Cook ground beef, onion, bell pepper, chili powder and salt in a large pot over medium-high heat, stirring and breaking up any chunks with a wooden spoon, until the vegetables have softened and the beef is no longer pink, 4 to 6 minutes. Stir in broth, tomatoes and beans. Bring to boil over high heat. Cover and reduce heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes. Stir in lime juice. Serve the soup garnished with jalapeños, Cheddar and tortilla chips, if desired.Advertisement
To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
2 medium-fat protein, 1 1/2 vegetable, 1/2 high-fat protein, 1/2 lean protein, 1/2 starch