I was really excited when I came up with this idea for an easy taco soup using the thick and delicious @traderjoes organic tomato and roasted red pepper soup box. I knew I wanted to zhuzh it up. This soup came together in about 10 minutes and simmered while I got the kids to bed. After my husband saw it he said, “so you made chili?” Well....he isn’t wrong, but he isn’t right. It’s Mexican chili but different. Just trust me.
Let's calculate the macros, fiber, and suggested serving size for your recipe. I'll calculate for the full recipe and then divide it into appropriate portions.
Per Serving (1 of 4 servings):
Calories: ~288 kcal
Carbs: ~23g
Fiber: ~4.9g
Protein: ~22.6g
Fat: ~14.6g
Adjustments:
If you want to reduce the fat content, you could substitute ground turkey or chicken for ground beef.
Ingredients:
½ onion diced
¾ ground beef (could use ground turkey or chicken too)
½ tbsp cumin
½ tbsp chili powder
Salt and Pepper
1 32 oz box @traderjoes organic tomato and roasted red pepper soup
½ can (approx. 8 oz) whole kernel corn, drained and rinsed
½ can (approx. 8 oz) black beans, drained and rinsed
1 4 oz can green chilis
½ lime, squeezed
Toppings:
Diced tomato
Diced avocado
Sliced jalapeno
Plain Greek yogurt
Lime wedges
whatever your little heart desires
Directions:
1. Heat olive oil in Dutch oven or sauce pan over medium high heat. Sauté diced onions.
2. Add ground beef, cumin and chili powder and cook until browned. Scraping up brown bits. Season with salt and pepper.
3. Pour box of soup, corn, black beans, and green chilis. Bring to a boil then reduce to a simmer. Add juice from ½ lime.
4. Let simmer for 20-30 min or until slightly thickened. Taste and season as needed.
5. Scoop into bowls and add a little of each of the toppings.
Comments