Meals do not get any easier than this Instant Pot Taco Soup! It is jam-packed with protein, vegetables, and flavors. A perfect recipe for cozying up to on those chilly and snowy days.
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!
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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 recipe
- Full of zesty and crave-worthy flavor
- This 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.
Notes, pro-tips and quick FAQs
- 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.
Yes! To make it in the Crock-Pot just sauté the onion, garlic, and vegetables, add it to the slow cooker. Then add canned tomatoes, broth, and spices. Cover and cook on low heat for 5 – 6 hours. Stir in corn and beans and heat through.
Yes, taco soup freezes well. I recommend freezing this soup in jars or individual containers so it’s easy to thaw out exactly how much you need. And don’t add cheese while storing. Add cheese when you are ready to eat and reheating the soup. This soup stays good for 3 to 4 months in the freezer.
To reheat, thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.
Yes! Canned garbanzo beans and red lentil works great in this soup.
Yes, you can add quinoa, and white rice to make it more hearty. You need to increase the amount of liquid in this case.
I have added cheese at the end. So if you skip the cheese or you use vegan cheese, yes this soup is vegan. And skip sour cream for the topping.
Crusty bread or grilled cheese sandwich will taste great with this soup.
We enjoy serving this with:
Tortilla chips or crushed Doritos
A dollop of sour cream
Diced avocado,
Cheddar or Mexican cheese
Fresh cilantro
Chopped jalapenos for an extra kick
More Hearty Soup recipes
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Instant pot taco soup
Ingredients
For soup
- 15 OZ. canned black beans Washed and drained completely
- 2 ½ cups Bell pepper Used red and green
- 1 cup Corn used frozen
- 1 cup chopped onion
- 2 tablespoon chopped jalapenos Use according to your taste
- 1 teaspoon grated or minced garlic
- 14 OZ. Diced tomatoes
- 10 OZ. Rotel diced tomatoes with green chili
- 2 ½ cup low sodium vegetable stock
- 3 tablespoon taco seasoning
- 2 tablespoon olive oil
- 1 teaspoon salt or to taste
- ¼ cup chopped cilantro
- 1 cup grated cheese use vegan cheese if making vegan taco soup
Toppings
- Grated cheese
- sour cream
- jalapenos
- tortilla chips
- diced avocado
- cilantro
Instructions
In Instant Pot
- 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 at the bottem.
- 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.
On stove-top
- Heat oil in a pot. Add garlic, onion, and jalapenos. Saute for few seconds.
- Now add corn and bell peppers. Saute for 1 minute.
- Add black beans, rotel, diced tomatoes, taco seasoning, salt, and vegetable stock. Mix everything well.
- Let everything cook for about 10 minutes on medium heat.
- Add grated cheese and cilantro. Stir well.
- Switch off the flame and serve hot with your choice of taco toppings.
Video
Notes
- 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.
- Scroll up for storing and freezing method (in FAQ section).
Nutrition
Warm regards,
Dhwani.
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