Healthy Taco Soup

This healthy taco soup is packed with ground beef, three kinds of beans and corn in a flavorful, mildly spiced broth. It's easy to make on the stovetop or in a slow cooker, serves 12 and freezes beautifully. Gluten-free and dairy-free options included.

Course Main

Cuisine Tex-Mex

Keyword easy taco soup, ground beef taco soup, healthy taco soup, slow cooker taco soup, taco bean soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 198kcal

Author Erin Dooner

Ingredients

For the Soup:

2 cups beef broth
1 cup vegetable broth (or more beef broth)
2 pounds ground beef
2 15-ounce cans whole kernel corn, drained
2 15-ounce cans chili beans, undrained
2 15-ounce cans great northern beans, drained and rinsed
2 15-ounce cans black beans, drained and rinsed
2 packets taco seasoning or homemade taco seasoning see notes
1/4 cup lime juice
olive oil

For Topping:

grated cheese, sour cream, cilantro, corn tortilla chips, avocado slices, jalapeños and/or hot sauce, as desired

US Customary - Metric

Instructions

To Make on the Stovetop:

In a large Dutch oven or stockpot, cook the ground beef over medium to medium-high heat until fully browned, breaking it apart as it cooks. Drain off excess fat.
Add the beef broth, vegetable broth, drained corn, undrained chili beans with their sauce, drained and rinsed great northern beans, drained and rinsed black beans, taco seasoning and lime juice. Stir well.
Bring to a gentle simmer, then reduce the heat to low or medium-low. Simmer gently, partially covered, for about 1 hour, stirring occasionally. Add a little more broth if the soup becomes too thick.
Taste and adjust the seasoning if needed. Serve hot with your preferred toppings.

To Make in the Slow Cooker:

Brown the ground beef completely in a skillet, breaking it apart as it cooks. Drain off excess fat.
Transfer the beef to a large slow cooker. Add the broths, drained corn, undrained chili beans with their sauce, drained and rinsed great northern beans, drained and rinsed black beans, taco seasoning and lime juice. Stir well.
Cover and cook on LOW for 3 to 6 hours, until thoroughly heated and flavorful. Make sure the slow cooker is large enough that the ingredients do not exceed its maximum fill line.
Taste and adjust the seasoning if needed. Serve with your favorite toppings. Cool completely and refrigerate leftovers for up to 3 to 4 days or freeze for up to 3 months. Reheat thoroughly to 165 °F (74 °C).

Notes

Taco seasoning - use 2 packets (56 grams total) taco seasoning or 4–6 tablespoons homemade taco seasoning
Gluten-free option - check the taco seasoning, chili beans, broths and tortilla chips.
Dairy-free option - check packaged ingredients and omit cheese and sour cream or use dairy-free toppings.
Beans - do not drain the chili beans; their seasoned sauce adds flavor and thickness. Drain and rinse the great northern and black beans.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition