Taco Soup was my FAVORITE meals growing up. I honestly stopped eating it when I started competing because I didn’t know how to count the macros. Now that I realize the importance of focusing on healthy, whole foods instead of obsessing over counting numbers, I will definitely continue to implement this healthy version of taco soup on a regular basis.
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For this recipe, we used shredded chicken and grass-fed bison. You can use beef, ground turkey, or no meat at all if you’d like to make it a vegan dish!
It’s important to add the seasoning (plus about 1 cup of water) with the meat before anything else and let simmer for about 10 minutes so the flavor really sticks.
We used 1 can of black beans, which need to be rinsed and drained or else your soup will not appear very appetizing. Then, 2 cans of chickpeas, which do not need to be drained. Stir well with protein.
Simply stir in the salsa, corn and bone broth next.
Let the soup simmer for at least 30 minutes before serving. The longer it simmers, the more flavor-licious it will be!