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The name of the game here is fast and easy. We’ve taken all the shortcuts to make this soup come together with minimal effort, minimal time, and all the flavor. Most ingredients are canned or frozen to make this minimal chopping and maximal enjoyment. If you enjoy something else in your tacos, feel free to add it to the mix. Make this your own!

I’m not sure I can count the number of times I have made this recipe over the last two months before sharing it with you all. I am willing to bet it’s at least 10 times. It just hits the spot! Change it up if you prefer a different type of meat or non-meat in your tacos. There are no rules here.

Top it with whatever you fancy. I’m a real sucker for avocado, shredded white cheddar cheese, a plop of plain Greek yogurt, and some fresh cilantro. But, if that feels like too much work, it’s also very delicious without the additions. Plus, a crumble of tortilla chips feels necessary and not optional in my book.

This recipe was created as part of the Run Your Way Cooking Classes, sponsored by New Balance. If you want to view the cooking class where we make this soup for tips and tricks and help ensure yours comes out just right, click here to watch. 

Taco Soup

Servings 6
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Ingredients
  

  • 1 Tbsp avocado oil
  • 1 lb ground meat or meat alternative
  • ½ large onion diced (approx 1 cup)
  • 1 bell pepper diced
  • 1 (10 oz) bag frozen sweet potatoes steamed
  • 1 Tbsp tomato paste
  • 2 Tbsp taco seasoning
  • 1 (15 oz) can black beans drained & rinsed
  • 1 (15 oz) can or frozen corn drained
  • 1 (15 oz) can fire roasted tomatoes
  • 1 (4 oz) can diced green chilis
  • 4 cups broth

Optional Toppings:

  • avocado
  • jalapeno
  • cilantro
  • sour cream
  • shredded cheese
  • tortilla chips
  • hot sauce

Instructions
 

  • In a large soup pot, heat oil and cook ground meat or meat alternative over medium heat until partially cooked through.
  • Add onions, peppers, sweet potatoes, tomato paste and taco seasoning. Cook until veggies are soft and protein is cooked through, around 2 - 4 minutes.
  • Add beans, corn, tomatoes, chilies, and broth. Bring the soup to a slow boil and cook for 20 minutes.
  • Top with your favorite toppings & add more carbs on the side if needed.

Notes

Nutrition Facts:
1 serving (approx. 2 cups soup): 300 kcal | 4 g fat | 33 g carbs | 9 g fiber | 30 g protein
(calculated using 99% fat free ground turkey & no toppings) 
Substitutions:
Meat: Make this your own - use whatever ground meat or plant-based protein you enjoy most.
Sweet Potatoes: You could add rice instead, if you prefer. Or, also add rice for more carbs in heavier training. If you cannot find frozen sweet potatoes, peel, dice, and roast three medium sweet potatoes for 45 minutes in a 400-degree F oven. 
How-to-Use:
Athletes: Soup is a great way to get in veggies and protein but you will need more carbs. Add tortilla chips or rice to the soup. Or, eat some fruit or bread on the side. 
Healthy Eating: The balance of carbs to protein is nearly perfect for you. Add more carbs or protein if needed for your goals. 
Kids: This recipe may be hit or miss with your kids. But if it’s a miss, more for you!