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.
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.
2 medium-fat protein, 1 1/2 vegetable, 1/2 high-fat protein, 1/2 lean protein, 1/2 starch
A HUGE hit!! My whole family came back for seconds and thirds.. they cleaned it out! This is definitely a keeper!