If you’ve been around Stay Fit Mom for a while, you might remember the original Taco Soup from our very first cookbook (now archived). It was simple. It was hearty. It fed a crowd. And it was one of those recipes people made on repeat.

So when we created our newest family-style cookbook, Tried & True, we knew it deserved a glow-up.

Enter: Taco Soup 2.0.

Same comfort. Even better balance. Still ridiculously easy. And now perfectly macro-friendly for the whole family.

Why You’ll Love Taco Soup 2.0

• ✅ High-protein comfort food – 20g protein per cup
• ✅ 5.5g fiber per serving thanks to all the beans
• ✅ Feeds a crowd (14 servings!)
• ✅ Slow cooker friendly
• ✅ Perfect for meal prep or busy sports nights
• ✅ Family-approved (and customizable with toppings)

This is one of those dump-and-go recipes that tastes like you worked way harder than you did.

Taco Soup 2.0 Macros

Makes: 14 servings

Serving Size: 250g (about 1 cup)

251 Calories

20g Protein

25.2g Carbs

6.9g Fat

5.5g Fiber

Balanced, filling, and easy to track.

How to Log It

Search “Stay Fit Mom Taco Soup 2.0” in in MyFitnessPal or MacrosFirst for easy tracking.

Ingredients

• ground beef
• onions
• black beans
• whole kernel corn
• refried beans
• kidney beans
• Mexican-style chili beans
• diced tomatoes
• green chiles
• taco seasoning
• ranch seasoning

Favorite Taco Soup Toppings

Let everyone build their own bowl:

• Shredded cheddar cheese
• Greek yogurt or sour cream
• Diced avocado
• Fresh cilantro
• Jalapeños
• Crushed tortilla chips
• Fresh lime juice

You can easily adjust portions to fit your macros — or just enjoy it family-style and keep it simple.

Substitution Ideas

• Swap the protein: Use lean ground turkey or chicken instead of beef.
• Make it dairy-free: Skip cheese toppings and use avocado instead.
• Lower sodium option: Use low-sodium beans and seasoning.
• Add more veggies: Stir in chopped bell peppers or zucchini.
• Spice it up: Add chipotle peppers in adobo for extra heat.

How to Make Taco Soup 2.0

Stovetop Instructions

1. In a large pot, cook the ground beef over medium heat until no longer pink. Drain excess fat.
2. Add the diced onions and cook for about 3 minutes, until tender.
3. Stir in all remaining ingredients.
4. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Serve hot with your favorite taco toppings.

Slow Cooker Option

1. Brown the ground beef on the stovetop and drain.
2. Add the beef and all remaining ingredients to a slow cooker.
3. Cook on low for 4–6 hours or high for 2–3 hours.

Perfect for those long practice days when dinner needs to be ready when you walk in the door.

From Cookbook Classic to Tried & True Favorite

The original Taco Soup was a staple in our very first cookbook. It helped so many of you feed your families with simple, macro-balanced meals.

Taco Soup 2.0 earned its place in Tried & True because it’s exactly that — a recipe that stands the test of time.

It’s hearty. It’s balanced. It feeds a crowd.

And it proves that comfort food and your goals can absolutely coexist.

If you make this one, let me know what toppings your family chooses — that’s always my favorite part. 🌮

Frequently Asked Questions

Can I make taco soup in a slow cooker?

Yes! Brown the ground beef first, then add all ingredients to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.

Can I freeze taco soup?

Absolutely. Taco soup freezes very well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.

How can I increase the protein in taco soup?

You can:

• Use extra lean ground beef or ground turkey
• Add additional beans
• Top with Greek yogurt instead of sour cream
• Stir in extra cooked shredded chicken

Is taco soup good for meal prep?

Yes. This recipe makes 14 servings and reheats beautifully. The flavor actually improves the next day as everything melds together.

What toppings go best on taco soup?

Popular toppings include shredded cheese, green onions, jalapeños, avocado, corn or tortilla chips, Greek yogurt or sour cream, lime juice, cilantro.

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Supplies Used

Large Soup Pot If you don’t have a large soup pot

Slow Cooker – This is a staple in my house! This soup works great for you to put everything in the slow cooker in the morning and have dinner ready by evening.

Meal Prep & Storage

• Store in an airtight container in the refrigerator for up to 5 days.
• Freezes beautifully for up to 3 months.
• The flavor actually gets better the next day as everything melds together.

Pro tip: Portion into individual containers for easy grab-and-go lunches.

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2. Tortilla Soup
3. Chicken Street Corn Chowder