This post may contain affiliate links. Please see our disclosure policy.
Taco Tuesday just got a makeover with this cozy, flavorful, and ridiculously easy Taco Soup! Perfect for busy weeknights when you need a comforting dinner the whole family will love. The best part? It comes together with less than 10 minutes of prep time. You can make it in the Slow Cooker or the Instant Pot, and either way, it’s a winner!
The Easiest Taco Soup!
So here’s the deal. When I say easy, I mean it. Just toss in pantry staples, a few fresh veggies, and your protein of choice, and you’re set. Dinner will be bubbling away while you tackle your day. The slow cooker is truly a dinner lifesaver, but I also love the Instant Pot option when I need dinner on the table fast!!
I love soups because they’re cozy, nourishing, and the easiest way to feed a crowd and this one checks all the boxes This hearty soup has been on repeat in my kitchen for years. It’s one of those family-favorite recipes that never gets old, and I know you’ll find yourself coming back to it again and again. Everything comes together in one pot with minimal effort!
For more hearty, protein-packed meals like this, be sure to explore all my delicious beef recipes. Perfect for weeknight dinners or anytime you want comfort food that’s full of flavor.
If you love a lighter version, you’ll also want to check out my Instant Pot Turkey Taco Soup.
Why You’ll Love This Taco Soup
- Family-friendly: It’s a guaranteed hit with kids and adults alike.
- Quick and easy: Less than 10 minutes of prep time!
- Nutritious and satisfying: As a nutritionist, I love that this recipe sneaks in veggies like bell pepper and cauliflower rice while still tasting indulgent.
- Flexible: Use ground beef, turkey, or even chicken.
Helpful Tips for the Best Taco Soup
- Make it ahead: This soup tastes even better the next day. Store leftovers in the fridge for up to 4 days.
- Freezer-friendly: Cool completely and freeze in an airtight container for up to 3 months.
- Customize your toppings: Add extra spice with jalapeños, make it creamy with sour cream, or keep it light with fresh avocado.
- Double the batch: Perfect for meal prep or feeding a crowd!
How to Make Taco Soup in the Slow Cooker
- Brown the meat for about 5 minutes.
- Add all the ingredients to your slow cooker.
- Let it cook on low for 6 hours or on high for 3 hours.
That’s it!! So simple, yet so delicious.
How to Make Taco Soup in the Instant Pot
This Taco Soup also is super simple in the Instant Pot.
- Use the sauté function to brown the beef and onion.
- Cancel, then stir in the rest of the ingredients.
- Cook on high pressure for 7 minutes, then quick release.
Dinner is ready in under 30 minutes!
Serving Suggestions
This soup is all about the toppings! Don’t hold back: pile on avocado, cilantro, jalapeños, cheese, sour cream, or tortilla strips. Anything you love on tacos works beautifully here.
If you want a refreshing side dish, I highly recommend pairing it with my Mexican Slaw. It’s crunchy, tangy, and the perfect complement to a warm bowl of soup.
Easy Slow Cooker Taco Soup
Ingredients
- 1 tbsp chili powder
- 3 tsp cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 tsp oregano
- 1 tsp chipotle chili pepper
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp olive oil or avocado oil
- 1.5 lbs Organic Grass Fed Beef
- 1 bell pepper (any color), diced
- 1 large onion, quartered
- 32 oz chicken broth
- 28 oz can whole tomatoes
- 16 oz Frozen riced cauliflower*
- Fresh cilantro to garnish, optional
Instructions
For the Slow Cooker:
- Begin by heating up a large skillet pan to brown your beef. Cook over medium high heat for 5 minutes, or until beef is almost cooked through (a little pink is fine). Move beef to the slow cooker.
- Mix together your taco seasoning in a small bowl, and add to beef. You can also use an envelope of pre-made taco seasoning.
- Toss in onion, bell pepper, tomatoes, and riced cauliflower. Stir to coat the ingredients evenly.
- Top with chicken broth.
- Cook on low for about 4 hours or high 2-3 hours (varies by slow cooker).
- You can remove the quartered onion, or enjoy it with the soup.
- Serve hot with and garnish with cilantro (if using) and any of your favorite taco toppings.
For the Instant Pot:
- Select the saute function on your Instant Pot and wait for it to be hot (should only take a few minutes).
- Add oil to coat the bottom of the pot. Toss in grown beef with the onion. Saute for about 5 minutes (beef doesn’t have to be cooked all the way through but should be close).
- Toss in your seasonings (make sure to mix them together in a small bowl before hand)and coat the beef with seasoning. Hit cancel on your Instant Pot.
- Add bell pepper, chicken broth, tomatoes, and riced cauliflower. Secure the lid. Select manual and cook on high pressure for 7 minutes. Use a quick release.
- Serve hot with fresh cilantro. Garnish with any other toppings of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, for your recipe, Easy Slow Cooker Taco Soup, what size instant pot is it designed for? I’m debating getting either a 3qt or 6qt instant pot, for 1-2 people. thank you very much.
patricia
I would still get the 6qt, even with 1-2 people! This recipe and most recipes you will find in books or online are for a 6qt.
Why is the onion quartered and not diced? Thx!
Gives it more flavor as it slow cooks, but you can definitely dice it if preferred!
I used this recipe as my base. I used a packet of taco seasoning instead of buying all the separate seasonings. Instead of ground beef, I used a couple skinless, boneless chicken breasts that I had already cooked in the crock pot a couple days earlier. Also, I added a can of red beans, seasoned corn, and a few green onions. Turned out great!