Hearty Taco Soup

This hearty soup is packed with lean protein and fiber-rich beans, making it a highly filling and low-fat alternative to traditional tacos.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 1 pound lean ground beef · 662 kcal in the whole recipe
• 2 cans diced tomatoes (14.5 oz each) · 142 kcal in the whole recipe
• 3 cups canned corn, rinsed and drained · 298 kcal in the whole recipe
• 2 cans low-sodium red kidney beans (15.5 oz each, rinsed and drained) · 738 kcal in the whole recipe
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon cumin powder
• 3/4 teaspoon garlic powder
• 1/3 cup water

Method

1. Brown the lean ground beef in a large pot over medium heat until fully cooked.

   

2. Transfer the beef to a strainer to drain the excess fat, then rinse it briefly with hot water.

   

3. Return the beef to the pot, then add the diced tomatoes, corn, kidney beans, chili powder, cumin, garlic powder, and water.

   

4. Stir all the ingredients well, cover the pot, and let it simmer on low heat for 1 hour to allow the flavors to blend beautifully.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.