This easy Taco Soup recipe is one of those recipes that I almost always have all of the ingredients for, and is a crowd-pleaser! This soup will warm you up and fill your belly during the upcoming colder months! You won’t believe how yummy, comforting and easy it is. This one-pot meal can also be made in the Crock Pot or stove-top! We love anything taco, whether it’s paneer tacos, taco pasta, or cheesecake tacos. We love the bold taste in Mexican-style food, and could eat it every single day, and never get tired of it! The flavors of Mexican food are very similar to Indian food. This taco soup is our recent favorite. It is perfect for family taco night and one my entire family and friends enjoy.
About Easy Taco Soup Recipe
This vegetarian taco soup is made with black beans, loads of vegetables, Rotel tomato and chili, crushed tomatoes, taco seasoning, and cheese. It is full of zesty, crave-worthy flavors, plus it’s perfectly hearty and filling. It is very similar to chili. And the bonus is, you only need one pot, which means fast clean-up. This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty.
Why do we love this recipe?
Perfect warming dish for a cold day and it’s a snap to prepare.Healthy, comforting, filling, and perfect crowd pleasure recipe.It’s budget-friendly.Perfect dump and go recipeFull of zesty and crave-worthy flavorThis soup is nothing fancy, it’s just home-style comfort food at its best!
Taco Soup Ingredients
Bell pepper – I have used red and green varieties. You can use whatever is on hand.Olive oil – this is used to sauté veggies.Onion and garlic – brown or yellow onion can be substituted. And for garlic, use fresh for the maximum flavors.Jalapeno – if you want to make it mild, skip it.Canned diced tomatoes with green chilies and regular diced tomatoes – I have two kinds of diced tomatoes here, one with green chilies and another one is simple.Low-sodium vegetable stock for extra flavors.Taco seasoning for that Mexican flavor.Frozen corn – You can use fresh too.Canned black beans – when I don’t have black beans I use pinto beans or great northern beans.Cheese – for a creamy texture, I have added medium cheddar cheese. You can skip it to make this soup vegan.Cilantro – use lots of cilantro for the best flavors.Toppings – this taco soup is just like a taco, load it up how you like. I always serve it with a lot of tortilla chips, cheese, cilantro, avocado, and sour cream.
Step by step process
Turn on an instant pot on sauté normal mode. Once hot, add oil, garlic, onion, jalapenos, corn, and bell peppers. Saute for 30 seconds.Now add vegetable stock, Ro-tel, black beans, salt, and taco seasoning. Mix everything well. Make sure nothing is stuck t the bottom.Now add canned diced tomatoes. DO NOT stir.Cover the Instant pot with its locking lid, vent valve in sealing position.Now press the manual/pressure cook button and set a timer for 6 minutes under high pressure.
Once 6 minutes are over, let the pressure release naturally for 10 minutes and then carefully quick release the pressure. Open the instant pot, add grated cheese and cilantro. Mix well. Your Instant pot taco soup is ready. Take it in a serving bowl, garnish it with some more cheese, cilantro, avocado, sour cream, some jalapenos and enjoy it with some tortilla chips.
Be sure to drain and rinse beans so soup isn’t overly salty.If you don’t like a spicy soup, omit the jalapeño pepper.This soup has more liquid. If you want more hearty reduce the amount of stock than the indicated amount.
More Hearty Soup recipes
Instant Pot Minestrone SoupInstant Pot Stuffed Pepper SoupVegetable Wild Rice Soup (Instant Pot and Stove-Top)Instant Pot 15 Bean SoupInstant Pot Wild Rice Mushroom Soup
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