Mediterranean Diet Friendly Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

This hearty, slow-simmered soup builds its flavor from a warm blend of cumin, chili powder, smoked paprika, and a touch of cayenne, all bloomed in garlic-infused oil alongside softened red bell pepper and fragrant scallions. Diced and crushed tomatoes mingle with chicken broth and sweet corn kernels, simmering low and slow until the broth deepens into something rich and full-bodied. Every spoonful delivers that classic taco-night flavor with a texture that's brothy but substantial, thanks to the vegetables and spices doing the heavy lifting. A finishing squeeze of lime and a scatter of fresh cilantro brighten the whole pot right before serving. It's an easy one-pot dinner that leans on real vegetables, herbs, and pantry spices, making it a smart pick for anyone building meals around a Mediterranean-style way of eating. Keep it in rotation for busy weeknights when you want big flavor without much fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
See all
1 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium red bell pepper, diced
4 scallions, green tops only, thinly sliced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (14.5 oz) crushed tomatoes
3 cups chicken broth
1 can (15 oz) corn kernels, drained
salt and pepper, to taste

For serving

½ cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 scallions, green tops only, thinly sliced (optional)
1 medium lime, cut into wedges (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
2
Add the diced red bell pepper and the green scallion tops to the pot. Cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!