This soup is the perfect way to enjoy tacos without the added carbs!
I’m all about quick and easy one-bowl meals this time of year and this taco soup is at the top of the list. It’s made with my favorite taco ingredients and loaded with mildly spicy & zesty flavors that will keep you coming back for more.
It comes together quickly, with simple ingredients, and minimal effort. You will have a delicious dinner on the table in less than 30 minutes. Oh and this meal is totally affordable… you can get everything for under $20.
Looking for a wine pairing?
Scout & Cellar 2019 ETNICO CHARDONNAY will pair beautifully with this spicy and zest soup. ETNICO Chardonnay is bright and refreshing with lemon zest, underripe pear, and a touch of pineapple balanced by white flowers and a hint of herbs with a zesty texture.
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 bell pepper, diced (I used red but green works good too)
- 1 (10 oz) can diced tomatoes
- 8 oz cream cheese (I used low fat and cut into fours, it helps it melt faster)
- 1 Taco seasoning packet
- Zest and juice of one medium sized lime
- Salt and pepper to taste
- 2 cups beef broth
sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime
Add olive oil to a large pot, brown beef, remove meat from pot and discard liquid.
In the same pot, saute onion, and garlic over medium-high heat for 7-8 minutes.
Add the bell pepper, diced tomatoes and saute until pepper and tomatoes are soft and tender.
Add the lime zest taco seasoning packet and stir to combine.
Add lime juice and cream cheese, until cream cheese is melted and mixed through.
Add beef back to the pot and stir to combine.
Pour in beef broth and reduce heat to low-medium.
Simmer for 15-20 minutes.