Meal Kit

Southwestern-Style Beef Taco Soup

with cheddar and tortilla strips

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 1 Roma Tomato
  • 1 Poblano Pepper
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Cream Cheese
  • ½ oz. Tortilla Strips
  • 2 tsp. Chicken Broth Concentrate
  • 1 Tbsp. Cornstarch
  • 2 Garlic Cloves
  • 1 Tbsp. Taco Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    610
  • Carbohydrates
    18g
  • Net Carbs
    15g
  • Fat
    44g
  • Protein
    37g
  • Sodium
    2010mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Large Pot

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

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes. 

  • If using Impossible burger, break up until protein reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/2" dice.

    Mince garlic.

    Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  2. 2

    Cook the Beef Mixture

    Place a large pot over medium-high heat and add 1 tsp. olive oil.

    Add ground beef, garlic, and poblanos (use less if spice-averse) to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Remove from burner. Carefully drain excess grease, if desired. Set aside.

  3. 3

    Start the Soup

    In a mixing bowl, combine 3/4 the cornstarch (remaining is yours to use as you please!) and 2 Tbsp. water. Stir until dissolved. Set aside.

    Return pot with beef mixture to medium heat. Add 1 1/2 cups water and chicken base to hot pot. Bring to a simmer.

    Once simmering, add cornstarch-water mixture. Stir to combine.

  4. 4

    Finish the Soup

    Add half the tomatoes (reserve remaining for garnish), taco seasoning, and 1/2 tsp. salt to hot pot and stir to combine.

    Add cream cheese and half the shredded cheese (reserve remaining for garnish) and stir until cheese is melted and combined. Reduce heat to low, cover, and simmer until poblanos are tender, 5-7 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping soup with tortilla strips, remaining shredded cheese, and remaining tomatoes. Bon appétit!

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