Make It Now

Stove Top Method:

1. In a large Dutch oven or stockpot, heat 2 tablespoons of the oil over medium-high heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook. 
2. Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Drain the grease from the meat.
3. Stir in the garlic salt, taco seasoning, diced tomatoes, green chiles, corn, beans, broth, and salsa to the pot. Bring to a boil and then reduce to a gentle simmer. Simmer for 20-30 minutes*, stirring occasionally. 
4. Optional: Serve with your favorite Tex Mex toppings.

*Note: Polly’s mom’s original version says to cook it even longer, about 1-2 hours, but you may have to add in more broth to thin it out.

Slow Cooker Method:

1. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook. 
2. Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Drain the grease from the meat.
3. Add the meat mixture and all other ingredients (except the toppings) to a 6 quart slow cooker. Cover and cook on LOW for 6-8 hours.
4. Optional: Serve with your favorite Tex Mex toppings.

Instant Pot Method:

1. Set the 6-quart Instant Pot to “Sauté.” Pour in 2 tablespoons of the oil and heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook. 
2. Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Press cancel. Drain the grease from the meat.
3. Add all other ingredients (except the toppings) to the Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure. 
4. Optional: Serve with your favorite Tex Mex toppings.

Freeze For Later

Option 1 (Before Cooking): Cook the onions and beef, then stir in the rest of the ingredients, and freeze the uncooked soup in an airtight freezer container.

Option 2 (After Cooking): Follow all of the cooking instructions in the recipe. Let the soup cool and then freeze in airtight freezer containers.

Prepare From Frozen

Option 1 (Before Cooking): Let the soup thaw completely. Then follow the cooking instructions for whatever cooking method you choose in the recipe above.

Option 2 (After Cooking): Let soup thaw completely. Then just warm up in the microwave, on the stove on low, or in the slow cooker on low, until warmed through.