High-Protein Easy Taco Soup

Why this version is better

Replacing regular ground beef with 93/7 lean ground beef is the single highest-impact change — it cuts roughly 8g of fat per serving while adding a marginally higher protein yield. Adding a can of kidney beans boosts fiber and plant-based protein by ~4g per serving with minimal caloric cost (~25 kcal/serving). Removing the ranch seasoning packet eliminates excess sodium and a small amount of added fats from maltodextrin fillers, keeping the macro profile cleaner.

Cooking note: Swapping 80/20 ground beef for 93/7 lean ground beef reduces rendered fat in the pot, so draining step becomes optional. Adding a can of kidney beans slightly increases volume and protein without significantly altering liquid balance. No dry-to-wet ratio changes required as all swaps are like-for-like in form factor.