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Taco Soup

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A comforting and flavorful Taco Soup made in a pressure cooker, perfect for cozy evenings.

Ingredients

Scale
  • 1 lb Lean ground beef
  • 4 cloves Garlic (minced)
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Dried oregano
  • 0.5 tsp Paprika
  • 0.5 tsp Onion powder
  • 0.5 tsp Freshly ground black pepper
  • 28 oz Crushed tomatoes (undrained)
  • 4 oz Diced green chiles
  • 15 oz Kidney beans (rinsed and drained)
  • 15 oz Black beans (rinsed and drained)
  • 17 oz Corn (drained)
  • 2 cups Low-sodium beef broth
  • Tortilla chips or Fritos (for topping)
  • Sour cream (for topping)
  • Shredded cheese (for topping)
  • Chopped green onions (for topping)
  • Chopped avocado (for topping)
  • Hot sauce (for topping)
  • Fresh cilantro (for topping)

Instructions

  1. Sauté the Beef and Garlic: In your pressure cooker, set to the sauté function, brown the lean ground beef for about 5 minutes. Once it’s nicely browned, add the minced garlic and sauté for another minute until fragrant.
  2. Season and Spice it Up: Sprinkle in the chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Stir well to coat the beef with all those wonderful seasonings.
  3. Add the Tomatoes and Chiles: Pour in the crushed tomatoes and the diced green chiles. Stir everything together until combined, creating a colorful mix that’s bursting with flavor.
  4. Mix in the Beans and Corn: Now it’s time to bring in the beans and corn! Add the kidney beans, black beans, and corn into the pot. Toss everything until well combined.
  5. Pour in the Broth: Finally, pour in the low-sodium beef broth. Give it a gentle stir and ensure nothing is stuck to the bottom of the pot.
  6. Pressure Cook to Perfection: Secure the lid on your pressure cooker and cook on high pressure for 10 minutes. Once the timer goes off, carefully perform a quick release of the pressure.
  7. Serve with Love: Ladle the soup into bowls and top with your favorites: a dollop of sour cream, a sprinkle of shredded cheese, and crunchy tortilla chips.

Notes

This soup is versatile; customize toppings as per your preference. Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/taco-soup-pressure-cooker-lover/

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