Some of my friends have been saying I’m crazy lately. It’s 78 degrees out and yet, here I am, still making soup for dinner. I love it – I can’t help it! This 21 Day Fix Instant Pot Taco Soup is muy delicioso and I can’t wait to share it with you!
I have been on a huge chili kick this winter, and my freezer is starting to look like I raided a chili cook-off and stuffed each contestant in my freezer for those cold, snowy nights (my freezer is, in fact, currently filled with 4 different chili recipes; however I highly doubt a snowy San Diego day is on the horizon.) Although similar in flavor, this soup is lighter than it’s meat- and bean- laden counterpart, yet still fills me up.
21 Day Fix Instant Pot Taco Soup
READ THIS FIRST: This recipe as made using a 6qt Instant Pot. If your pot is larger, you’ll need to adjust accordingly.
Also, altitude can affect your cook time – here’s a really helpful post about how to adjust your pot for altitude.
Serves 6-8 (1.5 cup per serving)
Ingredients:
- 2 lbs lean ground beef
- 3 garlic cloves, minced or pressed
- 1 can black beans
- 1 cup frozen corn
- 1 onion, chopped
- 1 orange (or any color) bell pepper, chopped
- 2 cans diced tomatoes with juice
- 1 can rotel style diced tomatoes with green chilis
- 2 1/2 cups low-sodium beef broth
- 1 heaping tablespoon chile powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Turn Instant pot on to Saute’.
Brown the ground beef. Turn off and drain. Return the beef to the Instant pot.
Add beans, corn, onion, pepper, tomatoes, broth and seasonings, stir well to combine. Cover, making sure the knob is set to ‘seal’.
Turn Instant Pot on the Soup setting for 20 minutes. Carefully turn knob to vent and allow steam to release.
Top with toppings of choice.
Instant Pot Taco Soup
Ingredients
- 2 lbs ground beef lean
- 3 garlic cloves minced or pressed
- 1 can black beans 15 oz
- 1 c corn frozen
- 1 onion chopped
- 1 bell pepper chopped
- 2 cans diced tomatoes with juice 15 oz
- 1 can rotel style diced tomatoes with green chilis
- 2 1/2 c low-sodium beef broth
- 1 tbsp chili powder heaping tbsp
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
Optional Toppings
- cheddar shredded
- tomatoes diced
- avocado diced
- jalapeno sliced
- Greek yogurt
Instructions
- Turn Instant pot on to Saute’.
- Brown the ground beef. Turn off and drain. Return the beef to the Instant pot.
- Add beans, corn, onion, pepper, tomatoes, broth and seasonings, stir well to combine. Cover, making sure the knob is set to ‘seal’
- Turn Instant Pot on the Soup setting for 20 minutes. Carefully turn knob to vent and allow steam to release.
- Top with toppings of choice.
Notes
Nutrition
Container Counts (per 1.5 cup serving):
1 Red
1 Green
.75 Yellow
Don’t forget to account for your additional toppings, too! For example, a classic combo is 1/8 avocado, 1/4 cup of cheese, and 1/4 cup Greek Yogurt, adding 1 Blue and .5 Red. Get creative! I always add sliced jalapenos to dishes like this. Muy caliente!
Weight Watchers Freestyle Points: 5 points per serving
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself…and that goes for all recipes, not just mine – I’ve seen some super shady ones out there!
Check out these other 21 Day Fix recipes to warm yourself up:
Do you have an alternate instructions for crockpot?
This soup is AMAZING and super easy to make!
So glad you liked it!
I’m also looking for a crock pot directions!?!