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Savory Fiesta Taco Soup:

A Flavorful Medley

of Hearty Delights

The Best Taco Soup

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Experience a delectable medley of flavors with this Taco Soup recipe. A harmonious fusion of seasoned hamburger, a trio of beans, and a tantalizing blend of tomatoes and spices creates a hearty and satisfying dish. Topped with an array of customizable garnishes, including creamy avocado, zesty diced tomatoes, and a sprinkle of shredded cheese, this soup offers a delightful symphony of textures and tastes that will transport your taste buds to a world of comfort and indulgence.

You Will Need

2 TBSP Oil

Chicken Broth (enough to cover)

2 Pounds Hamburger

2 medium Onions (Diced)

2 (16 oz.) cans pinto beans (drained)

2 (16 oz.) cans light red Kidney Beans (drained)

2 Cans (15 oz.) Black Beans (drained)

2 Taco Seasoning Packets

2 Ranch Dressing Seasoning Packets

1 (15 oz.) tomato Sauce

1 Can Ro*tel Tomatoes (un-drained)

1 Can Hunts Diced Tomatoes with Basil, Garlic & Oregano (un-drained)

2 tsp Garlic Powder

1 tsp Pepper

2 tsp Onion Powder

2 tsp salt (or salt to taste)

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Additional Toppings

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Shredded Cheese

Cilantro

Sour Cream

Avocado

diced tomatoes

Corn Chips or Frito's 

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Instant Pot Taco Soup Directions

 Stove top and Crock pot directions below

  1. Set the Instant Pot to sauté mode. Add 2 tablespoons of oil and diced onions. Sauté until the onions are translucent.

  2. Add the ground hamburger to the Instant Pot and cook until browned, breaking up the meat with a spoon as it cooks.

  3. Turn off sauté mode. Add pinto beans, light red kidney beans, black beans, tomato sauce, Ro*tel tomatoes, Hunts diced tomatoes, taco seasoning packets, ranch dressing seasoning packets, garlic powder, pepper, onion powder, and salt. Stir to combine.

  4. Add enough chicken broth to cover the ingredients. Close the Instant Pot lid and set the valve to the sealing position.

  5. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for 10 minutes before manually releasing any remaining pressure.

  6. Carefully open the Instant Pot lid. Stir the soup well to combine all the flavors.

  7. Serve the Taco Soup hot in bowls. Top with shredded cheese, sour cream, chopped cilantro, diced avocado, diced tomatoes, and corn chips or Frito's, as desired.

  8. Enjoy your delicious Instant Pot Taco Soup!

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Using the Instant Pot speeds up the cooking process and helps to infuse the flavors of the ingredients more quickly. Make sure to follow the manufacturer's instructions for your specific Instant Pot model.

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Stove Top Taco Soup Directions

  1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté until they are translucent and fragrant.

  2. Add the ground hamburger to the pot and cook until browned. Make sure to break up the meat into small crumbles as it cooks.

  3. Once the meat is cooked, add both cans of pinto beans, both cans of light red kidney beans, and both cans of black beans. Stir to combine.

  4. Pour in enough chicken broth to cover the ingredients in the pot. Adjust the amount of broth based on your desired thickness for the soup.

  5. Add the tomato sauce, Ro*tel tomatoes, and Hunts diced tomatoes with basil, garlic & oregano to the pot. Stir well to mix.

  6. Sprinkle in the contents of both taco seasoning packets and both ranch dressing seasoning packets. Stir to evenly distribute the seasonings.

  7. Season the soup with garlic powder, pepper, onion powder, and salt. Adjust the salt to taste.

  8. Allow the soup to simmer on low heat for about 20-30 minutes, allowing the flavors to meld together.

  9. Once the soup is heated through and flavors are well combined, it's ready to serve.

 

Serving:

  1. Ladle the Taco Soup into bowls.

  2. Top each bowl with shredded cheese, a dollop of sour cream, a sprinkle of chopped cilantro, diced avocado, diced tomatoes, and if desired, a handful of corn chips or Frito's for a satisfying crunch.

  3. Serve the Taco Soup hot and enjoy a comforting and flavorful meal.

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Feel free to adjust the seasonings and toppings to suit your taste preferences. This Taco Soup is sure to be a hit with its rich and hearty combination of flavors!

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Crock Pot Taco Soup Directions

  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add diced onions and sauté until they are translucent and fragrant.

  2. Add the ground hamburger to the skillet and cook until browned. Break up the meat into small crumbles as it cooks.

  3. Transfer the cooked onions and hamburger to the slow cooker.

  4. Add pinto beans, light red kidney beans, black beans, tomato sauce, Ro*tel tomatoes, Hunts diced tomatoes, taco seasoning packets, ranch dressing seasoning packets, garlic powder, pepper, onion powder, and salt to the slow cooker. Stir well to combine.

  5. Pour in enough chicken broth to cover the ingredients in the slow cooker.

  6. Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. This long, slow cooking time allows the flavors to meld and develop.

  7. Once the cooking time is complete, give the soup a good stir to combine all the ingredients and flavors.

  8. Serve the Taco Soup hot in bowls. Top with shredded cheese, sour cream, chopped cilantro, diced avocado, diced tomatoes, and corn chips or Frito's, as desired.

 

Enjoy your flavorful and comforting slow cooker Taco Soup!

Using a slow cooker allows the ingredients to simmer and meld together over an extended period, resulting in a rich and flavorful soup. Adjust the cooking time based on your slow cooker's settings and your preference for doneness.

Freezing Taco Soup

 Freezing:

  1. Allow the Taco Soup to cool completely before freezing. Ideally, refrigerate it for a few hours or overnight to ensure it's thoroughly cooled.

  2. Portion the cooled soup into airtight, freezer-safe containers. You can use individual serving-sized containers or larger ones, depending on your needs.

  3. Leave some space at the top of the containers to allow for expansion as the soup freezes.

  4. Seal the containers tightly and label them with the date of freezing.

  5. Place the containers in the freezer, ensuring they are positioned upright.

Thawing and Reheating:

  1. To thaw the frozen Taco Soup, transfer a container to the refrigerator and let it thaw overnight. Alternatively, you can use the defrost function on your microwave.

  2. Once thawed, pour the soup into a pot and reheat it on the stovetop over medium heat. Stir occasionally to ensure even heating. You can also reheat the soup in the microwave in microwave-safe bowls, stirring in between to prevent uneven heating.

  3. As the soup heats up, you might need to add a little extra chicken broth or water to maintain the desired consistency.

  4. Once the soup is heated through, serve it hot and top with your preferred garnishes.

 

Note: It's important to keep in mind that freezing can slightly change the texture of some ingredients, especially those with higher water content like tomatoes. The soup might be a bit softer in texture after thawing, but the flavors should still be delicious.

By following these steps, you can enjoy your frozen Taco Soup without compromising its taste and quality.

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