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Delicious Crock Pot Taco Soup garnished with toppings in a bowl

Crock Pot Taco Soup

This flavorful Crock Pot Taco Soup combines robust ingredients for a hearty, family-friendly meal made effortlessly in the pressure cooker. Perfect for busy nights or cozy weekends.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Protein
  • 0.5 pound ground beef brown it up first for good flavor
Veggies
  • 0.5 small yellow onion, chopped fine so it blends well
  • 1 can chopped green chiles mild heat and a nice kick
  • 0.5 cup frozen corn for a little sweet crunch in every bite
Canned Goods
  • 1 can petite diced tomatoes with liquid
  • 1 can black beans with liquid adds some hearty texture
  • 1 can beef broth for that rich meaty base
  • 0.5 cup tomato sauce to thicken and give a tangy touch
Spices
  • 1 tablespoon taco seasoning to bring the Mexican-inspired zest
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
Toppings
  • Chopped red onion
  • Cilantro
  • Lime wedges
  • Shredded pepper jack or Monterey jack cheese
  • Sour cream
  • Tortilla chips

Method
 

Preparation
  1. Brown the ground beef in a large skillet over medium heat until fully cooked. Drain excess fat and set aside.
  2. In the same skillet, sauté the chopped yellow onion and canned green chiles until the onion becomes translucent.
Cooking
  1. In the pressure cooker, add the browned beef, sautéed veggies, diced tomatoes (with liquid), black beans (with liquid), beef broth, tomato sauce, and the spices. Stir well.
  2. Seal the pressure cooker and cook on high for about 15 minutes. Allow the pressure to release naturally.
Serving
  1. Open the pressure cooker and serve the soup hot. Top with red onions, cilantro, lime wedges, cheese, sour cream, and tortilla chips as desired.

Notes

Feel free to adjust the taco seasoning to match your spice preference. For a thicker consistency, let the soup simmer longer after pressure cooking. Store leftovers in an airtight container for up to 3 days; it tastes even better the next day! Freeze portions for a quick dinner option down the road. For a vegetarian option, you can substitute the beef with lentils or mushrooms.