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Taco Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Simple Taco Soup

A hearty and flavorful taco soup made quickly in your pressure cooker, combining tender ground beef, beans, corn, and a perfect blend of spices for a comforting meal in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 350 kcal

Ingredients
  

Main ingredients

  • 2 teaspoon Olive oil to start off that sizzle and keep things smooth
  • 1 ¼ lbs Lean ground beef gets browned and crumbly, delivers hearty protein
  • 1 medium Yellow onion chopped, about 1 ½ cups, adds a sweet onion crunch once cooked
  • 2 cloves Garlic minced, around 2 tsp, bring out that punchy garlicky good stuff
  • 1 Jalapeno seeded and finely chopped for a kick, optional
  • 2 cans (14.5 oz each) Diced tomatoes with green chiles adding that tangy and spicy base
  • 1 can (14 oz) Low-sodium beef broth offers that rich, meaty depth without overpowering
  • 1 can (8 oz) Tomato sauce thickens the soup and keeps flavors thick and cozy
  • 1 tablespoon Chili powder seasoning
  • 1 teaspoon Cumin seasoning
  • ¾ teaspoon Paprika seasoning
  • ¼ teaspoon Oregano seasoning
  • 1 ½ tablespoon Dry ranch dressing mix to bind it good
  • 1 ½ cups Frozen corn adds sweetness and bulk
  • 1 can Black beans drained and rinsed
  • 1 can Pinto beans drained and rinsed

Instructions
 

Instructions

  • Heat the 2 teaspoon olive oil in your pressure cooker pot over medium heat. This gets the base ready for your beef and veggies, and you gotta wait till it’s shimmering.
  • Add the lean ground beef and start breaking it up with a spoon. Brown it all up real good till no pink is left and you see that tender pull starting on the meat.
  • To the browned beef, toss in the chopped onion, minced garlic, and jalapeno if you’re using it. Cook 'em till soft and smelling awesome, about 3-4 minutes.
  • Pour in both cans of diced tomatoes with green chiles. Stir to mix and grab that spoon to get all bits stuck on the bottom.
  • Add your 1 can beef broth and tomato sauce next, then season with chili powder, cumin, paprika, oregano, and ranch mix. Stir everything up so all the spices start loving each other.
  • Lock on the lid making sure the sealing ring is snug and the float valve is down for the first step. Turn the heat up till the float valve rises signaling pressure build is happening. Once pressure is at its peak, reduce heat to low so the cooker can keep steady pressure. Let it cook for 10 minutes.
    After time’s up, do a quick pressure release by carefully lifting the float valve to let out steam. Open the lid away from your face, give the soup a stir, and look at that rich, hearty taco soup ready to go.

Notes

Serve with shredded cheese, diced avocado, and tortilla strips for creamy and crunchy toppings. Store leftovers in airtight containers in the fridge up to 4 days or freeze for up to 3 months. Reheat gently with broth to maintain texture.