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.
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