Description
This comforting and hearty taco soup transforms your favorite taco night flavors into a wholesome, nutrient-dense meal. Perfect for busy schedules, this slow-cooked stew blends lean ground beef, fiber-rich black and chili beans, and zesty fire-roasted tomatoes. It is a simple, stress-free, one-pot dish that nourishes the body and saves time without sacrificing taste, making it an ideal choice for healthy family dinners or convenient meal prep.
Ingredients
1 lb lean ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
2 cans (14.5 oz each) fire-roasted tomatoes
1 can (15 oz) chili beans
1 can (15 oz) black beans, drained and rinsed
1 can (8 oz) tomato sauce
1 can (4 oz) diced green chiles
2 cups beef broth
2 tablespoons taco seasoning
Instructions
In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the beef is fully cooked.
Drain excess fat from the skillet.
Transfer the cooked beef mixture into the slow cooker.
Add the fire-roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, beef broth, and taco seasoning.
Stir all ingredients until well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve warm, optionally topped with fresh cilantro, avocado, or a dollop of sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months. For a vegetarian version, substitute the ground beef with an extra can of beans or plant-based protein crumbles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 55mg