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When you think of quick meals, you might picture bland takeout, but there's a world of flavor waiting in your Instant Pot. With these 7+ easy and flavorful 8-can taco soup recipes, you can whip up satisfying dishes with minimal effort. Each recipe is designed for busy schedules, yet they promise bold tastes that everyone will love. Curious to see how simple ingredients can transform into a hearty meal? Let's explore your options.
Key Takeaways
- Classic 8-Can Taco Soup is quick to prepare using canned ingredients, perfect for busy weeknights or gatherings.
- Customize spice levels and toppings like cheese, sour cream, or avocado to suit personal tastes.
- Instant Pot cooking allows for a flavorful soup in just 10 minutes under high pressure.
- Variations like Cheesy Taco Soup and Beefy Chili Taco Soup offer different flavors while maintaining simplicity.
- Vegetarian options like Black Bean Taco Soup provide hearty meals without meat, suitable for all diets.
Classic 8-Can Taco Soup
Classic 8-Can Taco Soup is a hearty and flavorful dish that's perfect for busy weeknights or cozy gatherings. Using your Instant Pot, this recipe combines a variety of canned ingredients to create a delicious and filling soup that's both easy to make and packed with flavor.
The beauty of this dish lies in its simplicity; with minimal prep time and a quick cooking process, you'll have a satisfying meal ready in no time. This soup isn't only convenient but also customizable. Feel free to adjust the spice levels or add your favorite toppings such as cheese, sour cream, or avocado.
It's a versatile recipe that can easily feed a crowd or provide you with leftovers for the week ahead. Let's explore the ingredients and cooking instructions to get started on this delightful taco soup.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can beef broth
- 1 packet taco seasoning
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions:
- Begin by adding all the canned ingredients — black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, tomato sauce, and beef broth — into the Instant Pot. Stir well to combine.
- Sprinkle the taco seasoning over the mixture and gently fold it in. Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position.
- Select the "Soup" setting or set the manual timer for 10 minutes on high pressure. Once the cooking time is complete, allow for a natural release for about 10 minutes, then carefully switch to a quick release to release any remaining pressure.
Extra Tips:
For added depth of flavor, consider sautéing some onions and garlic in the Instant Pot before adding the canned ingredients.
You can also experiment with different types of beans or add fresh ingredients like bell peppers or corn for a twist. This soup can be stored in the refrigerator for up to five days, making it an excellent option for meal prep.
Don't forget to top your soup with your favorite garnishes for an extra touch of flavor!
Spicy Turkey Taco Soup
Spicy Turkey Taco Soup is a delicious, hearty dish that combines the flavors of traditional tacos with the comforting warmth of a soup. Perfect for busy weeknights or a cozy weekend meal, this recipe can be made quickly and easily in your Instant Pot. With lean ground turkey, fresh vegetables, and a kick of spices, it's a nutritious option that everyone will love.
The soup isn't only satisfying but also very versatile, allowing you to customize it according to your taste preferences. This flavorful soup is great on its own, but you can also serve it with your favorite toppings to enhance the experience. Consider adding shredded cheese, avocado slices, sour cream, or fresh cilantro for added flavor and texture.
Whether you're feeding a crowd or just looking for leftovers for lunch, Spicy Turkey Taco Soup is sure to become a family favorite.
Ingredients:
- 1 lb ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups chicken or vegetable broth
- 1 packet taco seasoning
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, sour cream, cilantro
To prepare the Spicy Turkey Taco Soup, start by setting your Instant Pot to the sauté function. Add the ground turkey and cook until browned, breaking it apart with a spatula.
Once the turkey is browned, add the diced onion, bell pepper, and minced garlic to the pot. Sauté for about 3-5 minutes until the vegetables are softened. Then, add the taco seasoning, cumin, salt, and pepper, stirring well to combine.
Next, incorporate the black beans, corn, diced tomatoes, and chicken broth into the pot. Stir everything together and make sure nothing is stuck to the bottom of the pot.
Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for about 5 minutes before performing a quick release.
Carefully open the lid, stir the soup, and adjust seasoning if needed. Serve hot with your desired toppings.
Extra Tips:
For an even spicier kick, consider adding jalapeños or a dash of hot sauce during cooking. You can also customize the soup by adding additional vegetables such as zucchini or carrots.
If you prefer a thicker consistency, you can let the soup simmer on the sauté setting for a few minutes after cooking to reduce the liquid. Enjoy your Spicy Turkey Taco Soup with tortilla chips for a crunchy texture contrast!
Vegetarian Black Bean Taco Soup
Vegetarian Black Bean Taco Soup is a hearty and flavorful dish that packs a punch of deliciousness without the meat. Perfect for busy weeknights, this soup comes together quickly in your Instant Pot, providing a satisfying meal that's both healthy and comforting.
With a blend of spices, beans, and fresh vegetables, this recipe is sure to be a hit for everyone at the dinner table, whether they're vegetarian or not. This soup isn't only easy to prepare but also allows for great flexibility with ingredients. You can customize it to suit your taste preferences or use whatever vegetables you have on hand.
Serve it with your favorite toppings like avocado, cilantro, or cheese, and enjoy a bowl of warm, nourishing goodness.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese
Cooking Instructions:
- Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes until fragrant.
- Add in the black beans, diced tomatoes, vegetable broth, taco seasoning, cumin, chili powder, salt, and pepper. Stir well to combine. Close the lid, ensuring the steam valve is set to sealing, and cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure. For an extra layer of flavor, you can let the soup simmer on the sauté function for a few minutes after cooking, allowing the flavors to meld together even more.
Serve hot with your choice of toppings for a delightful finish.
Extra Tips:
Feel free to experiment with different vegetables or beans to suit your taste—zucchini, corn, or kidney beans can make great additions.
If you prefer a spicier kick, consider adding jalapeños or a splash of hot sauce. This soup also freezes well, so you can make a big batch and save some for later, making it a great option for meal prep.
Creamy Chicken Taco Soup
Creamy Chicken Taco Soup is a delightful and comforting dish that combines the flavors of traditional tacos with a creamy twist. This Instant Pot recipe is perfect for busy weeknights, as it requires minimal prep time and cooks quickly under pressure. Packed with shredded chicken, beans, corn, and a blend of spices, this soup isn't only delicious but also healthy.
The creaminess comes from the addition of cream cheese, which melts into the soup, creating a rich and satisfying base that will please the whole family.
This recipe is incredibly versatile, allowing you to customize it to your taste. Feel free to adjust the spices or add your favorite taco toppings, such as avocado, cheese, or sour cream. Serve it on its own or alongside tortilla chips for a delightful crunch. Enjoy a warm bowl of this Creamy Chicken Taco Soup any day of the week!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup cream cheese, cubed
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh cilantro (optional for garnish)
- Tortilla chips (optional for serving)
Cooking Instructions:
- Begin by placing the boneless, skinless chicken breasts at the bottom of the Instant Pot. Add the black beans, corn, diced tomatoes with green chilies, and taco seasoning on top. Pour in the chicken broth, ensuring that the ingredients are well combined.
- Close the lid of the Instant Pot and set it to high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for about 5-10 minutes before carefully releasing any remaining pressure.
- After the pressure has been fully released, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot. Add the cubed cream cheese and stir until it melts and combines with the other ingredients, creating a creamy texture.
- If desired, add shredded cheddar cheese at this stage for extra flavor. Serve hot, garnished with fresh cilantro and accompanied by tortilla chips.
Extra Tips:
For an added kick, consider including diced jalapeños or a splash of hot sauce while cooking. You can also swap out the chicken breasts for rotisserie chicken to save time.
This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals. Just reheat gently on the stove or in the microwave before serving. Enjoy your delicious Creamy Chicken Taco Soup!
Southwest Quinoa Taco Soup
Southwest Quinoa Taco Soup is a vibrant and hearty dish that combines the flavors of classic taco ingredients with the added nutrition of quinoa. This soup isn't only delicious but also a great option for those looking for a healthy meal packed with protein and fiber. The Instant Pot makes it easy to prepare, allowing the flavors to meld beautifully while reducing cooking time.
With a few simple ingredients, you can have a warm and satisfying bowl of soup ready in no time. This soup is perfect for busy weeknights or when you're craving something comforting and nutritious. It's versatile too; you can easily customize it by adding your favorite toppings or adjusting the spice level to suit your taste.
Serve it with some tortilla chips or a dollop of sour cream for an added touch of flavor. Whether you're making it for yourself or for a gathering, this Southwest Quinoa Taco Soup will surely impress.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 4 cups vegetable broth
- 1 bell pepper, diced (any color)
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, shredded cheese, lime wedges
Cooking Instructions:
- Start by turning your Instant Pot on to the sauté setting. Add a splash of oil and sauté the diced onion and minced garlic for about 2 minutes until they're fragrant and translucent. Stir in the diced bell pepper and cook for an additional 2-3 minutes.
- Once the vegetables are softened, add the quinoa, black beans, corn, diced tomatoes, vegetable broth, taco seasoning, cumin, salt, and pepper to the pot. Stir well to combine all the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before performing a quick release to release any remaining pressure.
Extra Tips:
Always rinse quinoa before using it to remove its natural coating called saponin, which can give it a bitter taste. If you prefer a creamier texture in your soup, consider blending a portion of it before serving.
Feel free to adjust the levels of spices and toppings based on your preferences, and don't hesitate to add in other veggies or proteins to make it your own!
Beefy Chili Taco Soup
If you're looking to spice up your dinner routine, this Beefy Chili Taco Soup is a perfect choice. It combines the savory flavors of beef and spices with the heartiness of beans and vegetables, all cooked to perfection in your Instant Pot.
This dish isn't only satisfying but also quick and easy to prepare, making it an ideal option for busy weeknights or gatherings with friends and family.
With its rich flavors and comforting texture, this taco soup is sure to become a family favorite. Serve it with your favorite toppings, such as cheese, sour cream, or avocado, for a delicious and customizable meal that everyone will enjoy.
Let's explore the recipe and get cooking!
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 2 cups beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Cooking Instructions:
Start by setting your Instant Pot to the sauté mode. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
Once browned, drain any excess fat and add the diced onion and minced garlic. Sauté for another 2-3 minutes until the onion becomes translucent.
Next, add the black beans, kidney beans, diced tomatoes, diced tomatoes with green chilies, corn, beef broth, taco seasoning, cumin, salt, and pepper to the pot. Stir to combine all the ingredients well.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before quick-releasing any remaining pressure.
Stir the soup again before serving, and top with your choice of shredded cheese, sour cream, avocado, or cilantro.
Extra Tips:
For a spicier kick, consider adding sliced jalapeños or a dash of hot sauce to the soup.
Additionally, this recipe is very versatile; feel free to substitute ground turkey or chicken for the beef, or add in any vegetables you have on hand.
Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as the flavors meld together.
Enjoy your Beefy Chili Taco Soup!
Cheesy Taco Soup With Tortilla Chips
Cheesy Taco Soup with Tortilla Chips is a delightful, comforting dish that combines the rich flavors of taco seasonings with the creamy texture of cheese. This dish is perfect for busy weeknights or cozy weekends, where you want something hearty yet easy to prepare. The Instant Pot makes it even simpler by allowing you to sauté and pressure cook in one pot, resulting in a flavorful soup that will warm your soul and satisfy your cravings.
This recipe isn't only quick to prepare but also incredibly versatile. You can customize it to suit your preferences by adding your favorite toppings, such as sour cream, jalapeños, or avocado. The addition of crunchy tortilla chips adds a delightful texture and enhances the overall taste, making it a hit with family and friends alike.
Let's explore how to make this delicious Cheesy Taco Soup with Tortilla Chips!
Ingredients:
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips, crushed
- Salt and pepper to taste
- Optional toppings: sour cream, diced avocado, sliced jalapeños, fresh cilantro
Cooking Instructions:
- Set your Instant Pot to the sauté function. Add the ground beef or turkey, onion, and garlic. Cook until the meat is browned and the onion is translucent, about 5-7 minutes. Drain any excess grease if necessary.
- Stir in the black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Mix well to combine all the ingredients. Close the Instant Pot lid securely and set the valve to the sealing position. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, carefully release the pressure using the quick release method. Open the lid and stir in the shredded cheddar cheese until it melts and combines with the soup. Taste and adjust the seasoning with salt and pepper if needed.
Extra Tips:
For an even creamier texture, consider adding a splash of heavy cream or cream cheese just before serving. If you prefer a spicier kick, add some diced jalapeños or a few dashes of hot sauce to the pot.
This soup can also be made ahead of time and stored in the refrigerator for up to three days, making it a perfect meal prep option. Just reheat and enjoy with your favorite toppings!
Low-Carb Taco Soup
Low-Carb Taco Soup is a delicious and satisfying meal that packs all the flavors of traditional taco soup without the extra carbs. Perfect for those following a low-carb or ketogenic diet, this dish is rich in protein and healthy fats while being low in sugars and starches.
With the ease of an Instant Pot, you can whip up this hearty soup in no time, making it an ideal choice for busy weeknights or meal prepping for the week ahead.
This recipe is versatile, allowing you to customize it with your favorite low-carb ingredients. Feel free to add in extra veggies or adjust the spices to suit your taste. You'll find that this taco soup not only fills you up but also satisfies your cravings for comfort food without the guilt. Grab your Instant Pot, and let's get cooking!
Ingredients:
- 1 lb ground beef or turkey (lean)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no added sugars)
- 1 can (4 oz) diced green chilies
- 1 cup beef or chicken broth (low-sodium)
- 1 cup cauliflower rice (fresh or frozen)
- 1 tbsp taco seasoning (homemade or store-bought, low-carb)
- 1 cup bell peppers, diced (any color)
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, sour cream, cilantro
Cooking Instructions:
- Start by setting your Instant Pot to the sauté mode. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if needed.
- Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant.
- Next, add the diced tomatoes, green chilies, broth, cauliflower rice, taco seasoning, and bell peppers to the pot. Stir well to combine all the ingredients.
- Close the lid, ensuring the vent is sealed, and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes before carefully releasing any remaining pressure.
Extra Tips:
For added flavor, consider making your own taco seasoning using a mix of cumin, paprika, chili powder, and oregano to control the sodium content.
If you prefer a spicier soup, add some jalapeños or a dash of hot sauce. This low-carb taco soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage, making it a great meal prep option!
Taco Soup With Cornbread Topping
Taco Soup with Cornbread Topping is a delightful twist on a classic dish that combines the hearty flavors of taco soup with the comforting texture of cornbread. This dish is perfect for busy weeknights or cozy gatherings, as it's easy to prepare in your Instant Pot. The savory and spicy soup is loaded with beans, corn, and ground beef, while the cornbread topping adds a sweet contrast that makes each bite a satisfying experience.
To elevate your Taco Soup, you can customize it with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. Whether you're serving it for dinner or meal prepping for the week, this dish is versatile and delicious. Let's plunge into the ingredients and cooking instructions for this scrumptious recipe!
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet taco seasoning
- 2 cups beef broth
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions:
- Start by setting your Instant Pot to the sauté function. Once hot, add the ground beef and diced onion, cooking until the beef is browned and the onion is tender. Drain any excess fat.
- Stir in the black beans, kidney beans, corn, diced tomatoes, taco seasoning, and beef broth. Close the lid, seal the vent, and cook on high pressure for 10 minutes. Once done, allow for a quick release of the steam.
- While the soup is cooking, prepare the cornbread topping. In a mixing bowl, combine cornmeal, milk, egg, sugar, vegetable oil, baking powder, and salt until well mixed.
After the soup has finished cooking, carefully release the lid and pour the cornbread mixture over the soup in the Instant Pot. Close the lid again and set to cook on high pressure for an additional 10 minutes. Allow for a natural release for 5 minutes, then quick release any remaining steam.
To guarantee the best results with your Taco Soup with Cornbread Topping, consider these extra tips. For a spicier kick, add jalapeños or a dash of hot sauce to the soup.
Feel free to substitute the ground beef with ground turkey or a vegetarian alternative for a lighter option. If you prefer a thicker soup, let it simmer for a few minutes after releasing the pressure.
Finally, always check the doneness of the cornbread topping; it should be golden brown and firm to the touch before serving. Enjoy your hearty meal!
Buffalo Chicken Taco Soup
Buffalo Chicken Taco Soup is a delicious twist on traditional taco soup, combining the zesty flavors of buffalo chicken with hearty ingredients to create a comforting and satisfying dish.
Perfect for a quick weeknight dinner or a cozy gathering, this Instant Pot recipe guarantees that your meal is cooked fast while maximizing flavor. The combination of shredded chicken, spicy buffalo sauce, and classic taco ingredients will have everyone coming back for seconds.
This recipe isn't only simple to prepare but also easily customizable to suit your taste preferences. You can adjust the level of spiciness by using more or less buffalo sauce, or even mix in different toppings like avocado, cheese, or sour cream.
The Instant Pot makes cooking a breeze, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1/2 cup buffalo sauce
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese (for topping)
- Optional toppings: sour cream, green onions, avocado, tortilla chips
Cooking Instructions:
- Begin by placing the boneless, skinless chicken breasts at the bottom of the Instant Pot. Add the black beans, corn, diced tomatoes with green chilies, chicken broth, buffalo sauce, and taco seasoning on top of the chicken.
- Stir gently to combine the ingredients. Close the lid of the Instant Pot, making sure the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure. Open the lid and shred the chicken with two forks right in the pot, mixing it into the soup.
Extra Tips:
For an extra layer of flavor, consider marinating the chicken in buffalo sauce for a few hours before cooking.
You can also experiment with different types of beans or add vegetables like bell peppers for added nutrition. When serving, set up a toppings bar to allow everyone to customize their bowl with their favorite garnishes, making it a fun and interactive meal.
Mediterranean-Inspired Taco Soup
Looking to add a unique twist to your taco soup? Try this Mediterranean-inspired taco soup that combines classic taco flavors with vibrant Mediterranean ingredients. This delicious recipe is perfect for those who love bold flavors and want a nutritious meal that's easy to prepare in the Instant Pot. Packed with protein, fiber, and plenty of veggies, this soup isn't only satisfying but also a delightful fusion of cultures.
The Mediterranean-inspired taco soup is a great option for busy weeknights or cozy weekends. With just a few simple steps, you can have a hearty bowl of soup ready in no time. The combination of spices, fresh herbs, and ingredients like chickpeas and feta cheese brings a revitalizing twist to an otherwise traditional dish, making it a family favorite.
Ingredients:
- 1 lb ground turkey or chicken
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) tomato sauce
- 1 cup vegetable or chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup spinach, chopped
- ½ cup feta cheese, crumbled
- Fresh parsley, for garnish
- Optional: sliced olives, diced cucumbers, or avocado for topping
To prepare the Mediterranean-inspired taco soup, start by setting your Instant Pot to the sauté mode. Add the ground turkey or chicken and cook until browned, breaking it apart as it cooks.
Once browned, add the diced onion and minced garlic, sautéing until the onion becomes translucent. Next, stir in the cumin, smoked paprika, oregano, salt, and black pepper, allowing the spices to bloom for a couple of minutes.
Afterward, add the chickpeas, diced tomatoes, tomato sauce, vegetable or chicken broth, and corn. Stir everything together, ensuring the ingredients are well combined.
Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, carefully release the pressure. Finally, stir in the chopped spinach and let it wilt, then serve the soup warm, topped with crumbled feta cheese and garnished with fresh parsley.
Extra Tips: For an extra layer of flavor, consider adding a splash of lemon juice or a sprinkle of za'atar seasoning before serving. Feel free to customize the toppings based on your preferences; olives, cucumbers, or diced avocado add a revitalizing touch.
This soup also freezes well, so make a double batch and save some for later!
Frequently Asked Questions
Can I Use Fresh Ingredients Instead of Canned for Taco Soup?
Absolutely, you can use fresh ingredients instead of canned for taco soup! Fresh vegetables, beans, and meats will enhance the flavor and nutritional value. Just make certain you adjust cooking times to accommodate the different textures.
How Long Does Taco Soup Last in the Refrigerator?
How long do you think taco soup stays fresh in the fridge? Typically, it lasts about 3 to 5 days. Just make sure it's stored in an airtight container to maintain its delicious flavor!
Can I Freeze Taco Soup for Later Use?
Yes, you can freeze taco soup for later use. Just let it cool completely, transfer it to an airtight container, and store it in the freezer. It'll last about three months before losing quality.
What Toppings Pair Well With Taco Soup?
When you're building a taco soup masterpiece, think of toppings as vibrant brushstrokes. You'll love adding shredded cheese, sour cream, fresh cilantro, diced avocado, and crunchy tortilla strips for that perfect finishing touch.
Are There Gluten-Free Options for Taco Soup Recipes?
Yes, there are plenty of gluten-free options for taco soup recipes. You can use gluten-free broth, beans, corn, and fresh vegetables, ensuring your soup remains delicious while catering to gluten-sensitive diets. Enjoy without worry!
