Express
Tex-Mex-Style Beef and Pepper Soup
with cheddar and green onions
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Laura Alpern
This soup brings together the flavors you love, in a creaminess you crave, in the amount of time that's really no time at all. Beef, peppers, tomatoes, a cheesy broth, topped with green onions and cheese… all made in one pot! There's nothing this soup can't do.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 6 oz. Mixed Diced Peppers
- 4 fl. oz. Tomato Sauce
- 2 oz. Fire Roasted Diced Tomatoes
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1 oz. Shredded Cheddar Cheese
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1 oz. Light Cream Cheese
- 2 Green Onions
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½ oz. Flour
- 1 Tbsp. Taco Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories490
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Carbohydrates18g
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Net Carbs15g
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Fat31g
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Protein35g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
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If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as ground beef in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using 10 oz. ground pork, follow same instructions as ground beef in Step 1, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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If using 20 oz. ground pork, follow same instructions as above, working in batches, if necessary
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1 Cook the Ground Beef
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add ground beef and diced peppers to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add taco seasoning and stir to combine. -
2 Start the Soup
Stir in flour until no dry flour remains in pot.
Stir in diced tomatoes, 1/2 cup tomato sauce, garlic salt, 1/4 tsp. pepper, and 11/2 cups water. Bring to a simmer.Once simmering, cook until slightly thickened, 5-8 minutes.Remove from burner. -
3 Finish Soup and Prepare Green Onions
Place softened cream cheese in a mixing bowl. Add 1 Tbsp. soup broth from medium pot and whisk or stir vigorously until combined. If cream cheese is still thick, add another 1 Tbsp. soup broth.
Add cream cheese-broth mixture to medium pot, one spoonful at a time, and stir until combined.Trim green onions and thinly slice. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing with green onions and shredded cheese. Bon appétit!
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