How do you thicken taco soup?

You can add tomato paste: start with one tablespoon, stir, and simmer. You can also scoop some beans and broth into a blender, puree them, and stir them back into the soup. However, this instant pot taco soup is perfectly thick as it is, with the combination of simmering vegetable juice and broth!

Is taco soup the same as chili?

This skirts dangerously close to the debate of whether or not chili is a soup, and I'm not here to make enemies! In my opinion, this instant pot taco soup is definitely not a chili. It has lots of the same Southwest flavors but has a much thinner consistency than chili.

What goes with taco soup?

Anything you'd serve with tacos can be served with taco soup! Chips and salsa, refried beans, Mexican rice, etc. Classic Southern sides also work like cornbread and potato skins. You could also do a Southwest style salad!

20 Minute Instant Pot Taco Soup

Name: Instant Pot Taco Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American/Mexican
Ingredients: 1 lb. ground beef; 1 tablespoon cumin; 1 tablespoon chili powder; 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 (15 oz.) can fire-roasted diced tomatoes; 1 (15 oz.) can corn, drained; 2 (15 oz.) cans black beans, drained and rinsed; 3 cups V8 (or tomato based vegetable juice); 2 cups chicken broth; juice of 1 lime; Kosher salt; fresh cracked pepper; sour cream; Fritos; sliced jalapeno; sliced green onion; chopped cilantro; red pepper flakes

Ingredients

Units Scale

1 lb. ground beef
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon garlic powder
1 (15 oz.) can fire-roasted diced tomatoes
1 (15 oz.) can corn, drained
2 (15 oz.) cans black beans, drained and rinsed
3 cups V8 (or tomato based vegetable juice)
2 cups chicken broth
juice of 1 lime
Kosher salt
fresh cracked pepper

Garnish

sour cream
Fritos
sliced jalapeno
sliced green onion
chopped cilantro
red pepper flakes

Instructions

Turn the instant pot to the sauté setting.
Add ground beef and cook, crumbling with a spatula until browned and cooked through.
Add cumin, chili powder, oregano, and garlic powder, along with a couple large pinches of salt and pepper to the pan. Sauté for about 1 minute, stirring frequently.
Add diced tomatoes, corn, black beans, V8, and chicken broth to the instant pot.
Turn setting to pressure cook, seal the lid, and cook for 10 minutes. Hit the quick release button and allow all the steam to escape.
Stir in lime juice and season to taste with salt and pepper.
Garnish with your favorites and enjoy!

Equipment

instant pot

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measuring spoons

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Notes

Make a big batch of this family favorite ahead of time and you’ve got a quick and easy meal ready to go whenever you want!
Store any leftovers in an airtight container in the fridge for up to 5 days.
Reheat leftovers in a small saucepan over medium heat, stirring occasionally, until warmed through. Don’t forget to season to taste with salt and pepper after reheating and add another splash of lime juice, if desired.
Freeze leftovers after they’ve cooled for up to 3 months. Be sure to store them in an airtight container in the freezer. Then thaw overnight in the fridge and reheat as directed above.

Author: Kylie
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: American/Mexican

Nutrition

Serving Size: 1/8 of the soup
Calories: 225
Sugar: 6 g
Sodium: 960.6 mg
Fat: 2.7 g
Carbohydrates: 30.7 g
Fiber: 9.6 g
Protein: 20.7 g
Cholesterol: 35.1 mg