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.

Hilary Meyer
Source: EatingWell.com, August 2018


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

274.7 calories; protein 24.3g 49% DV; carbohydrates 16.2g 5% DV; exchange other carbs 1; dietary fiber 4.9g 20% DV; sugars 2.7g; fat 12.6g 19% DV; saturated fat 5.1g 26% DV; cholesterol 58.5mg 20% DV; vitamin a iu 1828.2IU 37% DV; vitamin c 32.1mg 54% DV; folate 55.9mcg 14% DV; calcium 136.8mg 14% DV; iron 3.6mg 20% DV; magnesium 52.8mg 19% DV; potassium 735.9mg 21% DV; sodium 697.5mg 28% DV; thiamin 0.1mg 10% DV.

Reviews (1)

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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