Taco Soup

Looking to mix up your Taco Tuesday game? Well, we have got you covered with a bariatric friendly taco soup recipe. Imagine all your favorite taco flavors melded together and served up warm and garnished with a little cheese and avocado. This recipe hits the spot and lets you decide the spice level.

Make sure that you have family, friends or freezer friendly containers ready, because our taco soup recipe makes quite a lot of yummy soup. For our version, we used ground beef and taco ‘bout delish, this soup was the taco-f the week! Maybe because we made it on Cinco de Mayo 2020 which happened taco-incide with taco Tuesday.

Ok, enough chatting, here’s the recipe. We hope you enjoy and don’t forget your bariatric portions.


1 teaspoon olive oil
1 medium onion, diced
3 garlic cloves, minced or 1 Tbps minced garlic
1 diced red pepper
1 lb lean ground beef, turkey or chicken
10 ounces of salsa, choose your favorite brand and heat level
25 ounce can diced tomatoes
1 packet taco seasoning mix, choose your heat level
1 (16 oz) can black beans with juice
1 (16 oz) can pinto beans with juice
4 cups chicken broth
Juice of one lime
Optional- 1 tsp salt

Toppings: Just a few suggestions

Shredded cheese
Diced avocadoes
Diced onions


Heat the olive oil in a large soup pot and saute the onion, garlic, and red pepper for about 6 to 8 minutes until softened and lightly browned.

Fold in your meat and cook until well browned.

Add the salsa, tomatoes, taco seasoning and beans. Don’t drain off the juice from the beans, just add it into the soup. Follow with the chicken broth.

Bring to a boil, reduce heat and simmer for 15 minutes.

Add the lime juice right before you remove from the heat. Stir well.

This makes more than enough for a few days if you are cooking for one. It freezes well and is a great go-to meal to keep in the freezer.

Related Articles