Heat up a large pan on medium-high heat and add 1 tbsp of olive oil. Add chopped onion, sprinkle with salt, and sauté for three minutes. Add garlic. Sauté for an additional 2 minutes.
Stir in the cooked ground beef and broth. Add kale, cover for 5 minutes while kale wilts slightly.
Stir in cilantro, lime juice, the reserved 2 tbsp of olive oil, and onion powder. Season to taste with salt and pepper. Bring to boil, then reduce to simmer for 5 minutes.
Top with fresh cilantro and serve warm.
Make your hamburger ahead of time and freeze it like I show you in the Mexican Dip Recipe. This soup is freezer friendly up for three months. Serve this as leftovers the next day. I think it tastes even better on day two!