This Cozy (and Healthy) Taco Soup will be your new favorite recipe in the upcoming months! It’s full of yummy veggies, protein, keeping you warm and satisfied all evening.
For the past few months, I’ve been posting weekly recipes on Wednesdays (this week’s was some delicious Butternut Squash Mac and Cheese that’s perfect for the holidays), and this week you’re in for a treat! To be honest, I wasn’t feeling the original post I had planned for today, so I decided to share the soup I made earlier this week with you instead. So sit back, relax, and try not to drool… Yes, that’s how good this soup was!
The weather is finally feeling like fall here in Texas! It only took forever (can I get an “amen”, my fellow Texans?!). So to take full advantage of this wonderful weather, I have squished all of my favorite day-to-day fall things into the past 5 days. Rain boot picture? Check. Crockpot meal? Check. Pumpkin candles? Check. Leggings and scarves? Check. Curled up on the couch with hot tea? Check. And a tasty soup recipe? Check-a-rooskies.
I’ve been soaking up these rainy fall days as much possible, because they are my favorite! Even though they make me want to go home to sleep or snuggle on the couch with Lillie, I love dreary overcast days. For some reason they make me so happy… Especially after the horrible heat we’ve been enduring the past couple of weeks here. And one of my favorite ways to enjoy them is by warming up with a delicious cup of soup. Enter my newest fave: my Cozy (and Healthy) Taco Soup.
I am a huge fan of taco anything. Growing up I always looked forward to the day after mom made tacos, because that usually meant the leftovers would be thrown into a pot for some taco soup! I devoured those bowls of soup like there’d be no tomorrow, and I crave it every so often, especially during the colder months. One of the reasons I love taco soup so much is because of how easy it is to make it healthy. It’s a great way to get your veggies in for the day, and you can always sub the ground beef in with ground turkey for a leaner protein choice. This time around, I decided to take it a step further. Some of my friends have been going on and on about the Trader Joe’s cauliflower rice, and I thought this would be the perfect chance to give it a try. Normally I add brown rice or wild rice to my taco soup, but I decided to try something new this time around. So cauliflower rice sounded like the perfect way to keep this soup lean and clean!
The consensus: it’s not the same as rice, but it was a great way to add extra texture to the soup. Will I do it again? Definitely. The rice was fairly inexpensive, and I’ll take any extra veggie goodness I can get!Print
- 2 tsp olive oil
- 1 onion, chopped
- 1 tsp minced garlic
- 2 lbs ground meat
- 28 oz can diced tomatoes
- 15 oz can crushed tomatoes
- 1 can Great Northern Beans
- 1 can Kidney Beans
- 1 cup frozen corn
- 2 cups riced cauliflower*
- In a large pot, heat oil, then cook the onion and garlic until onion is translucent and fragrant. Add the ground meat and cook until mostly done (almost all of the pink is gone).
- Pour in the taco seasoning and stir until incorporated.
- Pour in the diced tomatoes, crushed tomatoes, beans and corn. Stir and simmer for 45 minutes.
- For the last 10 minutes, add the cauliflower rice.
- Serve immediately, or store in the refrigerator for up to one week.
- *I found my riced cauliflower (or cauliflower rice) at Trader Joe’s in the refrigerated section.
- This soup is perfect for meal prep!!