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–+ servings

Skinny Beef Taco Tortilla Soup: Healthy and Easy

Skinny Beef Taco Tortilla Soup (Instant Pot or Stove Top)

Ingredients
  

Ingredients for Soup:

  • 1 teaspoon olive oil
  • 1 pound extra-lean ground beef, I used Trader Joe’s 96%, see shopping tips
  • 2 cups onions, diced
  • 2 tablespoons water
  • 1 tablespoon garlic, minced
  • 2 (6-inch) corn tortillas, chopped
  • 1 oz package Lawry’s taco seasoning or your favorite
  • A little black pepper
  • 1 (32 oz) container (4 cups) reduced-sodium chicken broth, I like Swanson’s
  • 1 (15 oz) can fire-roasted tomatoes
  • 1 cup frozen and thawed corn, see prep tip
  • 1 (4 oz) can Ortega fire-roasted diced green chiles (mild)

Ingredients for Topping: Optional

  • Crushed reduced-fat tortilla chips
  • Plain nonfat yogurt or sour cream
  • Reduced-fat cheddar cheese, shredded
  • Salsa

Instructions
 

Instructions for Instant Pot:

  • Add onions to a microwave-safe plate and cook for 1 minute, to soften. Coat Instant Pot with cooking spray. Add 1 teaspoon olive oil, ground beef, and softened onions. Brown beef and onions, stirring often to break up the beef into a crumble. If the meat sticks to the pot, add 2 tablespoons of water. Cook for 3 minutes. Add garlic and continue to cook until beef is completely browned about 2 additional minutes. Drain any fat from beef by pouring into a colander in the sink to drain. Once drained, add the meat back to pot.
  • To the cooked beef, mix in chopped tortillas, taco seasoning, and a little pepper. Sauté for 2 minutes. Stir most of the time.
  • Stir in chicken broth, tomatoes, corn, and green chilies. Cover instant pot and lock cover into place. Seal steam nozzle. Choose Soup setting. Set manually for 10 minutes. Once done, turn off instant pot. Let pressure release naturally for 5 minutes, then release any remaining pressure.
  • For each serving: Add 2 cups soup to each bowl. Add any optional toppings, if desired. I like mine topped with a little reduced-fat cheese.
  • This soup freezes great!

Instructions for Stove Top:

  • Add onions to a microwave-safe plate and cook for 1 minute, to soften. Coat a large nonstick pot or pan with cooking spray. Add 1 teaspoon olive oil, ground beef, and softened onions. Brown beef and onions, stirring often to break up the beef into a crumble. If the meat sticks to the pot, add 2 tablespoons of water. Cook for 3 minutes. Add garlic and continue to cook until beef is completely browned about 2 additional minutes. Drain any fat from beef by pouring into a colander in the sink to drain. Once drained, add the meat back to pot or pan.
  • To the cooked beef, mix in chopped tortillas, taco seasoning, and a little pepper. Sauté for 2 minutes. Stir most of the time.
  • Stir in chicken broth, tomatoes, corn, and green chilies. Bring up to a boil, turn down heat and simmer, uncovered, for 25 minutes.
  • For each serving: Add 2 cups soup to each bowl. Add any optional toppings, if desired. I like mine topped with a little reduced-fat cheese.
  • This soup freezes great!

Nutrition

Serving: 2cupsCalories: 270kcalCarbohydrates: 31gProtein: 24gFat: 5gSaturated Fat: 2gCholesterol: 40mgSodium: 1306mgFiber: 6gSugar: 7gBlue Smart Points: 4Green Smart Points: 5