Avocado Taco Soup

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Servings:

• Recipe serving size: 1 bowl
• Number of servings: Adjust Reset

Ingredients:

• For the Soup

• 1 Tbsp. extra virgin olive oil
• 1 yellow onion, finely chopped
• 1 lb. lean ground beef
• 3 (15 oz.) cans petite diced fire-roasted tomatoes, no salt added
• 1 (15 oz.) can tomato sauce, no salt added
• 1 (15 oz.) can kidney beans, reduced sodium, drained and rinsed
• 1 (15 oz.) can black beans, reduced sodium, drained and rinsed
• 2 Tbsp. lime juice (juice of 1 lime)
• 1 tsp. chili powder
• 1/4 cup cilantro, chopped
• 4 cups water
• 1 (1.25 oz.) reduced sodium taco seasoning mix

• Toppings

• 4 ripe, fresh avocados, halved, pitted, peeled and sliced
• 1 cup Colby Jack cheese, shredded
• 1 cup toasted pepitas (pumpkin seeds)
• 4 green onions, sliced
• 1 bunch fresh cilantro sprigs
• 2 limes, cut into wedges
• 1 pkg. corn tortilla chips to serve on the side (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add onion and saute until soft and translucent (approximately 5 minutes).
3. Add ground beef to the same skillet and continue cooking together with the onion for a further 10 minutes or so until the meat has browned. Transfer meat and onion mixture to a large stock pot.
4. In the stock pot, add canned tomatoes, tomato sauce, kidney beans, black beans, lime juice, chili powder, cilantro, water and taco seasoning. Stir well to combine.
5. Bring soup mixture to a low boil over high heat, then reduce heat to medium and simmer for 15 minutes until flavors have combined and soup is cooked through.
6. Divide evenly into 12 bowls and top each with 1/3 of an avocado, 1 Tbsp. shredded cheese, 1 Tbsp. pepitas, green onions and a cilantro sprig.
7. Serve with a lime wedge, and tortilla chips on the side if desired.