Meal Kit
Southwestern-Style Beef Taco Soup
with cheddar and tortilla strips
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1 Roma Tomato
- 1 Poblano Pepper
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- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
- 1 Tbsp. Taco Seasoning
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) QOjvdyOw
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Calories610
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Carbohydrates18g
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Net Carbs15g
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Fat44g
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Protein37g
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Sodium2010mg
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
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until protein reaches minimum internal temperature, 4-6 minutes.
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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. -
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. -
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. -
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. -
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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