Creamy Taco Soup

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 30 minutes

재료

1 pound ground beef (ground pork, or ground turkey)

1 medium onion (diced 1/4")

2 cloves garlic (minced)

3 tbsp taco seasoning (see notes)

1 large red bell pepper (diced 1/2")

15 ounce can corn (drained, or 1.5 cups frozen corn kernels)

15 ounce can black beans (drained & rinsed)

15 ounce can diced fire roasted tomatoes (with chilis, or regular diced tomatoes/fire roasted for mild)

4 cups low sodium chicken broth

8 ounces cream cheese (softened at room temperature for at least 1 hour, see notes for dairy free options.)

Sea salt & pepper to taste

1 diced avocado, tortilla chips, lime wedges, fresh cilantro/green onions/chopped tomatoes, grated cheddar or pepper jack cheese/sour cream

방향

Prep and measure the ingredients before starting to cook.

Place a large pot over medium high heat. When the pan is hot, add the ground beef and break it up into small bits with a utensil.

Add the onion and garlic to the ground beef and cook until the onion begins to turn translucent, about 2-3 minutes.

Next add the taco seasoning, red bell pepper, corn, black beans, diced tomatoes, and chicken stock. (If you're using the unsweetened coconut cream option, add it to the pot now.) Stir to combine, and bring the soup to a boil.

Once the soup comes to a boil, reduce the heat to maintain a simmer and cook until the bell pepper is tender and the flavors have melded, about 10 minutes.

When the soup is done, add the cream cheese to the pot in small pieces. Stir to combine and let sit for a minute or so before stirring again to combine.

The cream cheese will dissolve into the soup best when it's fully softened. Or you can use the dairy free cream cheese option. Skip this step if you used coconut cream.

Season to taste with sea salt and pepper, then serve with your choice of toppings.

영양 정보

• 칼로리: 472 kcal
• 지방 전체: 27 g
• 포화 지방: 13 g
• 불포화 지방: 11 g
• 트랜스 지방: 1 g
• 콜레스테롤: 90 mg
• 나트륨: 815 mg
• 탄수화물 전체: 33 g
• 식이섬유: 7 g
• 총 당류: 5 g
• 단백질: 26 g