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Carb Smart Beef Taco Soup
Quick
Under 50g of Carbs
New
Carb Smart Beef Taco Soup

with Crushed Tortilla Chips

3 min
Difficulty: 1/3
Mexican

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.

Allergens

Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Measuring Cups

Tags

Quick
Under 50g of Carbs
New
SEO
Ingredients
Ground Beef

Ground Beef

250 g

Tortilla Chips

Tortilla Chips

42.5 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Tomato

Tomato

1 unit(s)

Yellow Onion

Yellow Onion

1 unit(s)

Cilantro

Cilantro

7 g

Cream Cheese

Cream Cheese

2 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Crushed Tomatoes

Crushed Tomatoes

369 mL

Beef Stock Powder

Beef Stock Powder

1 tbsp

Enchilada Spice Blend

Enchilada Spice Blend

1 tbsp

Mexican Seasoning

Mexican Seasoning

1 tbsp

Sugar

Sugar

0.25 tsp

Oil

Oil

3.5 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • 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. 

2
Cook beef and veggies

  • 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.

3
Start soup

  • 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.

4
Toast tortilla chips

  • 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.

5
Finish and serve

  • Divide soup between bowls.
  • Crush tortilla chips over top, then garnish with cheese, tomato and cilantro. 

Nutrition per serving

680

kcal

Calories

39

g

Fat

14

g

Saturated Fat

50

g

Carbohydrate

21

g

Sugar

9

g

Dietary Fiber

36

g

Protein

100

mg

Cholesterol

1850

mg

Sodium

1

g

Trans Fat

1800

mg

Potassium

250

mg

Calcium

6.5

mg

Iron

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