Easy Taco Soup Recipe – Slow Cooker or Stove Top
This easy and hearty taco soup recipe is perfect for quick meals prepared in either a slow cooker or on the stove top. Packed with savory beef, beans, corn, and zesty taco seasoning, it’s a delicious dinner option that the whole family will love.
Equipment
- 1 Pressure cooker or soup pot
Ingredients
Ingredients
- 1 pound Ground beef or ground turkey or chicken
- ½ cup Chopped onion
- 16 ounce Can black beans or kidney or chili beans
- 1 cup Corn kernels (fresh, frozen thawed, or canned drained)
- 4 ounce Can chopped chilies or a can of tomatoes and chilies like Rotel
- 14 ounce Can diced roasted tomatoes
- 8 ounce Can tomato sauce or tomato puree
- 2 cups Beef stock or chicken stock (depending on meat choice)
- 1 ounce Package taco seasoning
- Toppings such as grated cheese, sour cream, or avocado
Instructions
Instructions
- In large dutch oven or soup pot cook ground meat and onion crumbling as you cook. After cooked through remove accumulated grease if any.
- For slow cooker method: add beef and onion mixture and remaining ingredients. Cook on low for 5-6 hours or high for 2-3 hours. Taste for additional salt and pepper if needed.
- For stove top method: add remaining ingredients to pot and simmer for 30 minutes tasting for additional salt and pepper as needed.
- Serve with sour cream, avocado, and tortilla chips if desired.
- Brown your ground beef or turkey in the pressure cooker’s pot over medium heat until fully cooked. Drain excess fat.
- Toss in chopped onion and cook for about 3-4 minutes until soft and sweet-smelling.
Notes
Store leftovers in airtight containers in the fridge for up to four days or freeze for up to three months. Reheat gently and add broth if needed to thin soup.