Taco Soup

Sunday, October 27, 2013

This is probably one of my favorite recipes during the Fall and Winter months.  It is unbelievably easy and can be eaten in 2 different ways, chunky or blended.  I'm not the biggest fan of tomatoes so I discovered the blended version accidentally and it's my favorite way to eat it now!

Taco Soup- Great Clean Eating Fall and Winter Recipe
Taco Soup- Great Clean Eating Fall and Winter Recipe!
Servings- Approx 16 (1 1/2 cups each)


  • 2lb of lean ground turkey or chicken
  • 2 cans diced tomatoes (I like Rotel diced tomatoes and chilli's)
  • 3/4 bag of frozen sweetcorn
  • 5-6 cans of your favorite beans. Choose Low-Sodium cans. (Kidney, Pinto, White, Navy, Black beans- you can mix and match but definitely include black beans)
  • 3 packets low sodium taco seasoning(You can also make your own which is preferable and cleaner)
  • Water


  • Brown your meat in a large pot.  While meat is cooking, drain your beans into a colander and rinse.
  • Once meat is cooked, add your beans, tomatoes in their juices and sweetcorn.
  • Add water to cover.
  • Mix in taco seasoning
  • Cook on low for 1-2 hours.  If you have the time, cook for 2 hours for flavouring.
Once the soup is done you have two options. Eat it chunky, as is, or what I like to do is blend it so that it's almost like a think bean dip.  You can serve with multigrain scoop chips if it fits your dietary goals or leave these out. The soup is incredibly filling without.

Optional is to top with a little shredded cheese and non-fat greek yogurt or light sour cream.

This recipe freezes so well and I usually portion off into freezer baggies for grab on the go meals throughout the fall and winter. 

Taco Soup- Great Clean Eating Fall and Winter Recipe

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