Anyone Craving Soup?

Spring is around the corner here in Chicago, but I still wanted to sneak in one or two more soups that warm you up from the inside! Taco soup is such a classic in so many households, but it sure does have room for improvement as we adjust our diets to be healthier. Of course, we do this without sacrificing any flavor.

Does this recipe for taco soup by The Movement Menu accomplish that? Well, let’s a look.

You can find the recipe right -> here!

To start off, this soup won my heart when I found out it was not only Whole30, but also gluten-free. Being new to the gluten-free lifestyle, I’ve been on a search for delicious recipes that won’t leave you feeling irritated. Can’t praise this recipe enough!

Balancing The Spices Just Right

One of the more difficult things with getting a recipe like just this right is making sure that each spoonful doesn’t taste like unbearable heat. You want it to be spicy and warming, but not over the top. The Movement Menu’s recipe calls for a great balance of spices that leave you feeling warmed up from the inside while still being able to pick out individual flavors. I’ve had a lot of misses with previous recipes calling for the combination of cumin, paprika, and cayenne. This one omits the use of cayenne for spice, which I think is brilliant. For this soup, you’re looking for warmth with a nice kick of spice. When you go for another spoonful, you get another taste of that wonderful balance.

If you’re cooking for little ones, then I would tone down on the spices and omit the red pepper flakes, but overall it isn’t extremely spicy. As always, taste along the way.

How Do You Like Your Taco Soup?

So, we covered the spice. Now–let’s talk about the soup as a whole. This recipe calls for beef, which makes sense as it can be used as a traditional taco filling in many US households. When you are cooking with beef, please don’t forget to drain off the fat and liquid that accumulates in your pot as you cook. Without doing so, your soup will be left with a layer of fat that floats on the top. I promise you, that is not what you want, so drain that fat!

Once your soup is ready, simmering with the broth and the coconut milk, it’s time to think of your toppings. You can dress your soup up as much as you like. You can follow the Movement Menu’s picture as a reference, but it really comes down to what you and your family like. At our table, we added some cheddar cheese, green onion, jalapeño, lime, greek yogurt, and fresh avocado. It was a fantastic mix, but I certainly see myself switching up our spread the next time we make this taco soup.

Grey’s Grade: 5/5

The flavor of this taco soup is only one part that gets this recipe a glowing 5/5. As someone who is always looking to cook well at home, I still look for convenience. This recipe offers a few ways of cooking this soup, such as via crock pot, insta pot, and the stove top. I made mine on the stovetop and it still took me under an hour. During the time week, this recipe hits all the right posts. It’s filling, healthy, and tastes fantastic! If you’re cooking for two, like I am, then you’ll certainly have leftovers. It will keep in the fridge for a few days, but it can also be frozen to be eaten at a later date. I ended up doing both. Leaving some for lunch the next day, and freezing some for later. It gave me an opportunity to test out my new freezer-friendly containers.

So if you’re looking for a good, healthy, and hearty soup for your family, I highly recommend this recipe by The Movement Menu.

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