Ingredients
Scale
- 0.5 small Yellow onion (chopped fine)
- 0.5 pound Ground beef
- 1 can Petite diced tomatoes (with liquid)
- 1 can Black beans (with liquid)
- 1 can Beef broth
- 0.5 cup Tomato sauce
- 1 can Chopped green chiles
- 0.5 cup Frozen corn
- 1 tablespoon Taco seasoning
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Ground black pepper
Instructions
- Brown the ground beef in a skillet over medium heat until browned, breaking it apart with a spoon.
- Add the chopped yellow onion and cook until it becomes translucent.
- Transfer the cooked beef and onions to your pressure cooker or Crock Pot.
- Add the diced tomatoes (with their liquid), black beans, beef broth, tomato sauce, green chiles, and frozen corn.
- Season with taco seasoning, kosher salt, and ground black pepper.
- Stir all the ingredients well, ensuring they are evenly distributed. If using a pressure cooker, seal the lid.
- Cook on high for 15 minutes in the pressure cooker or set to low and cook for 6-8 hours in a slow cooker.
- Depressurize the cooker properly before opening and serve hot with garnishes.
Notes
For a thicker soup, use less broth or add an extra can of tomato sauce. Experiment with different beans and spices to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking or Slow Cooking
- Cuisine: Mexican
- Diet: Beef
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: taco soup, crock pot, pressure cooker, easy dinner, weeknight meal