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!
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!
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
- bell pepper
- green chilies
- canned tomatoes with green chilies
- tomato sauce
- black beans
- pinto beans
- beef broth
- taco seasoning
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.
Brown your ground beef in a large pot, 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 sit 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 chickpeas. You’ll still have a hearty, protein-packed, delicious soup!
More easy and healthy soup recipes to try this season:
- Slow Cooker Winter Vegetable Soup with Split Red Lentils
- Classic Chicken Soup
- Turmeric Roasted Cauliflower Soup
- Detox Vegetable Soup
- Moroccan Roasted Acorn Squash Soup
- 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
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.
INSTANT POT VERSION:
Turn the 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 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.
Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 494mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 20g