Taco Soup
This hearty taco chili is a family favorite and a perfect set-it-and-forget-it meal for busy nights. Packed with ground turkey, beans, corn, and bold taco flavor, it’s warm, satisfying, and endlessly customizable. I usually make it in my Instant Pot, but it works just as well in a traditional slow cooker or right on the stovetop. Best of all, it’s just as good the next day—tuck leftovers into tortillas for an easy second meal. Don’t forget to load up each bowl with your favorite taco toppings and crunchy chips!
Recipe Steps
My dear friend Brandie Kajino was the encouraging voice that got me cooking more at home, and this was one of the first recipes she passed along. It’s called “Taco Soup,” but the texture is more like a thick, hearty chili—especially the way I make it in the Instant Pot. It’s a simple, cozy meal that’s full of flavor and perfect for busy weeknights. It is equally good with ground beef or chicken.
We usually enjoy it the first night in a bowl topped with shredded cheese, cilantro, sour cream, and a few Frito Scoops for crunch. Then we repurpose the leftovers as taco filling later in the week. I use a homemade taco seasoning and sometimes add a batch of fresh homemade salsa or tomatillo salsa when I have the time. Once I figured out the secret to avoiding the dreaded burn notice in the Instant Pot (a splash of broth and a good deglaze!), making this dish in the Instant Pot became my go-to.
Taco Soup
Equipment
- 1 6 Qt. Pressure Cooker or Crock Pot optional
Ingredients
- 1 lb. ground turkey
- 30 oz. cans black beans drained and rinsed
- 30 oz. cans pinto beans drained and rinsed
- 10 oz. frozen sweet corn
- 15 oz. can organic diced tomatoes
- 10 oz. can Rotel drained
- 2 Tbsp. taco seasoning store-bought or homemade
- 1 packet ranch dressing mix
- 1 C chicken bone broth
Instructions
- Turn the Instant Pot on to Sauté. When hot, add about 1 tablespoon of oil (I use avocado oil), then brown the ground meat. Drain if needed—I usually use ground turkey, which doesn’t require draining.
- Add 1 cup of chicken broth and deglaze the bottom of the pot, scraping up any browned bits. (I’ve made this recipe without added liquid before and had issues with food sticking—this step makes all the difference!)
- Add your seasonings and stir to combine. Then add the remaining ingredients and give everything another good stir.
- Lock the lid in place and seal. Set the Instant Pot to Manual (or Pressure Cook) for 6 minutes. When cooking time ends, allow a 6-minute natural pressure release before quick-releasing any remaining pressure.
- Open the lid, stir, and serve in bowls. Though it's called a soup, the texture is more like chili. Top with shredded cheddar or Mexican cheese, chopped cilantro, green onions, diced avocado, and a dollop of sour cream. We love serving it with Frito Scoops—either for dipping or crushed up as a crunchy topping.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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