High-Protein Taco Soup

Football season is back, so you already know what that means. Let's get weird! Our slow cooker recipes are also back. This week, we're starting with a super high-protein taco soup. It's easy to make, like all of our slow cooker recipes, and great for meal prep. So let's jump right into it. Question of the day. What is your favorite Halloween candy? Drop it in the comments below. Growing up, I'd say either 100 grand or Swedish Fish, and nowadays, I'm probably going Reese's. Start this one by putting a large stovetop pan over medium heat. Add in a tablespoon of oil, and choose your lean ground meat. I'm using 2 pounds of 93.7 beef, but turkey or chicken work great too. Add that in, and break it up a bit once your pan heats up. Continue by adding in half a chopped up onion, and 4 teaspoons of minced garlic. Both of these are optional, so if you don't like them, don't add them. Keep everything moving until your meat is brown, which should take around 5 to 10 minutes. You didn't use a lean meat, or seem to have excess liquid, you can drain it if you want. Add that brown mix into the bottom of your slow cooker. Continue by adding in 1 large can of diced tomatoes. Use fire roasted if you have them. 8 ounces of bone broth. 8 ounces of your choice salsa. A small can of diced green chilies. 1 can of drained and rinsed dark red kidney beans. 1 can of drained and rinsed black beans. 1 can of regular or southwest corn. 1 packet of a low sodium taco seasoning mix. And 1.5 tablespoons of a ranch dressing mix. Speaking of low sodium, outside of your taco seasoning, you can also find no salt added or lower sodium options for all of the canned ingredients here. For your salsa, this is where you can change it up. Use a flavored one, and choose your heat. I'll throw some more ideas and a taco seasoning mix recipe on the website, along with metric conversions for everything, which is always linked up here or below in the description. Go ahead now and mix all those ingredients together thoroughly. Throw your lid on and let it cook on low heat for 7 to 8 hours, or high for 3 to 4. In the end, it should look like this. A couple tips for this one. 1. You don't have a way to heat it up. It tastes great cold. 2. Top it with crushed tortilla chips, fritos, sour cream, guacamole, cheese, and so on to add more flavor and texture to the recipe. 3. The easiest and fastest way to portion your servings is to weigh out the entire recipe, then divide that number by however many servings you want. So if it's 3,000 grams and you want 6 servings, each serving would be 500 grams. If this is still a bit confusing to you, I'll include a more in-depth article on how to do this in the description below. 4. If it comes out too thick for you, add in some more broth to thin it out. The winner of our last Testing Your Guest meeting for the candy corn was Bang! Congrats to you. For this week's Testing Your Guest meeting, we're going to go with this many chips. Guess how much you think this weighs in grams. The first one closest to it will win either a shirt or shaker. One guest per person. With that said, thank you all for watching. Hit that thumbs up button for more meal prep recipe ideas. Subscribe if you haven't already so you never miss a recipe. Don't forget to check out TheProteinChef.co for all your healthy recipe needs. And of course, stay healthy. TheProteinChef.com