Description
A dump and go, easy and fast recipe for taco soup that’s loaded up with fritos, cheese and diced avocados.
Ingredients
Scale
- 1 pound extra lean ground beef or ground turkey
- 1–2 cups chicken broth (if you want it thicker then use 1 cup of broth)
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 (14 oz) can corn, drained
- 2 (8 oz) cans tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 3–4 Tbsp taco seasoning (depending on your taste preference)
- Salt and pepper to taste
- Fritos
- Grated Cheese
- Diced Avocados
Instructions
Instant Pot Instructions:
- Add raw ground meat to Instant Pot and break it up with a wooden spoon. Add in the chicken broth, beans, corn, tomato sauce, diced tomatoes and taco seasoning.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir well. Salt and pepper to taste. Ladle into bowls and top with fritos, cheese and avocados.
Slow Cooker Instructions:
- Add raw ground meat to slow cooker and break it up with a wooden spoon. Add in the chicken broth, beans, corn, tomato sauce, diced tomatoes and taco seasoning.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir well. Salt and pepper to taste. Ladle into bowls and top with fritos, cheese and avocados.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot or Slow Cooker