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Warm bowl of high-protein beef taco soup garnished with jalapeño, lime, and avocado for a colorful gluten and dairy-free dinner.

High-Protein Taco Soup (Gluten & Dairy-Free)

5 from 1 vote
This high-protein beef taco soup is a one-pot, protein-packed meal loaded with bold Mexican flavors. Perfect for a cozy weeknight dinner or meal prep for the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings : 6 servings

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Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1½ lb lean ground beef
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
  • 1 tsp Worcestershire sauce, (gluten-free if needed)
  • 4 cups beef bone broth, or low-sodium beef broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can fire-roasted diced tomatoes
  • ½ tsp salt, or to taste
  • juice and zest of 1 lime
For serving (optional):
  • Greek yogurt or light sour cream
  • thinly sliced radishes
  • diced avocado
  • fresh cilantro
  • lime wedges
  • tortilla chips
Start Cooking

Instructions
 

  1. Sauté the aromatics
    Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 1 diced red bell pepper, cooking for 4 to 5 minutes until softened. Stir in 3 cloves minced garlic and cook another minute until fragrant.
    Diced onion, red bell pepper, and garlic sautéing in olive oil in a red Dutch oven for high-protein taco soup.
  2. Brown the beef and toast the spices
    Add 1½ lb lean ground beef and cook until browned, breaking it apart with a spoon. Stir in 1 tbsp tomato paste, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ½ tsp garlic powder, and ½ tsp onion powder. Cook for 1 to 2 minutes until deep red and fragrant.
    Lean ground beef cooking with onion, bell pepper, tomato paste, and spices like cumin, chili powder, and oregano in a Dutch oven.
  3. Simmer the soup
    Stir in 1 to 2 finely chopped chipotle in adobo, 1 tsp Worcestershire sauce, 4 cups broth, 1 can black beans, 1 can kidney beans, 1 can corn, and 1 can fire-roasted tomatoes. Bring to a boil, then reduce to medium-low and simmer covered for 20 minutes until slightly thickened.
    High-protein beef taco soup simmering in a red Dutch oven with a smoky tomato-chili broth and corn visible on top.
  4. Finish and serve
    Stir in the juice and zest of 1 lime and adjust with ½ tsp sea salt or more to taste. Ladle into bowls and top with thinly sliced radishes, avocado, cilantro, Greek yogurt, and tortilla chips.
    Bowl of high-protein beef taco soup topped with avocado, lime slices, jalapeño, and cilantro on a white surface.

Nutrition

Calories: 493kcalCarbohydrates: 57gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 70mgSodium: 499mgPotassium: 1240mgFiber: 16gSugar: 7gVitamin A: 1704IUVitamin C: 34mgCalcium: 95mgIron: 8mg

Notes

For a less spice, use a mild chili powder and 1 chipotle in adobo instead of 2.