Slow Cooker Taco Soup Sandy Clifton
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
1 lb Cooked Ground Beef (or ground turkey, or chicken)
(1) 1 oz packet Taco Seasoning (or 3 Tbsp of homemade)
(1) 1 oz packet Ranch Dressing Mix (or 3 Tbsp of homemade)
1 1/2 tsp Onion Powder
1 tsp Oregano
1/4 tsp Salt
1/2 tsp Pepper
(1) 15 oz can Red Kidney Beans, drained (or pinto beans)
(1) 15 oz can Black Beans, drained
(1) 10 oz can Rotel
(1) 14 oz can Diced Tomatoes
(1) 7 oz can Diced Green Chiles (I like fire roasted)
3 cups Corn, frozen (or 1 can, drained)
(1) 14.5 oz can Chicken Broth, low sodium (about 2 cups, or more for a soupier result)
Garnishes
Shredded Cheese
Sour Cream
Avocado
Cilantro
Jalapeño
Corn Tortillas
Add all of the ingredients to the slow cooker. Stir well. Cook on High for 2 hours, or Low for 4 hours. Garnish with corn tortillas, sour cream, avocado, cheese, jalapeño, or whatever you like!
Alternate Method:
Omit the chicken broth, don't drain the beans, and just dump everything into the slow cooker and cook!
Omit the chicken broth, don't drain the beans, and just dump everything into the slow cooker and cook!
Instant Pot Taco Soup Sandy Clifton
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 43 minutes
1-2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey
1 packet Taco Seasoning Mix, about 3 Tbsp. (or try my Easy Taco Seasoning recipe)
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Oregano
1/2 tsp Salt
1/2 tsp Pepper
1 packet Ranch Dressing Mix (optional)
1 (10 oz) can Rotel
1 (7 oz) can Diced Green Chiles, With juice
4 cups Chicken Broth, low sodium
1 (14 oz) can Black Beans, rinsed & drained
1 (14 oz) can Garbanzo Beans, rinsed & drained
1 (14 oz) can Red Kidney or Pinto Beans, rinsed & drained
1 (14 oz) can Diced Tomatoes, with juice
To Finish
- 4 5" Corn Tortillas, cut in thin strips (optional, but adds a nice masa flavor)
- 1 cup Frozen Corn (or 1 can of corn, drained)
Garnishes
- Sour Cream
- Cheddar or Monterey Jack Cheese, shredded
- Tortilla Chips
- Avocado, large dice
- Red Onion, diced
- Jalapeño, sliced
- Turn the pressure cooker on to the Sauté setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
- Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
- Add the Ranch packet, if using, Rotel, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
- Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Cancel the Sauté setting and then press the Pressure Cook/Manual button (or dial) and the + or - button (or dial) to choose 6 minutes. The pot will take several minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes. Then do a controlled Quick Release of the pressure by turning the knob towards the Venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out with the steam, open the knob all the way.
- When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some hot steam pockets in there.
- Taste and adjust salt, if needed, then add the tortillas and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
- Serve with any of the garnishes you like!
