Craving a warm bowl of taco soup for dinner? I know I am! These two amazing taco soup recipes are perfect for busy weeknights and are packed with flavor that your whole family will love.
I’ve got you covered with both a gluten-free version and a speedy Instant Pot option. You’ll find easy steps, helpful tips, and everything you need to make these comforting meals at home.
Jump to Recipe:
Hearty Gluten Free Taco Soup
This comforting Gluten Free Taco Soup is perfect for a cozy meal, any night of the week. It’s simple to put together and tastes wonderful, even for those avoiding gluten.
Key Ingredients & Tips
- Lean Ground Beef: Brown your beef well for the best base flavor. Make sure to drain any extra fat before moving on.
- Gluten-Free Seasoning: Always check your taco seasoning packet to make sure it is certified gluten-free, keeping this meal safe for everyone.
- Don’t Drain Tomatoes: Use canned diced tomatoes with their juice. This adds a lot of liquid and flavor to your soup without needing extra broth.
What You Need for Gluten Free Taco Soup
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 bell pepper, chopped (any color)
- 1 packet (1 oz) gluten-free taco seasoning
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can mild green chiles, undrained
⏱️ Time: 30 minutes🍽️ Yields: 6 servings
How to Make This Gluten Free Taco Soup
Step 1: Cook Meat & Veggies
In a large pot or Dutch oven, cook the ground beef over medium heat until it’s browned. Add the chopped onion and bell pepper, and cook until they are soft, about 5-7 minutes. Drain any extra fat from the pot.
Step 2: Add Liquids & Seasoning
Stir in the gluten-free taco seasoning. Pour in the chicken broth, undrained diced tomatoes, drained corn, rinsed black beans, and undrained green chiles. Stir everything together well.
Step 3: Simmer & Serve
Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes. This helps all the flavors come together. Serve hot with your favorite toppings like shredded cheese, sour cream, or crushed tortilla chips.
📝 Final Note
This soup tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Quick Instant Pot Loaded Taco Soup
Get dinner on the table super fast with this Instant Pot Loaded Taco Soup. It’s incredibly easy to make, packed with ingredients, and perfect for a speedy weeknight meal.
Key Ingredients & Tips
- Ground Turkey: Using ground turkey lightens up the soup without losing any great taste. You can also use ground beef if you prefer.
- Cream Cheese: Stirring in a block of cream cheese at the end makes the soup wonderfully creamy and rich. Don’t skip this!
- Ranch Seasoning: A packet of ranch seasoning mix adds an extra layer of zesty flavor that makes this taco soup stand out.
What You Need for Instant Pot Taco Soup
- 1 lb ground turkey or beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 packet (1 oz) ranch seasoning mix
- 4 oz cream cheese, softened and cut into cubes
⏱️ Time: 25 minutes (plus pressure release)🍽️ Yields: 6-8 servings
How to Make This Instant Pot Taco Soup
Step 1: Sauté Aromatics
Set your Instant Pot to “Sauté” mode. Add the ground turkey (or beef) and chopped onion. Cook, breaking up the meat, until browned and the onion is soft. Drain any fat. Stir in the minced garlic for about 1 minute until fragrant. Press “Cancel.”
Step 2: Pressure Cook Soup
Add the taco seasoning, chicken broth, undrained diced tomatoes, rinsed black beans, drained corn, and ranch seasoning mix to the pot. Do not stir. Close the lid and set the valve to “Sealing.” Cook on High Pressure for 10 minutes.
Step 3: Finish & Serve
Once cooking is done, do a quick release of the pressure by carefully turning the valve to “Venting.” When the pin drops, open the lid. Stir in the cubed cream cheese until it’s fully melted and the soup is creamy. Serve hot with your favorite toppings like cilantro, avocado, or a dollop of sour cream.
📝 Final Note
For an even richer soup, you can add a can of evaporated milk along with the cream cheese. Leftovers keep well in the fridge for 3-4 days.