Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

Amazingly Easy Taco Soup (IP, Stove Top & Slow-Cooker Directions)

By

 5/12/18
 
I have just updated the recipe with Instant Pot, Slow Cooker and Stove top directions as well as updated the Taco Seasoning to make this taco soup even better! Enjoy!
 
~Melissa 
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amazing Taco SoupTaco Soup, one of 14 “Soups & Stews” Recipes in Satisfying Eats Cookbook.
Make it on the stove top, Crock Pot or Instant Pot.  
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Everyone loves this Taco Soup!  It is one of my favorite soups on a cold day or in the middle of the summer.  It freezes well and I like to keep at least one batch in the freezer ready to eat at a moments notice!  This is also a great way to use up some of your summer zucchini! 
 
**If reheating soup, place frozen soup in large pot and add 1 can of diced tomatoes or 1 & 1/2 cups of chicken stock to pot.  Cover pan with lid and cook on medium heat, stirring occasionally until soup is thawed.  Add 1-2 additional tablespoons of Taco Seasoning to soup (to taste). 
 
I think what makes this soup so incredible is using homemade chicken stock.  I have been making my own stock for the past year and won’t ever go back to the canned stuff EVER!!  
This would also be yummy with my Jalapeno-Cheddar “Corn” Bread! 
Jalapeño-Cheddar Corn Bread
New and Improved Easy Taco Soup
Serves 8
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Ingredients
    • 2 to 2-1/2 lbs. ground meat (beef, chicken, turkey, etc.)
    • 1 large onion, chopped
    • 1 bell pepper, chopped
    • 2-3 zucchini or yellow squash, chopped in 1 inch cubes (or 3-4 cups of frozen veggies of your choice)**
    • 2 jalapeños, finely chopped or 4-7 oz can of chopped chilies (4 oz for mild spice, 7 oz for more spice)
    • 6 cloves garlic, crushed
    • (3) 14.5 oz cans of diced tomatoes
    • 4 cups homemade chicken stock
    • 1/4 cup plus 1 tablepsoon Taco Seasoning (see below)
    • Juice of 2 limes (2 tablespoons)
    • Extra taco seasoning and lime juice for serving

    *Optional Toppings: Serve with grated cheese, sour cream, chopped cilantro, lime wedges and Cheese Chips

Instructions

  1. Instant Pot Dirctions: Set to Saute and brown meat inside inner pot. Drain excess oil and return to pan. Add remaining ingredients and then lock lid and close vent. Cook for 25 minutes on "Manual" and then natural release for 5 minutes.

    Stove top method: Brown meat in large pan. Drain off excess grease and set aside. In same pot, sauté onions, bell pepper and zucchini for about 5-10 minutes or until soft. Add meat back to pan along with rest of ingredients. Cook on medium-low heat for 20-30 minutes.  

    Crock Pot Method: Add cooked meat to crock pot along with rest of ingredients. Cook on low for 6 hours or high heat for 3 hours.

    JUST BEFORE SERVING: Taste for seasoning and add additional 1-2 tablespoon of additional taco seasoning and 1 extra tablespoon of lime juice just before serving. 

    Creamy Taco Soup:  After soup if finished cooking, add 8 oz. cream cheese to soup and stir until melted.

Notes
  1. 8 Net Carbs per serving
Satisfying Eats https://satisfyingeats.com/

Homemade Taco Seasoning

  • 2 tbsp. chili powder
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 tablespoon ground cumin
  • 2 teaspoon sea or pink salt
  • 2 teaspoon black pepper

Directions

Mix ingredients in bowl and store in airtight container.cookbook collage 3-5-14