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Smoky Taco Chili Soup

written by Sydney December 30, 2017
Smoky Taco Chili Soup

I don’t know about you, but January signals “CHILI TIME” to me.  It’s the perfect soup to heat you up.  It’s also great for football viewing parties.  So…confession time, this is actually a Skinny Taste recipe that I’ve tweaked!  Her original is here and it is very good (you should make that one too!) but I didn’t have all the ingredients on hand so I concocted this version and it was a hit with the hubby.  This can be made in an Instant Pot (pressure cooker) or a slow cooker.  I hope you enjoy!


Smoky Taco Chili Soup

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Serves: 8 Prep Time: Cooking Time:


1 15oz can garbanzo beans rinsed
1 15oz can black beans rinsed
1 8oz can tomato sauce
1 7oz can chipotles in adobo sauce (dice the chilis)
2 10oz cans Rotel tomatoes with green chilis (any spice level)
1 cup frozen corn kernels
1 32 oz box of beef or chicken stock
1.5 lbs of 90/10 ground beef or ground turkey breast
1oz packet of low sodium taco seasoning
1 tbsp cumin
1 tbsp chili powder
1 tbsp of minced garlic

Cheddar cheese
Diced onion
Sour Cream
Corn chips


Set your Instant Pot (or similar pressure cooker) to saute mode. Add the beef or turkey and brown it until fully cooked. Add garlic and cook another minute. Stir in taco seasoning, chili powder, and cumin. Add beans, tomato sauce, chipotles including the adobe sauce, Rotel tomatoes, frozen corn, and stock to the pot.  Close and completely seal the lid. Pressure cook for 20 minutes and when done you can quick release or natural release the pressure cooker. Serve garnished with cheese, onions, cilantro or sour cream.

For slow cookers, brown the meat in a skillet on the stovetop and then transfer to a crockpot.  Add all other ingredients to the crockpot and stir.  Cover and cook 8-10 hours on low.



Calories (with beef): 356 Calories (with turkey breast): 304

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