Taco Soup
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!