving you this recipe with 3 sets of directions. Crock Pot. Instant Pot. Just one pot. You choose. It’s perfect for fast weeknight eats, make-ahead party feasts, or double it and freeze half for later meal-planning feats. However you decide to make it, you’ll love this hearty, healthy, totally flavorful soup, and once you’ve emptied your bowl you feel like you’ve actually eaten a meal.
What’s In This Easy Taco Soup
I grew up with a dad who always had back-ups. And back-ups for back-ups. I’ve become my stock-the-pantry dad with cans of tuna fish and packages of pasta and bottles of hot sauce stacking my shelves. When it comes to making meals on the fly, it’s a relief to know I can head to the cupboard and freezer turn nothing into something because I have just about everything already on hand.
Here’s what’s in this taco soup recipe:
- Ground beef. I use 85% ground chuck or 90% lean ground sirloin
- Yellow onion
- Tomato paste
- Canned tomatoes with green chiles
- Black beans (canned)
- Chili beans (canned)
- Frozen corn kernels (or canned work too)
- Ground chile powder, cumin, and garlic powder
- Kosher salt
How to Make Taco Soup
The ingredient list remains the same whether you make this soup on the stove top, in the Crock Pot, or in the Instant Pot. The only variance will be how much water you add to the soup (less liquid for IP and slow cooker since the steam doesn’t escape), and when to transfer ingredients to the other cooking vessel.
To make this recipe in the Instant Pot or slow cooker, scroll down for instructions below.
To start, I use 85% lean ground beef. Feel free to use a leaner meat if you like. I like the flavor the extra bit of fat imparts. Brown the beef on the stove top (or SAUTÉ in the Instant Pot), then add the onions to soften.
Add tomato paste adds depth, a bit of acid, and umami to this soup. I keep a squeeze tube of tomato paste in my fridge for small additions to recipes like this. Cook it for a minute or two with the onions and ground beef to take away the raw flavor and sweeten it’s flavor just a bit more.
Use canned chlle spiced tomatoes. I used two varieties of canned Rotel tomatoes in this soup, one mild and one spicy to get that medium chile heat.
Rinse and drain the black beans before adding to your soup. To keep the broth red and clear, rinse the juice away from the beans which will muddie the broth. The chili beans are fine to add with their juice.
Taco Soup Toppings
Just like any taco, the toppings are the best part of the dish, and how everyone can make this soup their own.
To serve, set out a variety of toppings in small bowls and let everyone help themselves. Word to the wise, always have more cheese than you think you’ll need. Because what taco doesn’t love cheese?
- Tortilla chips
- Shredded cheese or crumbled Mexican cotija
- Chunky guacamole or diced avocado (here’s how to ripen avocados perfectly)
- Chopped onion or quick pickled onions
- Sour cream, Mexican crema, or plain Greek yogurt
- Cilantro
- Lime wedges
- Chopped jalapeño
How to Make Crock Pot Taco Soup
To make Crock Pot Taco Soup: In a skillet over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Transfer the meat mixture to a slow cooker and add the tomatoes, black beans, chili beans, corn, and spices and stir to combine. Stir in 3 cups water. Cover and cook on low for 6 hours or high for 3 hours. Taste for seasoning and top with your favorite taco toppings before serving.
This is the slow cooker I use.
How to Make Instant Pot Taco Soup
To make Instant Pot Taco Soup: Sauté the ground beef, onions, and tomato paste in the insert of the Instant Pot. Add the spice seasonings and cook for 1-2 minutes. Add the tomatoes, corn, and 3 cups water and bring to a boil. Lock the lid into place and seal. Set to Pressure Cook for 8 minutes. Allow the soup to Naturally Release for 15 minutes, then Quick Release the pressure valve with the handle of a wooden spoon until the soup has vented all the way. Stir, taste for seasoning, garnish and serve.
This is the Instant Pot I use.
What to Eat With Taco Soup
This soup is all about the toppings:
How Long Is Taco Soup Good For?
This soup can be made ahead of time or frozen for later. It’s good for 4-5 days in the refrigerator, or freeze in freezer safe ziploc bags for up to 2 months.
More Easy Soup Recipes
- Broccoli Cheese And Potato Soup
- Tomato Basil Soup
- Easy Hamburger Vegetable Soup
- The Best French Onion Soup
- The Best Homemade Chicken Noodle Soup
- Slow Cooker Tortellini Soup With Sausage And Kale
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Taco Soup (Stove Top, Instant Pot or Crock Pot)
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 2 10-ounce cans Mexican flavor diced tomatoes with green chiles
- 1 15-ounce can black beans , rinsed and drained
- 1 15-ounce can chili beans , with juice
- 1 cup frozen corn kernels
- 4 cups water
- Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, and lime for serving
Instructions
To Make On the Stove Top
- In a large stock pot over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Stir in the tomatoes, black beans, chili beans, and corn. Add the water and bring to a boil, then reduce to a rolling simmer. Cook for 20-25 minutes, stirring occasionally. If you like a thicker soup, cook longer to thicken. Garnish with your favorite taco toppings and serve.
To Make In the Crock Pot Slow Cooker
- In a skillet over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Transfer the meat mixture to a slow cooker and add the tomatoes, black beans, chili beans, corn, and spices and stir to combine. Stir in 3 cups water. Cover and cook on low for 6 hours or high for 3 hours. Taste for seasoning and top with your favorite taco toppings before serving.
To Make In the Instant Pot
- Sauté the ground beef, onions, and tomato paste in the insert of the Instant Pot. Add the spice seasonings and cook for 1-2 minutes. Add the tomatoes, corn, and 3 cups water and bring to a boil. Lock the lid into place and seal. Set to Pressure Cook for 8 minutes. Allow the soup to Naturally Release for 15 minutes, then Quick Release the pressure valve with the handle of a wooden spoon until the soup has vented all the way. Stir, taste for seasoning, garnish and serve.
Notes
Nutrition
More Mexican Recipe Ideas
- Just Like Taco Bell Tacos Recipe
- The Best Mexican Stuffed Peppers
- Beyond Easy Chicken Mole Enchiladas
- The Best Steak Fajitas
- Quick And Easy Homemade Chile Verde Burritos
- Chipotle Shrimp Burritos With Simple Avocado Crema
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So delicious I made 2 changes just 1 can of spicy Rotel and add low sodium beef broth instead of water. So delicious
I’m glad you enjoyed Denise!
Excellent recipe with awesome flavor. I added extra onions and about 3 garlic cloves smashed and chopped but just a personal preference. We will be making this again.
Happy to hear you enjoyed Thomas!
Used the stove top recipe, took a little longer than expected, but the flavor was excellent. I did not add the full amount of water, fearing it would become too watery, only added 2 cups. Husband likes it better than my regular chili! Adding to the recipe file, thank you!
You really can’t mess up this recipe. Add more or less of what you like! Thanks Sarajane.
Made this today and we loved it. Had to use what I had on hand so I tweaked it a bit. I only had one can of rotel so I added a pint of home canned tomatoes plus Cholula sauce. I used a can of corn with liquid so I only added 2 c. of water and it was just right. I made a pan of cornbread to go with it for hubby and I ate mine ladled over tortilla chips. This is now one of our favorite Instant Pot recipes. Thank you.
Thank you for this Heidi. Really appreciate the banana information.
I usually buy a bag of avocados at Costco but found we never used them up in time and ultimately threw a couple away every time. I decided to buy an OXO Green Saver and now after they are ripe I put them in one and put in the fridge. Haven’t thrown one out since I bought it . read about in an article somewhere online and waa skeptical at the time.
Wow, that sounds like a great solution!
Made this tonight (just on the stove). The only thing I changed was plant-based meat. It was FANTASTIC! So flavorful as is. Off to look for more of your recipes to make!
So glad you enjoyed it Michelle.
Very tasty. Prep times are way off. Recipe says 20 min cook time. Just 8 min instapot and 15 min pressure reduction is more than that. Hence my lower rating.
Okay Jack, sorry I was off on my math. Hope you liked it anyway.
Will this freeze well or not???
Sure Rhonda. Freeze it for up to 3 months in a ziploc freezer bag.
Delicious! I like to put some fresh shredded cabbage, coleslaw mix or even broccoli slaw and pico de gallo at the bottom of the soup bowl before adding the hot soup. It adds a lot of freshness and some crunch.
Great idea!
This is so quick and easy to make. Especially for all of you working mom’s with school age children! My family Loved it!
I’m so glad you all liked it Malissa. It’s a good one for weeknight kids eats for sure! Thanks for the comment.
great insta pot recipe, like that it works well basically throwing all the ingredient s in and letting the pot do the work, thank you!
It’s so versatile Sabrina, so you can make it with whatever appliance you have in your kitchen.
Hi! When do you add the beans in the Instant Pot version? Thanks!
Thanks for the question Sheela. Add them after the beef is browned then set to cook. Enjoy!