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Easy Healthy Taco Soup is an easy meal, packed with vegetables and requires no chopping! With Instant pot, slow cooker and stovetop instructions, this soup can be made any way you like it!
Easy Taco Soup
This is one of those meals you will want to keep on repeat during the winter! I am all about Taco Tuesday but when it’s nearly freezing outside, I’m opting for Taco Soup instead. This soup can be made in a slow cooker, instant pot, or on the stovetop. It is full of healthy pantry staples that don’t require any chopping!
This taco soup recipe requires minimal clean up and comes together so quickly. This soup is also super comforting, which is one of my favorite things about soup. A big bowl of soup when it’s a little chilly or rainy outside is the best!
What ingredients do you need for Taco Soup?
This easy and delicious taco soup can be made totally hands-off with a slow cooker or instant pot! I love to top mine with some avocado slices, shredded cheese, and tortilla chips. To make this deliciously hearty soup all you need is:
- Ground beef- you can also use ground chicken, turkey or an imitation meat
- Bell pepper- chopped
- Green chilies- chopped
- Canned tomatoes with green chilies
- Tomato sauce
- Black beans
- Pinto beans
- Beef broth
- Taco seasoning- if you’re looking for a homemade recipe, check out this one here
- Topping- avocado, shredded cheese, tortilla chips (optional)
How do you make Slow Cooker Taco Soup?
Slow Cooker Method:
Brown your ground beef, drain any fat and set that aside. In your slow cooker, add the ground beef and all of the soup ingredients. Stir it well and then let it cook on low for 8 hours or 3-4 hours on high. And that’s all!
Instant Pot Method:
Turn your Instant Pot on sauté mode, spray the bottom of the pan and cook the meat and drain off any grease. Turn the Instant Pot off and add the remaining soup ingredients, stir it well. Put the lid on and turn the valve to sealing, and select manual or pressure cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down. Once the cooking time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.
Stove-Top Method:
Brown your ground beef in a large pot and drain any grease. Pour the rest on your ingredients into the pot, let it boil, then turn it down to a simmer and let your soup simmer for 30 minutes.
Can I Make Taco Soup Meatless?
Absolutely! If you want to skip the ground beef and make this soup a healthy meatless meal, just replace the ground beef with an imitation meat. You’ll still have a hearty, protein-packed, delicious soup!
How to Store and Reheat Taco Soup
To store this soup, place in either a plastic or glass container with an airtight lid. Be sure your soup is completely cooled before placing in a container. Place in the fridge. This soup will stay fresh for up to four days. To reheat, put your soup in a microwave safe bowl and warm in the microwave in 30 second increments until your desired temperature is reached. You can also reheat this soup on the stove top.
What to serve with Taco Soup?
If you enjoy garnishes on your soup, check out this list of 25+ Keto Soup Garnishes for some great ideas! We served this soup with these Keto Cheddar Garlic Biscuits, but if you’re looking for more options, I’ve got a great list of 30+ Keto Bread Recipes. My husband requested a side of Cheddar Roasted Broccoli, which is one of our favorites! We ended the meal with this decadent Peanut Butter Cup Pie! For more great slow cooker recipes, check out this list of 40+ Easy Weeknight Crockpot Meals!
More healthy soup recipes
- Keto Broccoli Cheddar Soup with Chicken
- Easy Sicilian Chicken Soup (low carb + gluten free)
- Homemade Tomato Soup Recipe
- Keto Cheesy Chicken Enchilada Soup
- The Best Gluten Free Soup Recipes
Easy Taco Soup (Instant Pot or Slow Cooker)
Ingredients
- 1 pound ground beef, drained and rinsed
- 1 bell pepper, chopped
- 1 (4 ounce) can green chilies
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (32 ounce) carton beef broth
- 1 (1 ounce) packet taco seasoning
Instructions
SLOW COOKER VERSION:
- Heat a large skillet to medium heat, lightly spray with cooking spray. Brown the ground beef, drain any fat and set aside.
- In a 6-8 quart slow cooker add the ground beef and all of the soup ingredients. Stir well.
- Cook on low for 8 hours or high for 3-4 hours.
Notes
INSTANT POT VERSION:
- Turn the Instant Pot on sauté mode, spray the bottom of the pan, cook the meat, and drain off any grease.
- Turn the Instant Pot off and add the remaining soup ingredients, stir well.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cook time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this soup. It’s very delicious, and more importantly, very easy to prepare. And it can be made with basic pantry ingredients, so I can pretty much make this whenever I want. ?
Delicious soup! I’ve made it in my Instant Pot and everybody raved about it! Will be making it again for sure!