Loaded Whole30 Poblano Lime Taco Soup

Loaded Whole30 Poblano Lime Taco Soup

This month, I’m doing the Whole30 , (I’m actually on Day 3 right now) and this Loaded Whole30 Poblano Lime Taco Soup officially saved my life last night on Day 2. I was so hungry, cranky, and headache-y, that I ate a baked potato at 5pm and ruined my perfectly good steak and potatoes dinner I’d planned. I needed to pivot food genres to keep myself satisfied and happy, and Mondays are always my favorite for queso and margarita night. Well, in absence of both of those wonderful things on Whole30, I chose to make a taco soup.

HOLY MOLY IT WAS GOOD. It hit the spot, and Taylor even said he wants to add it to our regular rotation, (mind you, his had cheese, sour cream, and tortilla chips on it). Mine was still amazing, don’t you worry. I loaded it up with sliced avocados, fresh cilantro, sliced jalapeños, diced red onion, plantain chips, black olives, and lime wedges. I’m currently eating the leftovers for breakfast right now, (weird, I know) as we speak.

Loaded Whole30 Poblano Lime Taco SoupLoaded Whole30 Poblano Lime Taco Soup

Loaded Whole30 Poblano Lime Taco Soup

Loaded Whole30 Poblano Taco Soup
 
Prep time
Cook time
Total time
 
Whole30 Poblano Lime Taco Soup is so hearty and flavorful, you'll add it to your regular weekly line up!
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
  • 4 Tbsp. chili powder
  • 3 Tbsp. cumin
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • ½ tsp cayenne pepper (optional)
  • 1.5 lbs. ground beef
  • 1 red onion, diced
  • 1 poblano pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 8 oz. canned diced green chiles, (I like medium spiciness)
  • 2- 14 oz. cans fire roasted diced tomatoes
  • 1 quart low/no sodium chicken bone broth/ stock
  • 1 lime, zested
  • Topping options: diced avocado, sliced jalapeños, diced red onions, fresh cilantro, lime wedges, sliced black olives, and plantain chips, (Terra plantain chips are compliant).
Instructions
  1. Mix the first 8 spice ingredients in a medium bowl. This is your spice rub, and you'll sprinkle a little of it on each step throughout the recipe until you use it all.
  2. In a large, heavy soup pot over medium-high heat, brown the ground beef with some of the seasoning mixture until cooked through and no longer pink.
  3. Add the diced onions and peppers, season with a little seasoning mix, and stir. let cook for about 5 minutes.
  4. Add in the minced garlic, stir, and let cook 30 more seconds.
  5. Pour in the canned green chiles and diced tomatoes. Give it a stir.
  6. Pour in the chicken broth, and add the rest of the seasoning mixture. Add the zest of one lime, stir.
  7. Let the soup come to a boil, and then reduce the heat to medium-low to simmer. Allow it to simmer at least 5 minutes, but you could let it go for longer if you want- the flavor will just get better!
  8. Check for seasoning, squeeze in the juice of the lime you zested, and then ladle into bowls.
  9. Top with anything you like! I recommend: avocado, sliced jalapeños, diced red onions, cilantro, lime wedges, black olives, and plantain chips.
 

Written by
Ally
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2 comments
  • I love your blog and loved this recipe… so did my husband (major win!). I used ground chicken instead of beef (its an option for those who don’t eat red meat).

    • Oh that sounds so good! I’ll have to try it with chicken next. I’m so glad you like it, thank you for reaching out 🙂

Written by Ally

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