Easy Taco Soup (Instant Pot, Stovetop, or Crockpot) Recipe
This easy taco soup is a hearty and flavorful meal perfect for any day of the week. Made with lean ground meat, fresh vegetables, beans, and corn, it combines bold spices and a tangy lime finish for a comforting bowl. You can prepare it quickly using an Instant Pot, stovetop, or slow cooker, making it a versatile choice for any kitchen setup. Top with your favorite taco fixings for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes Instant Pot cooking + 10 minutes prep, or 30 minutes stovetop simmer, or 7 hours slow cooker
- Total Time: 25 minutes (Instant Pot), 45 minutes (Stovetop), or 7 hours 15 minutes (Slow Cooker)
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
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 diced 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 (plus more for serving, optional)
- Salt and pepper, to taste
Optional Taco Toppings
- Diced avocado
- Fresh cilantro, chopped
- Green onion, sliced
- Shredded cheese
- Tortilla chips
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Instant Pot Preparation: Select the ‘Saute’ function on your Instant Pot and heat the oil. Once hot, add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 5-7 minutes until the meat is cooked through and no longer pink.
- Add Spices and Liquids: Stir in chili powder, cumin, oregano, tomato sauce, water or broth, fire-roasted tomatoes, black beans, and corn. Mix well to combine all ingredients.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 8 minutes. After cooking, allow 5-7 minutes of natural pressure release before turning the valve to venting to release any remaining pressure.
- Finish the Soup: Remove the lid carefully. Stir in sour cream and lime juice, then season with salt and pepper to taste. Serve hot with your choice of toppings.
- Stovetop Preparation: Heat oil in a large pot or Dutch oven over medium heat. Add the ground meat, garlic, onion, bell pepper, zucchini, and carrots. Cook and stir for 7-9 minutes until meat is no longer pink.
- Add Remaining Ingredients: Mix in the chili powder, cumin, oregano, tomato sauce, fire-roasted tomatoes, black beans, corn, and water. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for 15 minutes, or until the carrots are tender.
- Final Touches: Stir in sour cream and lime juice. Season with salt and pepper. Serve warm with optional toppings.
- Slow Cooker Preparation: On the stovetop in a skillet or Dutch oven, heat oil over medium heat. Add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Cook for 7-9 minutes until meat is cooked through.
- Transfer to Slow Cooker: Add cooked meat and vegetable mixture to the slow cooker. Add chili powder, cumin, oregano, tomato sauce, fire-roasted tomatoes, black beans, corn, and water. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Finish and Serve: Stir sour cream and lime juice into the soup just before serving. Season with salt and pepper to taste. Offer optional toppings for enhancing the dish.
Notes
- You can swap the ground meat for ground chicken or turkey to suit your preference or dietary needs.
- Adjust the chili powder and cumin according to heat and flavor preference.
- For a vegetarian version, omit meat and add an extra can of beans or vegetables.
- If you prefer thicker soup, simmer uncovered on the stovetop for a few more minutes to reduce liquid.
- Serve with tortilla chips or warm tortillas for a complete meal.
- Lime juice brightens the soup and balances the spices; don’t skip it.
- Optional toppings add texture and extra flavor, so customize as desired.
Keywords: taco soup, instant pot soup, easy soup recipe, ground beef soup, Mexican soup, quick dinner, healthy soup
