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.
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.
Can I Make it in the Crock-Pot?
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.
Can I Freeze This Soup?
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.
How to reheat?
To reheat, thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.
Can I add any other legumes or lentils instead of beans?
Yes! Canned garbanzo beans and red lentil works great in this soup.
Can we add grains or quinoa?
Yes, you can add quinoa, and white rice to make it more hearty. You need to increase the amount of liquid in this case.
Is this soup vegan?
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.
What should I serve with this soup?
Crusty bread or grilled cheese sandwich will taste great with this soup.
How to Serve Taco Soup?
We enjoy serving this with:
Tortilla chips or crushed Doritos
A dollop of sour cream
Cheddar or Mexican cheese
Chopped jalapenos for an extra kick
Detailed recipe is on cookingcarnival.com