Taco Soup meets you where weeknights live: you’re hungry, short on time, and craving that taco-truck flavor. This healthy riff keeps the comfort, trims the effort, and leans on lean beef, fiber-rich beans, tomatoes, and corn for a balanced pot you can get from stove to table in half an hour. It’s budget-friendly, meal-prep smart, and endlessly customizable with toppings.
Why It Works
By browning lean beef with onion and garlic, blooming spices in the fat, and simmering with broth and tomatoes, you build deep flavor fast. Beans add body without heavy cream, while corn brings sweetness and texture. Prefer hands-off? There’s a Crock Pot cooking path below so you can pin it next to your Tortilla Soup recipes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 2 tbsp taco seasoning (low-sodium if available)
- 1 tsp cumin, 1/2 tsp smoked paprika
- 4 cups low-sodium broth
- 1 (14.5-oz) can diced tomatoes + 1 (10-oz) can tomatoes with green chiles
- 1 (15-oz) can black beans, rinsed
- 1 (15-oz) can pinto or kidney beans, rinsed
- 1 cup corn kernels
- Salt & pepper to taste
Optional: 2 tbsp ranch seasoning (for classic Taco Soup with ranch packet flavor)
Instructions (Stovetop)
- Sauté onion in oil 3–4 minutes; add garlic 30 seconds.
- Brown beef; drain if needed.
- Stir in taco seasoning, cumin, paprika; cook 30 seconds.
- Add broth, tomatoes, beans, and corn; simmer 12–15 minutes.
- Finish with salt, pepper, lime, cilantro, and cheddar.
Crockpot Variation
Brown beef with aromatics, transfer to slow cooker, add remaining ingredients, and cook 4–6 hours on low. Finish with toppings and lime.
Health Benefits
- Balanced macros: Protein from lean beef; complex carbs and fiber from beans and corn for steady energy.
- Sodium-smart: Using low-sodium broth and seasoning lets you control the salt.
- Customize heat: Keep it family-friendly or add jalapeño for spice without extra calories.
Quick Switch-Ups
- Ultra-lean: Swap half the beef for extra beans.
- Veg-forward: Add diced bell pepper or zucchini during the simmer.
- Creamy without cream: Stir in plain Greek yogurt off heat for body and tang.
Tips & Serving
Fire-roasted tomatoes boost flavor, and a squeeze of lime brightens the pot. Serve with crushed baked tortilla chips, avocado, cilantro, and a sprinkle of cheddar—think “Nacho soup vibes” but in a spoonable bowl.
Make-Ahead & Storage
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and refresh with lime and herbs.
Wrap-Up
Pin this Taco Soup to your Soup Ideas so a wholesome, weeknight-fast dinner is always within reach—stovetop now, Crockpot later, delicious every time.
