Swedish taco soup
45 min · 33 g protein · 381 cals / serving
Taco Friday in a bowl, the way Swedish families make it: a thick, smoky tomato soup with spiced beef, red peppers, kidney beans and sweet corn, made creamy with melted cream cheese. Everyone tops their own with lime kvarg, grated cheese and a handful of crushed tortilla chips.
Ingredients
Soppa
- 2 tsp canola oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 3 tbsp taco seasoning
- 2 cans (14 oz each) crushed tomatoes, canned, with liquid
- 4 1/4 cups beef broth
- 1 can (15 oz), drained and rinsed kidney beans, canned, drained
- 1 1/3 cups frozen sweetcorn
- scant 1/2 cup cream cheese, light, 15% fat
Toppings
- 3/4 cup quark
- 1 tbsp lime juice
- 2/3 cup grated hard cheese, 17% fat
- 1 1/2 oz baked tortilla chips, lightly crushed
- a small handful fresh cilantro (optional)
Steps
- Heat the oil in a large soup pot over medium-high heat. Add the beef, onion and red pepper and cook, breaking up the beef, 7–8 minutes, until browned with no pink left, 160°F.
- Add the garlic and taco seasoning and stir 1 minute.
- Add the crushed tomatoes, broth, kidney beans and corn. Bring to a boil, then simmer 15 minutes, partly covered.
- Lower the heat, add the cream cheese in spoonfuls and stir until it has melted into the soup and turned it creamy. Taste for salt.
- Stir the lime juice into the kvarg. Serve the soup in bowls and let everyone top their own with lime kvarg, grated cheese, crushed tortilla chips and coriander.
Good to know
How do I get the kids involved?
Set out the toppings in little bowls exactly as on a Friday taco night, and let the children crush the tortilla chips in a bag with a rolling pin first. The crushing is the best part.
Is it spicy?
Mild taco seasoning makes a mild soup. For small children, use 2 tbsp seasoning and add more heat to the grown-ups' bowls with chili flakes or jalapeños.
My picky eater doesn't like beans
Blend the beans with a ladle of the soup before adding them and they thicken the soup instead of sitting in it. No one will find a bean.
Alternative
Per
- Calories
- 69
- Protein
- (36%)
- 6 g
- Fat
- (30%)
- 2 g
- Carbohydrates
- (34%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 214 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2289 kcal goes into the pot and 3499 g of ingredients comes out as about 3335 g of food: 69 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.