Sneak in the Veggies Taco Soup
Packed with bold taco flavors and a hidden medley of nutritious veggies, "Sneak in the Veggies Taco Soup" is the ultimate weeknight dinner winner. This hearty, one-pot recipe combines lean ground turkey (or beef), tender grated zucchini and carrots, vibrant red bell pepper, and classic taco spices for a flavor-packed meal that’s secretly loaded with nutrients. With staples like black beans, corn, and diced tomatoes, it’s both filling and irresistibly delicious. Ready in just 45 minutes, this soup is perfect for busy families and can be personalized with toppings like shredded cheddar, sour cream, and crispy tortilla chips. Whether you're looking to satisfy your taco cravings or sneak more vegetables into your diet, this easy and wholesome taco soup recipe is guaranteed to please everyone at the table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey (or ground beef)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, grated
- 1 large carrot, grated
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 10 ounces canned diced tomatoes with green chiles (e.g., Rotel)
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 4 cups chicken broth
- 2 tablespoons lime juice
- 1 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese (optional for topping)
- 0.5 cup sour cream (optional for topping)
- 1 bag tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
Stir in the diced onion and red bell pepper. Cook for 3-4 minutes until the vegetables begin to soften.
Add the grated zucchini, grated carrot, and minced garlic. Cook for another 2-3 minutes, stirring frequently, until the vegetables are softened.
Sprinkle the taco seasoning over the meat and vegetable mixture and stir well to combine.
Pour in the diced tomatoes with green chiles, tomato sauce, black beans, corn, and chicken broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
Serve hot in bowls. Top with shredded cheddar cheese, sour cream, and crushed tortilla chips if desired.
Nutrition Facts
Calories |
3957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 11572 mg | 503% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 69.1 g | ||
| Protein | 212.2 g | 424% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1711 mg | 132% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 8043 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
