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Picture a steaming bowl of vibrant taco soup, rich with spices and hearty ingredients, ready to warm you up on a chilly evening. With the Instant Pot, you can whip up bold and spicy versions of this classic dish faster than you might think. Whether you crave beef, chicken, or a vegetarian take, there's a recipe waiting to ignite your taste buds. So, what's your next taco soup adventure going to be?
Key Takeaways
- Explore various Instant Pot taco soup recipes featuring bold flavors, including spicy beef, chicken variants, and customizable heat levels.
- Incorporate ingredients like black beans, corn, and spicy diced tomatoes to enhance the soup's flavor profile.
- Utilize the Instant Pot's sauté function for initial vegetable preparation before pressure cooking for maximum taste and tenderness.
- Experiment with different spices, such as chili powder and jalapeños, to create your desired level of spiciness in each recipe.
- Serve with toppings like shredded cheese, avocado, and cilantro to elevate the overall flavor and presentation of your taco soup.
Classic Instant Pot Taco Soup
Classic Instant Pot Taco Soup is a delicious and hearty dish that's perfect for busy weeknights or a cozy gathering with friends. This soup combines the bold flavors of taco seasoning with tender beans, hearty tomatoes, and savory ground beef, all cooked together in a matter of minutes thanks to the Instant Pot. The result is a comforting bowl of goodness that can be enjoyed on its own or topped with your favorite garnishes like cheese, sour cream, or fresh cilantro.
The beauty of this recipe lies in its simplicity and adaptability. You can easily customize it by adding in your favorite toppings or adjusting the spice level to suit your taste preferences. Whether you're feeding a crowd or just making a meal for yourself, this Classic Instant Pot Taco Soup is bound to become a go-to recipe in your kitchen.
Ingredients:
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 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) corn, drained
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (15 oz) tomato sauce
- 1 packet taco seasoning
- 1 cup beef broth (or chicken broth)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Cooking Instructions:
- Begin by setting your Instant Pot to the sauté mode. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Once browned, add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- After the beef and vegetables are cooked, turn off the sauté mode. Stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth. Mix everything well, making certain that the taco seasoning is evenly distributed throughout the mixture.
- Secure the lid on the Instant Pot and confirm 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 before doing a quick release for any remaining pressure.
Extra Tips:
For an even more flavorful soup, consider adding a splash of lime juice or some chopped jalapeños for a kick. You can also substitute the ground beef for a meat alternative or increase the quantity of beans for a vegetarian option.
If you prefer a thicker soup, simply reduce the amount of broth or let the soup simmer for an additional few minutes after pressure cooking. Enjoy customizing this recipe to suit your taste!
Spicy Beef Taco Soup
Spicy Beef Taco Soup is a flavorful dish that brings the zest of Mexican cuisine right to your kitchen, all while being quick and easy to prepare in your Instant Pot. This hearty soup is perfect for a weeknight dinner or a cozy gathering with friends and family.
With tender ground beef, beans, corn, and plenty of spices, it offers a satisfying meal that warms you from the inside out. Plus, the best part is that you can customize the heat level to suit your taste buds, making it as spicy or mild as you desire.
This recipe not only delivers on taste but also provides a nutritious option packed with protein and fiber. Serve it with your favorite toppings such as cheese, sour cream, or avocado for an extra touch of indulgence. You can have this delicious Spicy Beef Taco Soup ready in under an hour, thanks to the speed of the Instant Pot.
Let's explore the ingredients and cooking process to bring this mouthwatering soup to life.
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) corn, drained
- 1 can (28 oz) diced tomatoes with green chiles
- 2 cups beef broth
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro
Cooking Instructions:
- Start by setting your Instant Pot to the sauté function. Once it's hot, add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
- Add the diced onion and minced garlic to the pot, sautéing for an additional 2-3 minutes until the onion is translucent.
- Next, add the black beans, kidney beans, corn, diced tomatoes with green chiles, beef broth, taco seasoning, cumin, and chili powder to the Instant Pot. Stir everything together until well combined.
- Close the lid securely, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before performing a quick release for any remaining pressure.
- Open the lid, and season with salt and pepper to taste before serving.
Extra Tips:
For an even more robust flavor, consider adding a tablespoon of lime juice just before serving to brighten the dish.
You can also adjust the spice level by adding chopped jalapeños or using a spicier taco seasoning. If you have leftovers, this soup reheats beautifully and can be frozen for later enjoyment. Just be sure to store it in an airtight container to maintain its freshness!
Chicken Taco Soup With a Kick
If you're in the mood for a flavorful and hearty meal, chicken taco soup with a kick is the perfect dish to whip up in your Instant Pot. This recipe combines tender chicken, zesty spices, and a variety of fresh vegetables to create a warm and satisfying soup that's sure to please everyone at the table.
Plus, it's quick to prepare and can be tailored to your spice preference, making it a versatile option for family dinners or gatherings with friends.
Using the Instant Pot not only speeds up the cooking process but also locks in all the delicious flavors. With just a few simple steps, you can enjoy a comforting bowl of chicken taco soup that's packed with protein and nutrients.
Serve it with your favorite toppings, such as cheese, avocado, or cilantro, for an extra burst of flavor that will elevate the dish even more.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Cooking Instructions:
- Start by setting your Instant Pot to the sauté function. Add a splash of olive oil and sauté the diced onion and minced garlic until they become translucent, about 3-4 minutes. Season with salt and pepper.
- Add the chicken breasts to the pot, followed by the black beans, corn, diced tomatoes with green chilies, taco seasoning, chili powder, and chicken broth. Stir to combine all the ingredients, ensuring the chicken is submerged in the liquid.
- Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for 5 minutes, then perform a quick release to release any remaining pressure.
- Carefully remove the chicken breasts and shred them with two forks before returning the shredded chicken to the soup. Stir well and adjust seasonings if necessary.
Extra Tips:
To add even more flavor and heat to your chicken taco soup, consider incorporating fresh jalapeños or a splash of hot sauce before serving.
For a creamier texture, you can stir in a dollop of sour cream or cream cheese just before serving.
Don't forget to customize your toppings based on personal preferences—you can get creative with ingredients like crushed tortilla chips for crunch or fresh lime juice for a zesty finish! Enjoy your delicious and spicy chicken taco soup!
Vegetarian Instant Pot Taco Soup
Vegetarian Instant Pot Taco Soup is a hearty and flavorful dish that's perfect for those looking for a meatless meal without sacrificing taste. Packed with a variety of vegetables, beans, and spices, this soup isn't only nutritious but also incredibly easy to prepare using an Instant Pot. With its delicious blend of Mexican-inspired flavors, it's sure to become a favorite in your household.
The beauty of this recipe lies in its versatility; you can easily customize the ingredients based on what you have on hand or your personal preferences. Serve it up with some tortilla chips, avocado, or a dollop of sour cream for a satisfying and comforting meal. Whether you're preparing a quick weeknight dinner or hosting a gathering, this vegetarian taco soup will impress everyone at the table.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 2 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, shredded cheese, sour cream, tortilla chips
To prepare the Vegetarian Instant Pot Taco Soup, start by selecting the sauté function on your Instant Pot. Add the olive oil, allowing it to heat up before adding the diced onion and cooking until it becomes translucent.
Stir in the minced garlic and bell pepper, cooking for an additional 2-3 minutes. Next, add the zucchini, black beans, kidney beans, corn, diced tomatoes, vegetable broth, taco seasoning, cumin, salt, and pepper. Stir everything together to combine the ingredients well.
Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Select the manual or pressure cook function and set the cooking time for 10 minutes. Once the cooking cycle is complete, allow for a natural release for about 10 minutes before carefully switching the valve to release any remaining pressure.
Open the lid, give the soup a good stir, and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings.
Extra Tips:
For an even heartier soup, consider adding more vegetables such as carrots or spinach. You can also adjust the spice level by adding jalapeños or using a spicier taco seasoning.
If you prefer a creamier texture, try blending a portion of the soup before serving. Remember, the soup can be stored in the fridge for up to 5 days or frozen for later enjoyment, making it a great meal prep option!
Creamy Taco Soup With Cream Cheese
Creamy Taco Soup with Cream Cheese is a delightful twist on traditional taco soup, combining the rich flavors of taco seasoning with the smooth, creamy texture of cream cheese. This dish is perfect for a cozy family dinner or a casual gathering with friends.
The Instant Pot makes it easy to prepare, allowing all the flavors to meld together in no time. Plus, it's a one-pot meal, which means less cleanup for you!
This creamy soup isn't only delicious but also highly customizable. Feel free to add your favorite toppings like shredded cheese, sour cream, or tortilla chips for an extra crunch. It's a comforting bowl of goodness that everyone will love, making it a fantastic option for any occasion.
Let's explore the recipe!
Ingredients:
- 1 lb ground beef or turkey
- 1 onion, diced
- 1 bell pepper, 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 or vegetable broth
- 8 oz cream cheese, cubed
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Cooking Instructions:
- Turn on the Instant Pot and set it to the sauté mode. Add the ground beef or turkey, and cook until browned, breaking it apart with a spatula. Once cooked, drain any excess grease if necessary.
- Add the diced onion, bell pepper, and minced garlic, sautéing for about 3-4 minutes until the vegetables are softened.
- Next, add the black beans, corn, diced tomatoes with green chilies, taco seasoning, and broth to the pot. Stir everything together, ensuring that the seasoning is well distributed.
- Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, do a quick release of the pressure.
- Open the lid and stir in the cubed cream cheese until it melts and creates a creamy consistency. Season with salt and pepper to taste.
Extra Tips:
For added flavor, you can sauté the spices along with the meat and vegetables to enhance the aroma of the dish.
If you prefer a spicier soup, consider adding diced jalapeños or extra chili powder to the mix. This soup can also be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
Enjoy your Creamy Taco Soup with your favorite toppings for an extra touch!
Southwest Black Bean Taco Soup
The beauty of this recipe lies in its simplicity. In just about 30 minutes, you can have a delicious and satisfying meal that bursts with flavor. The combination of spices and fresh ingredients will have your taste buds dancing.
Top it off with your favorite garnishes, and you have a complete meal that's ready to impress.
Ingredients:
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cups vegetable or chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the olive oil to the pot and allow it to heat up.
Once hot, add the diced onion and bell pepper, and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Next, add the black beans, diced tomatoes (with their juices), corn, broth, chili powder, cumin, paprika, salt, and pepper. Stir until all ingredients are well combined.
Close the Instant Pot lid and set the valve to sealing. 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.
Carefully open the lid, stir the soup, and adjust seasoning if needed. Serve hot with your choice of toppings.
Extra Tips:
For added depth of flavor, consider adding a splash of lime juice before serving.
You can also customize this taco soup by incorporating additional vegetables or proteins, such as ground turkey or shredded chicken.
If you prefer a thicker consistency, you can puree a portion of the soup using an immersion blender.
This dish also freezes well, making it an excellent option for meal prep.
Instant Pot Taco Soup With Corn
If you're searching for a quick and flavorful meal that can be made in no time, search no more than Instant Pot Taco Soup with Corn. This dish is perfect for busy weeknights or a cozy weekend dinner, combining the bold flavors of taco seasonings with hearty ingredients like corn, beans, and tomatoes.
It's a one-pot wonder that not only saves you time on cooking and cleaning but also delivers a satisfying and nutritious meal that the whole family will enjoy.
This soup is incredibly versatile, allowing you to customize it with your favorite toppings or additional ingredients. Whether you prefer it spicy or mild, you can adjust the seasonings to suit your taste.
Serve it with tortilla chips, cheese, sour cream, or avocado for an added touch of deliciousness. The Instant Pot makes this dish a breeze, guaranteeing that the flavors meld beautifully in just a fraction of the time compared to traditional cooking methods.
Ingredients:
- 1 lb ground beef or turkey
- 1 cup diced onion
- 2 cloves garlic, minced
- 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
- 1 can (15 oz) tomato sauce
- 1 cup beef or chicken broth
- 1 packet taco seasoning
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips
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. Add the diced onion and garlic, and sauté for an additional 2-3 minutes until the onion becomes translucent.
- Once the meat is cooked and the onions are soft, turn off the sauté mode. Add the black beans, corn, diced tomatoes, tomato sauce, broth, and taco seasoning to the pot. Stir well to combine all the ingredients.
- Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes.
After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release for any remaining pressure. Once the pressure has been released, open the lid and give the soup a good stir.
Taste and adjust seasoning with salt and pepper as desired. Serve hot topped with your favorite garnishes.
Extra Tips:
To save even more time, you can prep your ingredients ahead of time or use frozen corn and pre-cooked meat. If you prefer a thicker soup, consider adding a tablespoon of cornstarch mixed with water at the end of cooking and sautéing for a couple of minutes.
This taco soup can be stored in the fridge for up to 3 days, or frozen for later use, making it a great option for meal prep. Enjoy!
Spicy Sausage Taco Soup
Spicy Sausage Taco Soup is a delicious and hearty dish that brings a kick of flavor to your dinner table. With the convenience of an Instant Pot, you can have this comforting meal ready in no time. The combination of spicy sausage, beans, and vibrant vegetables creates a satisfying blend that warms you from the inside out.
Perfect for a family gathering or a cozy night in, this soup will have everyone asking for seconds.
The beauty of this recipe lies in its simplicity and the rich flavors that develop during cooking. Whether you prefer it mild or extra spicy, you can easily adjust the heat level by choosing your favorite type of sausage and adding more or less chili powder.
Serve it with tortilla chips, cheese, and sour cream for a delightful finish that enhances the overall experience.
Ingredients:
- 1 pound spicy Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) corn, drained
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions:
- Start by setting your Instant Pot to the sauté function. Add the spicy Italian sausage, breaking it apart with a spatula as it cooks. Sauté until the sausage is browned and cooked through, about 5-7 minutes.
- Add the diced onion, garlic, and green bell pepper, continuing to sauté until the vegetables are softened, around 3-4 minutes.
- Once the meat and vegetables are ready, add the black beans, kidney beans, diced tomatoes, corn, chicken broth, taco seasoning, cumin, salt, and pepper to the pot. Stir to combine all the ingredients.
- Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. When the cooking time is up, allow for a natural release of pressure for about 10 minutes before carefully switching the valve to release any remaining pressure.
- Serve hot with your favorite toppings.
Extra Tips:
For a thicker soup, consider mashing some of the beans with a fork before adding them to the pot.
You can also customize the spice level by opting for a milder sausage or adjusting the amount of taco seasoning.
Leftovers can be stored in the refrigerator for up to three days, and this soup freezes well, making it a great option for meal prep. Enjoy your Spicy Sausage Taco Soup!
Keto-Friendly Taco Soup
Keto-friendly taco soup is a delicious and satisfying meal that fits perfectly into a low-carb lifestyle. Packed with flavorful ingredients and a variety of textures, this soup isn't only nutritious but also easy to prepare in an Instant Pot. With its savory spices and hearty components, this dish will have you feeling full and content while keeping your carb count low.
This recipe is perfect for those who want a quick meal that can be made in under an hour. The Instant Pot allows the flavors to meld beautifully, creating a taco experience that will satisfy your cravings without the guilt. Whether you're meal prepping for the week or looking for a comforting dinner option, this keto-friendly taco soup is sure to become a favorite.
Ingredients:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1 cup beef broth
- 1 tablespoon taco seasoning (check for low-carb options)
- 1 can (4 oz) diced green chilies
- 1 cup cauliflower rice
- 1 cup shredded cheddar cheese (for topping)
- Sour cream (for serving)
- Fresh cilantro (for garnish)
- Salt and pepper to taste
To prepare the keto-friendly taco soup, begin by setting your Instant Pot to the sauté function. Add the ground beef or turkey, onion, and bell pepper. Cook until the meat is browned and the vegetables are softened, approximately 5-7 minutes. Drain any excess grease if necessary, then stir in the garlic and cook for another minute until fragrant.
Next, add the diced tomatoes, beef broth, taco seasoning, diced green chilies, and cauliflower rice. Stir everything together until well combined.
Close the Instant Pot lid, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes before switching to a quick release to let out any remaining steam. Carefully open the lid and give the soup a good stir. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for an added burst of flavor.
Extra Tips: For an even heartier soup, consider adding diced zucchini or mushrooms, which are both low in carbs. You can also adjust the spiciness by adding jalapeños or a dash of hot sauce if desired.
This taco soup can be stored in the refrigerator for up to a week, making it a great option for meal prep. Reheat on the stovetop or in the microwave before serving to enjoy its flavorful goodness all over again!
Instant Pot Taco Soup With Avocado
This Instant Pot Taco Soup with avocado isn't only easy to prepare, but it also allows you to customize it with your favorite toppings.
Whether you prefer it spicy or mild, this soup is sure to satisfy your cravings for a delicious taco night. Pair it with tortilla chips or cornbread for a complete meal that everyone will love.
Ingredients:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 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, if desired)
- 1 packet taco seasoning
- 1 cup beef or chicken broth
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro, for garnish
- Optional toppings: shredded cheese, sour cream, lime wedges
Cooking Instructions:
1. Start by selecting the "Sauté" function on your Instant Pot. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula.
Once cooked, drain any excess grease. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent.
2. Once the onion is softened, stir in the black beans, corn, diced tomatoes, taco seasoning, and broth. Mix everything well.
Secure the lid on the Instant Pot, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 10 minutes. When the cooking cycle is complete, allow for a natural release for 5 minutes before carefully switching the valve to "Venting" to release any remaining pressure.
3. Open the lid and stir the soup. Serve hot, topped with diced avocado, fresh cilantro, and any additional toppings you desire.
Extra Tips:
For added depth of flavor, consider using homemade taco seasoning instead of a store-bought packet.
You can also adjust the spice level by adding diced jalapeños or a splash of hot sauce. If you prefer a thicker soup, you can mash some of the beans or use an immersion blender to blend part of the soup before serving.
Don't forget to store any leftovers in an airtight container in the refrigerator for up to three days. Enjoy your delicious Instant Pot Taco Soup with Avocado!
Chipotle Chicken Taco Soup
This soup isn't only delicious but also versatile. You can easily customize it to suit your taste preferences or dietary needs. Whether you want to add more vegetables, adjust the spice level, or incorporate your favorite toppings, this recipe provides a solid base that you can personalize.
Let's take a look at the ingredients and get started!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 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 if you like it spicy)
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped (adjust for spice level)
- 4 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, shredded cheese, cilantro, lime wedges
Cooking Instructions:
- Begin by turning on your Instant Pot and selecting the sauté function. Add a splash of oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Next, layer in the chicken breasts, followed by the black beans, corn, diced tomatoes, green chilies, chipotle peppers, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine all the ingredients.
- Close the lid of the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before performing a quick release for any remaining pressure. Carefully remove the chicken, shred it with two forks, and return it to the soup. Stir to combine.
Extra Tips:
For an even richer flavor, consider adding a squeeze of fresh lime juice just before serving. This will brighten up the dish and enhance the flavors.
You can also prepare this soup in advance and store it in the refrigerator for up to three days or freeze it for future meals. When reheating, you may want to add a little more broth or water, as the soup can thicken over time.
Enjoy your hearty Chipotle Chicken Taco Soup with your favorite toppings for an extra burst of flavor!
Taco Soup With Lime and Cilantro
This soup is packed with protein and fiber, making it a hearty option for lunch or dinner.
It's also a fantastic way to use up leftovers or adapt to what you have on hand. The vibrant lime and fresh cilantro add a revitalizing twist that elevates the entire dish, making it a family favorite.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can tomato sauce
- 1 packet taco seasoning
- 2 cups vegetable or chicken broth
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Cooking Instructions
1. Begin by turning your Instant Pot to the sauté mode. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula.
Once fully cooked, drain any excess fat. Add the diced onion and minced garlic, cooking until the onion becomes translucent.
2. Next, add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and broth to the pot. Stir everything together until well combined.
Seal the Instant Pot lid and cook on high pressure for 10 minutes. Once the cooking time is up, carefully perform a quick release of the pressure.
3. After releasing the pressure, open the lid and stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.
Serve hot, topped with your favorite garnishes like shredded cheese, sour cream, avocado, or tortilla chips.
Extra Tips
For an even more flavorful soup, consider adding additional spices such as cumin or chili powder, or even chopped jalapeños for some heat.
Feel free to customize the recipe by substituting different beans or adding vegetables like bell peppers or zucchini.
This taco soup also freezes well, making it a great option for meal prep or leftovers. Just remember to leave out any dairy toppings until you're ready to serve!
Instant Pot Taco Soup for Meal Prep
This taco soup isn't only delicious but also customizable to suit your dietary preferences. You can adjust the level of spiciness, swap out proteins, or add more vegetables based on what you have on hand.
The key to a successful meal prep is making a dish that holds up well in the fridge and freezes nicely, and this taco soup does just that!
Ingredients:
- 1 pound ground beef (or turkey)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth (or vegetable broth)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Cooking Instructions:
1. Start by using the sauté function on your Instant Pot. Add the ground beef (or turkey) and cook until browned.
Once browned, add the diced onion and minced garlic and cook for an additional 2-3 minutes until the onion becomes translucent.
2. Next, add all the remaining ingredients to the pot: black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and chicken broth. Stir well to combine everything.
3. Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Set the Instant Pot to manual high pressure for 10 minutes.
Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.
Extra Tips:
For the best meal prep, let the soup cool completely before storing it in airtight containers.
This taco soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, add a splash of broth or water if the soup has thickened.
Don't hesitate to experiment with different toppings or add-ins to keep your meals exciting throughout the week!
One-Pot Taco Soup With Tortilla Chips
Get ready to indulge in a hearty and flavorful One-Pot Taco Soup with Tortilla Chips that's perfect for a cozy night in or a gathering with friends. This dish combines the robust flavors of classic taco ingredients, all simmered together in a convenient one-pot method. The addition of crunchy tortilla chips elevates this soup, adding texture and a delightful crunch that complements the savory broth.
This recipe isn't only simple to prepare but also allows for customization based on your preferences. You can easily adjust the spice levels or add more vegetables to suit your taste. Gather your ingredients, and let's whip up a delicious taco soup that's sure to please everyone at the table.
Ingredients:
- 1 lb ground beef or turkey
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups beef or chicken broth
- 1 packet taco seasoning
- Salt and pepper to taste
- Tortilla chips for serving
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
In a large pot or Instant Pot, brown the ground beef or turkey over medium heat until fully cooked. Drain any excess fat.
Add the diced onion, bell pepper, and garlic, and sauté until the vegetables are soft. Then, stir in the black beans, corn, diced tomatoes, beef or chicken broth, taco seasoning, and salt and pepper.
If using an Instant Pot, seal the lid and cook on high pressure for 10 minutes, then quick release. If using a regular pot, bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, stirring occasionally.
Serve the soup hot, garnished with a handful of tortilla chips and any optional toppings you desire. The combination of flavors and textures will make this dish a favorite in your household.
Extra Tips: For an extra kick, consider adding chopped jalapeños or a splash of hot sauce to the soup. If you prefer a vegetarian version, simply substitute the meat with additional beans or lentils.
This soup also freezes well, so don't hesitate to make a double batch for easy meals later on. Enjoy your cooking!
Frequently Asked Questions
Can I Freeze Taco Soup for Later Use?
Yes, you can freeze taco soup for later use! Just let it cool completely, then store it in airtight containers. When you're ready to enjoy it, thaw and reheat for a delicious meal.
What Sides Pair Well With Taco Soup?
When you enjoy taco soup, consider pairing it with cornbread, tortilla chips, or a fresh salad. These sides complement the flavors perfectly and enhance your meal, making it even more satisfying and delicious.
How Can I Adjust the Spiciness Level?
If you're craving a fiery inferno, toss in more jalapeños or chili powder. For a milder experience, dial it back with creamy sour cream or sweet corn. You've got full control over that spiciness!
Is Taco Soup Gluten-Free?
Yes, taco soup can be gluten-free if you use gluten-free ingredients. Check your broth, beans, and spices to verify they're certified gluten-free. Enjoy a delicious bowl without worrying about gluten in your meal!
What Toppings Are Best for Taco Soup?
You won't believe how toppings can transform your taco soup into a culinary masterpiece! Load it with avocado, cheese, sour cream, and crispy tortilla strips for an explosion of flavors that'll have taste buds dancing!
