Description
This High Protein Taco Soup is a wholesome, comforting dinner packed with flavorful ground beef, beans, and spices. Perfect for a hearty meal, it combines a rich blend of ingredients simmered to perfection, delivering a protein-rich, satisfying bowl with Mexican-inspired flavors.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 lb ground beef
- 1 cup onion, chopped (1 medium onion)
- ½ tablespoon garlic, minced (about 4 cloves)
- 1 (14 oz) can diced tomatoes with green chiles
- 1 quart beef broth (low or no salt)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 can black beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- 1 cup frozen corn, thawed
Instructions
- Brown the beef and aromatics: In a soup pot, heat olive oil over medium heat. Add ground beef, chopped onions, and minced garlic. Cook for 10–12 minutes, stirring occasionally until the beef is browned and cooked through, and the onions are translucent.
- Add remaining ingredients: Stir in diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, cumin, black beans, pinto beans, and thawed corn into the pot.
- Simmer the soup: Stir the mixture well and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes to 1 hour to allow the flavors to meld together.
- Prepare alternative slow cooker version: Brown the beef, onions, and garlic in a pan as described. Transfer everything to the crockpot along with diced tomatoes, broth, spices, beans, and corn. Stir to combine, cover, and cook on low for 6–8 hours or on high for 3–4 hours.
- Prepare Instant Pot version: Set Instant Pot to sauté mode for 12 minutes. Brown the beef, onions, and garlic in the pot, scraping up browned bits off the bottom. Add all remaining ingredients and stir well. Seal the lid and set to Manual Pressure for 6 minutes. Once done, quick release the pressure, stir, and serve.
Notes
- For a spicier kick, add chopped jalapeños or extra chili powder.
- Serve with toppings such as shredded cheese, sour cream, cilantro, or avocado slices for added flavor and texture.
- Beans can be substituted or combined with kidney beans if preferred.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a vegetarian version, substitute ground beef with plant-based meat or extra beans and use vegetable broth instead of beef broth.
