Carb Smart Beef Taco Soup
with Crushed Tortilla Chips
There's so much flavour in this creamy tomato-based soup, which features ground beef coated in savoury Enchilada Spice mix and Mexican Seasoning.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Sweet bell pepper • Yellow onion • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Cilantro.
250 g
Ground Beef
42.5 g
Tortilla Chips
()
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
7 g
Cilantro
2 unit(s)
Cream Cheese
()
¼ cup
Cheddar Cheese, shredded
()
369 mL
Crushed Tomatoes
1 tbsp
Beef Stock Powder
( )
1 tbsp
Enchilada Spice Blend
( )
1 tbsp
Mexican Seasoning
()
¼ tsp
Sugar*
3.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Core, then cut pepper into 1/2-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Heat a large pot over medium-high heat.
- When hot, add 2 tsp (4 tsp) oil, then beef, onions and peppers. Cook, stirring often, until no pink remains, 4-5 min.** Season with salt and pepper.
- Add Enchilada Spice Blend, crushed tomatoes, stock powder, cream cheese, half the Mexican Seasoning, 1/4 tsp (1/2 tsp) sugar and 2 cups (4 cups) water. Bring to a boil, then reduce heat to medium-low. Cook until cream cheese melts and liquid is reduced slightly, 5-7 min.
- Meanwhile, add half the tortilla chips (use all for 4 ppl), 1 1/2 tsp (3 tsp) oil and remaining Mexican Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the bottom of the oven until lightly toasted, 2 min.
- Divide soup between bowls.
- Crush tortilla chips over top, then garnish with cheese, tomato and cilantro.
