Description
This High Protein Taco Soup is a hearty and wholesome dinner option packed with ground beef, beans, and flavorful spices. Perfect for a comforting bowl on chilly evenings, this recipe offers three cooking methods—stovetop, crockpot, and Instant Pot—to suit your convenience and time.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 lb ground beef
- 1 cup onion, chopped (1 medium onion)
- ½ tablespoon garlic, minced (about 4 cloves)
- 1 (14 oz) can diced tomatoes with green chiles
- 1 quart beef broth (low or no salt)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 can black beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- 1 cup frozen corn, thawed
Instructions
- Brown the Meat and Aromatics: In a soup pot, heat the olive oil over medium heat. Add ground beef, chopped onions, and minced garlic. Cook, stirring occasionally, for 10 to 12 minutes until the beef is browned and the onions are soft.
- Add Remaining Ingredients: Stir in the diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, cumin, black beans, pinto beans, and thawed corn.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes to 1 hour to allow the flavors to meld together.
- Serve and Enjoy: Once cooked, ladle the soup into bowls and serve hot. Optional toppings like shredded cheese, sour cream, or fresh cilantro can enhance the flavor.
- Crockpot Version: Brown the beef, onions, and garlic in a skillet for 10 to 12 minutes as described. Transfer to a crockpot, add diced tomatoes, beef broth, spices, beans, and corn. Stir gently. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Instant Pot Sauté: Set the Instant Pot to sauté mode for about 12 minutes. Brown the ground beef, onions, and garlic, scraping browned bits from the bottom to prevent burning.
- Instant Pot Pressure Cook: Add the remaining ingredients to the Instant Pot. Stir well to combine. Secure the lid and set it to Manual Pressure cooking for 6 minutes. Once the cooking cycle completes, perform a quick pressure release, stir the soup, and serve.
Notes
- Use low-sodium beef broth for better control of salt content.
- Feel free to add additional vegetables like bell peppers or jalapeños for extra flavor and nutrition.
- This soup freezes well for up to 2 months; thaw completely before reheating.
- Adjust spices according to your heat preference, especially the chili powder and cumin.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
