Description
A quick and satisfying low-carb taco soup made with ground meat, beans, and vibrant veggies.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken or vegetable broth
- 1 packet taco seasoning
- 1 cup corn (optional)
- 1 bell pepper, chopped
- 1 onion, chopped
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Brown the ground meat over medium heat until fully cooked. Drain any excess fat.
- Add chopped onion and bell pepper to the pot, cooking until softened.
- Stir in the diced tomatoes, black beans, kidney beans, corn (if using), broth, and taco seasoning.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese, sour cream, avocado, and cilantro if desired.
Notes
For added nutrition and texture, consider incorporating diced zucchini. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg