This soups makes for the perfect weeknight fall or winter meal. It’s full of flavor in done in less than 40 minutes, just brown the meat, dump the ingredients and let is simmer.
There are even vegan substitutes listed if meat isn’t your thing!
This soup makes a balanced meal with protein, fat, and fiber rich carbs. It’s hearty enough on its own, but would be great with tortilla chips, cornbread, or rice if you like more starches with your meals.
Pro tip: I love using bone broth instead of regular broth for the added protein and lower sodium content. You can use it in any soups, to cook rice/quinoa, or really any recipe that calls for broth!
Easy and Healthy Taco Soup
What you need:
1 lb 93% lean ground beef, turkey, or ground meat substitute
1 packet low sodium taco seasoning
1/2 medium white onion, diced
2 tsp minced garlic
1 can fire roasted tomatoes
4 oz can diced green chilies
1 can low sodium or no salt pinto beans, rinsed and drained
1 cup frozen corn
3 cups beef bone broth (or vegetable broth to keep it vegan)
Salt and pepper to taste
Recommended toppings: green onion, cilantro, cheese, sour cream, avocado
What you do:
1. Brown meat in large pot or Dutch oven with taco seasoning, onion and garlic.
2. Once meat is browned, added remaining ingredients to pot and bring to a boil.
3. Reduce heat to low and simmer for at least 30 minutes.
4. Serve with desired toppings and ENJOY!
Healthy with Hannah 