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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.

Source: EatingWell.com, August 2018


Recipe Summary

30 mins
40 mins


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

1 1/2 cups
275 calories; protein 24.3g; carbohydrates 16.2g; dietary fiber 4.9g; sugars 2.7g; fat 12.6g; saturated fat 5.1g; cholesterol 58.5mg; vitamin a iu 1828.2IU; vitamin c 32.1mg; folate 55.9mcg; calcium 136.8mg; iron 3.6mg; magnesium 52.8mg; potassium 735.9mg; sodium 697.5mg; thiamin 0.1mg.

2 medium-fat protein, 1 1/2 vegetable, 1/2 high-fat protein, 1/2 lean protein, 1/2 starch