Author: Tiffany McCauley
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This healthy taco soup recipe is easy to make and really delivers on all the expected flavors.
I debated over calling this taco soup. I mean, I really feel like, in order for something to qualify as taco anything, it really should have at least one tortilla in there somewhere.
But in the end, the spices and flavors won me over. And I suppose if you really want a tortilla with it, you could use a tortilla as “bread” for dipping, or even crush a few corn chips over the top of your soup. That would be yummy!
So, for the time being, just go with me on this one. It’s taco soup.
More Healthy Soup Recipes
- Black Bean Soup
- Lasagna Soup
Healthy Taco Soup
This clean eating taco soup is filling, delicious and totally nutritious! Perfect after a long day at school or the office.
4 from 1 vote
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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 servings, approximate
Calories: 218kcal
Ingredients
- 4 cups low-sodium chicken broth (veggie broth if you're vegetarian/vegan)
- 15 oz. can tomato sauce (no sugar added)
- 15 oz. black beans, rinsed (no sugar added)
- ½ lb. cooked whole grain pasta (any shape you prefer)
- 1 lb. cooked, ground turkey
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- ½ lb. frozen corn, thawed (optional)
Instructions
Combine all ingredients in a large soup pot and heat through.
Note: I cooked my turkey with 2 teaspoons garlic powder and 2 teaspoons onion powder for extra flavor.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup | Calories: 218kcal | Carbohydrates: 29g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 567mg | Potassium: 736mg | Fiber: 7g | Sugar: 4g | Vitamin A: 628IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 3mg
Recipe from the Gracious Pantry archives, originally posted 10/16/12.
Author: Tiffany McCauley
Title: Journalist
Expertise: Food, cooking, travel
Bio:
Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author. She is also a food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. She has helped thousands of people learn to cook simple, clean, and healthy foods in their own home kitchens. She lives in Maine and loves Elvis, sunflowers, and a good seafood chowder, as well as travel writing.
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Pinto beans are fine so long as they don’t have added sugar (if they are canned). I wouldn’t do this one in a slow cooker, but you could certainly give it a try. If you do though, I would wait to add the pasta until the last 10 or 15 minutes. You don’t want to cook it further, just heat it.
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I hope you enjoy it!
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Awesome! Glad you both liked it! 🙂
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Pingback: Tex Mex Soup – Single Gals
I made this last night without the noodles (I have never been a fan of noodles in my soup sorry), but I loved the flavors. I added a little greek yogurt on top and my husband also added some shredded cheese. It was delicious.
Thanks for your great recipes and blog.
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Haha. Ok. I will trust u. Taco Soup it is!
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This soup was fantastic!! We added a little shredded cheese on top before serving but it didn’t need it. The entire family LOVED it!!
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I have made this recipe about three times so far and it is always a huge hit with my boyfriend!! We love having leftovers throughout the week and this recipe is perfect for that, thank you!!
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I made this soup for lunch today. Wow! It was so easy and quick. I think it’ll be my new go to if I’m in a hurry. I used TVP instead of turkey – it tasted great!
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My husband already decided what he was making for our week’s dinner, but, as usual, I didn’t know what I wanted to make. I wanted chili, but I also felt like making a Mexican dish. I knew that I had ground turkey on hand, and I wanted something quick, easy and healthy to make. This is one of the reasons why I love Tiffany’s blog so much: I can go to recipes by ingredient, category, etc. and choose what I want. I chose “turkey”, and found this recipe. I am so glad that I did! The recipe was so easy to make, and it turned out very tasty as well. I like to make any new recipe exactly how it is written the first time, and so far, every recipe that I have made and eaten of Tiffany’s always turns out GREAT! AND, the hubby loves it too. The only change I did was doubled on the ingredients, because I had a feeling we would love it and wish that we had more when the leftovers were gone. Glad I made the decision to double up! The spices were just right(also, thanks for the tip of using 2 T each of garlic & onion powder when cooking the turkey). This is going to be a great meal to enjoy during the week. Tiffany, thank you for this AWESOME blog and great recipes. Now, where’s my spoon..??
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Paula – Wow! What an awesome recipe review! Thanks so much! 😀
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Tiffany, you’re welcome! I speak the truth! Thanks again for all that you do!
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I tried this dish, and my family that don’t eat so clean loved it. I didn’t even tell them it was clean eating until the plates were all clean. Thanks so much for this recipe!
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Kassandra – Fabulous!!
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I made this and it is AMAZING!!! Love your website!!
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Amanda – Thanks so much! Glad you enjoyed it! 😀
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Absolutely delicious! Another recipe approved by my picky eaters.
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Joanna – That’s wonderful! 😀
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Thank you for all the great easy to follow recipes and tips, you have inspired so many people to care about what they are eating and feeding their families. Have a blessed day!
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Vanessa – Thank you so much! You made my day! 😀
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Looks awesome ! Perfect for autumn given all the autumn colours in it. Another winner!
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Anne – Yes! The flavors go really well with this time of year! 😀
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