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“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.”
1 pound lean ground beef
1 small onion, chopped
1 medium red bell pepper, chopped
2 tablespoons chili powder
⅛ teaspoon salt
4 cups low-sodium beef broth
1 (15 ounce) can diced tomatoes with green chiles
1 (15 ounce) can no-salt-added pinto beans, rinsed
2 tablespoons lime juice
½ cup chopped pickled jalapeños (optional)
½ cup shredded Cheddar cheese (optional)
1 cup crumbled tortilla chips (optional)
1Cook 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.