Skinny Taco Soup

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This is our family’s go-to taco soup recipe. I know there are a lot of taco soup recipes out there that claim they are the world’s best and so life-changing, but I think this is the only one you need. It makes a lot and they are always asking me to bring it to family events. Even in the summer time. I have never tried a better taco soup recipe and I don’t think I ever will. It is so easy, hearty, and delicious. The best part is that it is good for you! I can eat an entire cup for 265 calories (I added up every ingredient)! And it fills me up! I crave this soup. Definitely my favorite soup ever!

Rating: 5 stars Difficulty of Recipe: 1 star
Things that I changed:  I add an extra packet of taco seasoning. I like it extra taco-y! I also do not add the water from the tomato soup can. I like mine thicker. If you want it more runny, add the water
Things that I would do differently next time: Nothing
Will I make it again? Is that even a question?
Recipe from: My own 🙂

Skinny Taco Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 8 people

This is our family's go-to taco soup recipe.  I know there are a lot of taco soup recipes out there that claim they are the world's best and so life-changing, but I think this is the only one you need.

Course Dinner, Main Course, Side Dish, Soup
Cuisine American, Mexican


  • 1 pound ground lean turkey meat
  • 2 cans or 1 big can of diced tomatoes I used the fire roasted
  • 1 package low sodium taco seasoning I used 2
  • 1 can tomato soup
  • 1 can dark kidney beans
  • 3 small cans diced olives
  • 1 can corn


  1. Brown the ground turkey meat.
  2. Add all of the cans into the pot.
  3. Bring to a boil and then reduce heat to low.  Let simmer for about 20 minutes.
  4. That's it!  So easy!  Enjoy
Nutrition Facts
Skinny Taco Soup
Amount Per Serving
Calories 106 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 42mg14%
Sodium 221mg9%
Potassium 314mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 11g22%
Vitamin A 173IU3%
Vitamin C 10mg12%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Yum! I have had taco soup once before. Loved it. I will be making this recipe for sure. Perfect for Fall. Thanks for sharing.

    ( I invite you over to my new blog The Old Red Chair. Please feel free to follow back or comment.)

  2. Olives are very calorie intensive, and canned soup and veggies have so much salt – so it would really be helpful if the nutrition information was included so we could ‘see’ how skinny it is.

    1. Here is what I did when I made it 2 nights ago. I added up every can I put in and also the turkey meat in calories. The recipe made 8.5 cups. I divided the calories by 8.5. It made it 265 calories a serving. It was skinnied up a little reducing the calories by using turkey meat and low sodium taco seasoning. Right now I don’t provide the nutritional information on my blog but I may in the future. This is just a fun blog to share my recipes and those that I find with others and keeping them easy and delicious for busy families. If you want me to remove the skinny from the picture to make yourself feel better about it I will, but I consider anything that you can make quickly and easily and have it under 300 calories a serving a skinny recipe. Hope this helps! 🙂

    2. what would the calories per cup be without olives? I love love love this recipe, but I keep the olives out, I also add i sm chopped onion and a tsp of dried cilantro

  3. For those worried about sodium from canned foods, they do make LOW-SODIUM tomato soup….just use common sense and buy that and stop complaining! For God’s sake…bitch, bitch. bitch when a recipe gift is given to you!

  4. For step 2, do you add the cans to the turkey or do you prepare it seperately and add everything together after?

    Please and thanks. 🙂 Can’t wait to try this!

  5. Looking forward to making this! I saw an earlier post asking if this can be a crockpot dish. Has anyone tried that? P.S. what’s with the rude comment above?!?! Geez, lady.

  6. Oh.My.Goodness!! Thank you so much for sharing this recipe. I just made it and it is delicious! I will definitely be making this again.

  7. This is soooo easy and delicious. I use the leanest ground beef instead. I also top mine with diced red oinions and a few jalepeno’s and low fat sour cream. My husband and son love crushed tortilia chips as well. Thanks Alyssa, keep up the great work! Quick and low fat meals are hard to come by that taste great.

  8. Made this last night. I omitted the olives since I don’t like them and it turned out amazing! Very delicious! Super simple. A perfect meal for fall.

  9. I have a gluten intolerance and was wondering if I could use stewed tomatoes instead of the soup? Just wondering if that would work. Thanks–this looks like a great option for me. Soups are difficult to find when you are gluten intolerant and this one sounds delicious and healthy.

  10. Made this the other day right before bad weather hit, and it was PERFECT to eat for a few days straight. Very good, healthy & easy. This will definitely be a staple in my recipe collection. Thank you for sharing this! 🙂

  11. Had this for dinner tonight. Very good. I assumed since it didn’t say to, that I was not supposed to drain the corn and beans so I didn’t. I usually read through the reviews before trying a new recipe, but didn’t do that this time. It still turned out great. Maybe more soupy than it was supposed to be but my family loved it. We crushed tortilla chips in and added cheese and sour cream. I thought it would remind me of chili but it didn’t at all. It was so easy snd quick to make. This will be added to my dinner rotation in the future.

  12. Great recipe, thank you very much. I tried it with canned enchilada sauce (mild) in place of tomato soup (1/2 cup 90 cal). Ench sauce (1/2 cup 50 cal) is lighter than tomatoe soup but I’m sure it was not as thick as yours. Just something for those of us that are really trying to trim :). Truly a keeper, thanks again, keep ’em coming!

  13. Super easy and delicious! I really dislike black olives so I added a 15.25oz can of drained and rinsed black beans instead and it came out great. I dished out single servings for freezing and they reheated pretty well. I’ll definitely be keeping these ingredients on hand.

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