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Healthy Taco Soup Recipe That’s Easy and Flavorful

Healthy Taco Soup Recipe That’s Easy and Flavorful

A hearty one-pot taco soup made with lean ground beef, beans, corn, tomatoes, and taco seasoning. It makes about six servings and is ready in approximately 40–45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef, preferably 90–95% lean
  • 1 small Small yellow onion, finely chopped
  • 1 packet, about 1 ounce Taco seasoning
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Kidney beans, drained and rinsed
  • 1 15-ounce can Corn kernels, drained
  • 1 8-ounce can Tomato sauce
  • 1 about 10-ounce can Diced tomatoes with green chiles
  • 1 about 14–15-ounce can Plain diced tomatoes
  • 1 cup Water or low-sodium beef or chicken broth
Optional Homemade Taco Seasoning
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 pinch, optional Cayenne
Optional Toppings
  • As desired Plain Greek yogurt or light sour cream
  • As desired Shredded reduced-fat cheddar
  • As desired Diced avocado
  • As desired Chopped cilantro, sliced green onions, lime wedges, tortilla strips, or baked tortilla chips

Method
 

Step-by-Step
  1. Heat a large pot or Dutch oven over medium heat. Add the lean ground beef and finely chopped onion, then cook for 6–8 minutes while breaking the beef into small pieces, until browned and the onion is softened.
  2. Drain excess fat if necessary, then stir in the taco seasoning. If using the homemade blend, add the chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, pepper, and optional cayenne.
  3. Add the drained black beans, drained kidney beans, drained corn, tomato sauce, diced tomatoes with green chiles, plain diced tomatoes, and water or low-sodium broth. Stir thoroughly so the seasoning is distributed through the vegetables and broth.
  4. Bring the soup to a gentle boil over medium heat. Reduce the heat, partially cover the pot, and simmer for 20–25 minutes, stirring occasionally.
  5. Taste the soup and adjust the salt, spice, or broth as needed. Let it rest for 5–10 minutes before serving, then ladle into bowls and add your favorite toppings.

Notes

Rinse canned beans to reduce excess sodium and prevent a gritty or overly thick texture. Use low-sodium broth and canned tomatoes when possible, then season at the end. Refrigerate leftovers promptly and store them in an airtight container for up to 4 days.