Description
A rich and comforting keto taco soup packed with seasoned beef, creamy broth, bold taco flavors, and low-carb ingredients for a hearty and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups beef broth
- 1 can (10 ounces) diced tomatoes with green chilies
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Optional toppings:
- 1 avocado, diced
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1 jalapeño, sliced
- 1/4 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and bell pepper, cooking until softened.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in minced garlic, taco seasoning, cumin, and smoked paprika.
- Pour in beef broth and diced tomatoes with green chilies.
- Bring the soup to a gentle simmer and cook for about 10 minutes.
- Reduce heat and stir in cream cheese until melted and smooth.
- Add heavy cream and shredded cheddar cheese, stirring until creamy.
- Serve hot with desired toppings such as avocado, sour cream, cilantro, jalapeños, and extra cheese.
Notes
- Use full-fat dairy products for the best keto-friendly texture and flavor.
- Adjust spice level with additional jalapeños or cayenne pepper.
- Cauliflower rice can be added for extra texture while staying low carb.
- Stir frequently after adding cheese to prevent sticking.
- The soup thickens slightly as it cools.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 105 mg
