Easy Taco Soup
Ingredients
The soup
-
1
lb.
lean ground beef, chicken, or turkey
-
2
teaspoons
olive oil or avocado oil
-
3
large
garlic cloves, minced
-
½
medium
onion, diced
-
1
each
bell pepper, diced (any color)
-
1
small
zucchini, diced
-
2
medium
carrots, diced
-
2
tablespoons
chili powder
-
1
tablespoon
ground cumin
-
1
teaspoon
dried oregano
-
1
15-ounce can
tomato sauce
-
1
can
water or broth (use the empty tomato sauce can)
-
1
14.5-ounce can
fire roasted diced tomatoes
-
1
15-ounce can
black beans, drained and rinsed
-
1
cup
frozen corn
-
3
tablespoons
fresh-squeezed lime juice
-
⅔
cup
sour cream or Greek yogurt
-
to taste
salt and pepper
Optional toppings
-
to taste
diced avocado
-
to taste
fresh cilantro, chopped
-
to taste
green onion, shredded cheese, tortilla chips
-
to taste
lime wedges
Instructions
- Sauté the ground meat and chopped vegetables in oil until the meat is cooked.
- Add spices, tomato sauce, broth or water, diced tomatoes, black beans, and corn; stir to combine.
- Lock the lid and set the Instant Pot to cook on high pressure for 8 minutes.
- Allow natural pressure release for 5-7 minutes before venting.
- Stir in sour cream and lime juice, then season with salt and pepper.
- Serve with your choice of toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
285
Total fat
7g
Total carbohydrates
32g
Total protein
26g
Sodium
802mg
Cholesterol
52mg
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