We gave the plain old taco an easy, one-bowl makeover by turning it into soup! We garnish this zippy dish with pickled jalapeños, Cheddar cheese and tortilla chips, but feel free to mix it up with any of your favorite taco toppers. Source: EatingWell.com, August 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.



To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

275 calories; 12.6 g total fat; 5.1 g saturated fat; 58 mg cholesterol; 697 mg sodium. 736 mg potassium; 16.2 g carbohydrates; 4.9 g fiber; 3 g sugar; 24.3 g protein; 1828 IU vitamin a iu; 32 mg vitamin c; 56 mcg folate; 137 mg calcium; 4 mg iron; 53 mg magnesium;

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Rating: 5 stars
A HUGE hit!! My whole family came back for seconds and thirds.. they cleaned it out! This is definitely a keeper! Read More