Description
A hearty taco soup with lean ground meat, beans, and bone broth, slow-cooked for deep flavors and 42g of protein per serving.
Ingredients
Scale
- 2 pounds ground meat (lean beef, turkey, or chicken – 93/7 beef recommended)
- 1 tablespoon oil (olive or avocado)
- ½ onion, chopped (optional)
- 4 teaspoons minced garlic (optional)
- 28 ounces fire-roasted diced tomatoes (no salt added if possible)
- 8 ounces low/no sodium bone broth
- 8 ounces salsa (your choice of heat)
- 4 ounces diced green chiles (no salt added)
- 15½ ounces kidney beans, drained & rinsed (no salt added)
- 15 ounces black beans, drained & rinsed (no salt added)
- 15¼ ounces corn (or Southwest corn blend)
- 1 ounce taco seasoning (low/no sodium)
- 1½ tablespoons ranch seasoning mix
Instructions
- Warm oil in a large skillet over medium heat.
- Add your ground meat, breaking it up as it cooks.
- Stir in chopped onion and garlic.
- Brown the meat completely, about 5–10 minutes.
- Pour the mixture into the bottom of your slow cooker.
- Add in all the other ingredients. Stir it up real good!
- Cover and cook on low for 7–8 hours or high for 3–4 hours.
- Taste and adjust seasoning if needed before serving.
Notes
If using turkey or chicken, add an extra splash of broth to keep it juicy. For thicker soup, mash a few beans before serving or stir in a spoonful of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 10g
- Sodium: 785mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 60mg