Taco Soup is a hearty, flavor-packed soup made with seasoned ground turkey or chicken, beans, corn, Rotel tomatoes, and a savory broth. This easy one-pot recipe includes both Instant Pot and stovetop directions, making it the perfect weeknight dinner that’s ready in no time.
I love this soup because it’s one of those easy meals that everyone looks forward to. It’s loaded with Tex-Mex flavor, comes together with simple pantry ingredients, and everyone can customize their own bowl with their favorite toppings like shredded cheese, sour cream, avocado, or crunchy tortilla strips. 🌮🥣🧀
Why I love This Recipe
- It comes together quickly with simple pantry staples.
- You can make it in the Instant Pot or on the stovetop.
- It’s packed with protein, beans, vegetables, and bold taco flavor.
- Everyone can customize their bowl with their favorite toppings.
- The leftovers taste even better the next day, making it perfect for meal prep. 🌮🥣🌽
Ingredient Notes
- Ground Chicken or Turkey: I usually make this soup with lean ground turkey or ground chicken for a lighter meal, but ground beef also works well if you prefer a richer flavor.
- Onion and Garlic: Fresh onion and garlic create the flavorful base of the soup and add plenty of savory flavor.
- Taco Seasoning: A packet of taco seasoning gives the soup its classic Tex-Mex flavor. Use your favorite brand or homemade taco seasoning if you have it.
- Black Beans and Kidney Beans: These beans add protein, fiber, and make the soup hearty and filling. Be sure to drain and rinse them before adding them to the soup.
- Corn: Sweet corn adds color, texture, and a little natural sweetness that balances the spices.
- Rotel Tomatoes with Green Chiles: Rotel adds tomatoes with just a little kick of heat. If you like a spicier soup, choose the hot variety or add a pinch of cayenne pepper.
- Chicken Broth: Chicken broth creates a flavorful base for the soup. I usually use Better Than Bouillon mixed with water, but any good-quality chicken broth will work.
- 💙 Optional Toppings: One of my favorite things about taco soup is letting everyone customize their own bowl. Top it with shredded cheddar cheese, sour cream, sliced avocado, tortilla strips, green onions, fresh cilantro, or crushed tortilla chips. 🌮🥣🧀
Be sure to check out the full recipe and ingredient list below
How To Make Taco Soup
Instant Pot Instructions
- Turn the Instant Pot to the Sauté setting.
- Add the ground turkey or ground chicken and cook until it’s no longer pink, breaking it into crumbles as it cooks. Drain any excess grease if needed.
- Stir in the chopped onion and minced garlic. Cook for 2–3 minutes, until the onion begins to soften.
- Add the taco seasoning and stir to coat the meat.
- Stir in the black beans, kidney beans, corn, Rotel tomatoes, and chicken broth.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 5 minutes.
- Carefully perform a quick release once the cooking time is complete.
- Stir well, taste, and adjust the seasoning if needed.
- Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, tortilla strips, green onions, cilantro, or crushed tortilla chips.
Stove Top Directions
- Heat a large Dutch oven or soup pot over medium-high heat. Add the ground turkey or ground chicken and cook until it’s no longer pink, breaking it into crumbles as it cooks.
- Drain any excess grease if needed. Add the chopped onion and minced garlic. Cook for 3–4 minutes, until the onion is softened.
- Stir in the taco seasoning until the meat is evenly coated. Add the black beans, kidney beans, corn, Rotel tomatoes, and chicken broth. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20–25 minutes, stirring occasionally, to allow the flavors to blend.
- Taste and adjust the seasoning if needed.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Brown the ground turkey or chicken well before adding the remaining ingredients. It gives the soup much more flavor.
- Drain and rinse the black beans and kidney beans before adding them to the soup to keep the broth from becoming cloudy.
- If you like a spicier taco soup, use Hot Rotel or add a pinch of cayenne pepper or diced jalapeños.
- For a thicker soup, let it simmer for a few minutes on the Sauté setting after pressure cooking or uncovered on the stovetop.
- Taste the soup before serving and adjust the seasoning if needed.
- Different taco seasoning packets can vary in salt and spice.
- This soup tastes even better the next day after the flavors have had time to blend, making it perfect for meal prep.
Frequently Asked Questions
Our Favorite
Side Dishes with Taco Soup
Instant Pot Taco Soup
This Taco Soup is a hearty, flavor-packed soup made with ground turkey or chicken, beans, corn, Rotel tomatoes, and a savory broth. With both Instant Pot and stovetop directions, it's an easy one-pot dinner that's perfect for busy weeknights, meal prep, and cozy family meals.
Ingredients
- 1 pound lean ground chicken or turkey
- 1 Onion chopped
- 2 cloves garlic chopped
- 1 packet taco seasonings
- 1 can black beans
- 1 can kidney beans
- 1 cup corn
- 2 cans rotel tomatoes with chilis
- 3 cups chicken broth
Instructions
Instant Pot Instructions
Turn the Instant Pot to the Sauté setting.
Add the ground turkey or ground chicken and cook until it's no longer pink, breaking it into crumbles as it cooks. Drain any excess grease if needed.
Stir in the chopped onion and minced garlic. Cook for 2–3 minutes, until the onion begins to soften.
Add the taco seasoning and stir to coat the meat.
Stir in the black beans, kidney beans, corn, Rotel tomatoes, and chicken broth.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 5 minutes.
Carefully perform a quick release once the cooking time is complete.
Stir well, taste, and adjust the seasoning if needed.
Stovetop Instructions
Heat a large Dutch oven or soup pot over medium-high heat.
Add the ground turkey or ground chicken and cook until it's no longer pink, breaking it into crumbles as it cooks. Drain any excess grease if needed.
Add the chopped onion and minced garlic. Cook for 3–4 minutes, until the onion is softened.
Stir in the taco seasoning until the meat is evenly coated.
Add the black beans, kidney beans, corn, Rotel tomatoes, and chicken broth. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20–25 minutes, stirring occasionally, to allow the flavors to blend.
Taste and adjust the seasoning if needed.
Notes
TBrown the ground meat well before adding the remaining ingredients to build the best flavor. Drain and rinse the beans before adding them to the soup for a cleaner, more flavorful broth. If you prefer a spicier taco soup, use Hot Rotel or add diced jalapeños or cayenne pepper. For a thicker soup, let it simmer for a few extra minutes after cooking. This soup stores and freezes well, making it a great option for meal prep. Set out your favorite toppings like shredded cheese, sour cream, avocado, tortilla strips, green onions, or cilantro so everyone can customize their own bowl. 🌮🥣🧀
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Do you drain the beans and corn?
@Kierra,
Idk if they did I drain the corn not the brand tho and it was really good.
I did drain the corn
@Kierra, I sent an email to find out since there weren’t any answers to this either here or on facebook. She said she drained them.
Yes I drained the cans sorry I didn’t see this
You omitted the taco seasoning in the instructions. I dumped the packet in the IP with everything else.
Dan
Hi, how is this zero points? It has beans in it.
How large is 1 serving?