This taco soup is filled with quintessential taco ingredients and flavors--from two types of hearty beans, to corn and ground beef--but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.

Julia Levy
EatingWell.com, September 2019

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Add garlic, ancho chile powder, cumin, oregano and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn and salt; bring to a boil over medium-high. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges.

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Nutrition Facts

408 calories; protein 28g 56% DV; carbohydrates 36g 12% DV; exchange other carbs 2.5; dietary fiber 9g 36% DV; sugars 7g; fat 18g 28% DV; saturated fat 6g 30% DV; calcium 165mg 17% DV; potassium 772mg 22% DV; sodium 606mg 24% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2019
I made this recipe as written and it was a huge hit in my house. Not too spicy for my 11 year old and flavorful enough for the rest of the family. We will definitely make it again! Read More