South Beach Taco Soup
Warm, hearty, and bursting with Tex-Mex flavors, South Beach Taco Soup is the ultimate comfort food that also fits a healthy lifestyle. Made with lean ground turkey or chicken, vibrant vegetables like zucchini and red bell pepper, and protein-packed black beans, this one-pot dish delivers a flavorful, nutrient-dense meal in just 50 minutes. A medley of warming spices, including cumin, chili powder, and smoked paprika, infuses every spoonful with a bold, smoky kick, while fresh cilantro and zesty lime wedges add a bright finish. Perfectly balanced with the richness of tomatoes and the mild sweetness of corn, this soup is low in sodium yet full of satisfying flavors. Ideal for meal prep or family dinners, it serves six and pairs beautifully with a light side salad or a handful of tortilla chips. Whether you're following the South Beach Diet or simply craving a wholesome taco-inspired dish, this soup is an irresistible, guilt-free option!
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Recipe Information
Ingredients
- 1 pound Lean ground turkey or ground chicken
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 can (14.5 ounces) Diced tomatoes, undrained
- 1 can (8 ounces) Tomato sauce
- 4 cups Low-sodium chicken broth
- 1 can (15 ounces) Black beans, rinsed and drained
- 1 cup Corn kernels, fresh or frozen
- 2 teaspoons Cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey or chicken and cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Stir in the diced onion and garlic; cook for 2-3 minutes until fragrant and the onion is beginning to soften.
Add the red bell pepper and zucchini, cooking for another 3-4 minutes until slightly tender.
Stir in the diced tomatoes, tomato sauce, chicken broth, black beans, and corn. Mix well to combine.
Season the soup with cumin, chili powder, smoked paprika, salt, and black pepper. Adjust seasonings to taste.
Bring the soup to a simmer, reduce the heat to low, and cover. Let it cook for 20 minutes, stirring occasionally.
Remove the soup from the heat and stir in the fresh cilantro, if using.
Serve hot with lime wedges on the side for squeezing fresh juice over the soup before eating.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 44.7 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4593 mg | 98% | |
*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.
