Quick and Easy Taco Soup Recipe

This Taco Soup is the perfect dish for any time of year. If you’re looking to stay true to your diet, this one will not disappoint! I made a few twists to give an old classic Weight Watchers recipe some new life and deliciousness in every bite!

This soup can be a vegetarian’s saving grace when they want comforting soup without going overboard on calories- it has all the flavor but none of those pesky extra ones that make weight loss more difficult.

I won’t deny that the original is delicious. It really is. I just like a little more heat to it and to make the Mexican-inspired recipe kinder. (Read “meatless.”)

Instead of ground turkey, I use Beefy Crumble by Beyond Beef. It’s entirely plant-based and has the look and texture of ground beef. Except it’s not. There are 660 calories in the entire package.

Let’s look at what’s needed to make this delicious soup recipe.

Ingredients

• 1 medium onion diced
• 2 Tablespoons olive oil
• 1 package of Beefy Crumbles
• 1 packet of McCormick HOT Taco Seasoning Mix
• 1 packet of Ranch Dip Mix
• 15 ounces Ranchero Beans
• 15 ounces Black Beans
• 14.5 ounces Petite Diced Tomatoes
• 10 ounces Ro*Tel HOT Diced Tomatoes with Habaneros
• 2 cups of water

How To Make Vegetarian Taco Soup

Start by sauteing a chopped onion in about 2 tablespoons of olive oil in a large soup pot. Once the onion starts to become translucent, add the remaining ingredients.

Bring the soup to a boil and then lower it to simmer for 30 minutes. Voilà! A simple and delicious soup that’s full of veggies.

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I decided to analyze the calorie content of the ENTIRE pot. Keep in mind that if you make this, the calorie count could vary should you use different brands, which is totally okay. But at least this will give you an idea of how many calories are in it. Also, what I consider a serving and what you consider a serving might be completely different.

The total? 2084. That sounds like a lot – and it is if you eat the entire pot! But if you think about it, it easily serves four people and probably should serve 6 to 8.

If four people were to evenly divide it, then they each would eat around 475 calories, excluding the toppings. (One Big Mac has 563 calories, and that is without fries!)

If you get six servings out of the pot, then each serving is approximately 317 calories. Eight servings = roughly 238 per serving. Unfortunately, toppings add to those totals. But hey! A few tortilla strips and jalapenos don’t add up too much.

By using the Beefy Crumbles instead of ground beef, 846 calories are spared (for the entire pot), not to mention over 100 grams of fat. That’s at least 200 calories saved per serving.

Recipe Notes

Calories not a concern? Lucky you. Feel free to serve this dish with sour cream, shredded cheese, diced avocado, and/or corn chips. You can even make this recipe with ground turkey, ground chicken, or ground beef. Just be sure to cook the meat thoroughly before adding it to the soup pot.

You can make this recipe as part of your healthy meal prep routine. Store cooled soup in an airtight container for up to 3-4 days.

More Delicious Meat-free Recipes

• Popcorn Tofu – This is a vegan take on the popular Chick-Fil-A chicken nuggets.
• Brazilian Portabellas – Large mushrooms cooked in a savory sauce – serve over rice.
• Pineapple Habanero Jelly – Sweet + heat = one extraordinary jelly.

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