Description
A comforting Keto Taco Soup that combines Tex-Mex flavors in a low-carb format, perfect for weeknights.
Ingredients
Scale
- 1 lb Ground beef (or turkey for a lighter option)
- 1 Onion, diced
- 1 Bell pepper, diced (any color)
- 2 cloves Garlic, minced
- 2 tbsp Chili powder
- 1 tsp Cumin
- 1 can Diced tomatoes (use canned for convenience)
- 4 cups Beef or chicken broth
- 1 can Black beans (optional for those not strictly keto)
- 8 oz Cream cheese
- 1 cup Shredded cheese (Mexican blend or cheddar)
- 1 Avocado, diced (for topping)
- 1/2 cup Sour cream (for topping)
- 1/4 cup Fresh cilantro, chopped (for garnish)
- Jalapeños, sliced (for extra kick)
- Salt and pepper to taste
Instructions
- In a large pot, heat a drizzle of oil over medium heat. Add the onion and bell pepper, sautéing until tender.
- Once the veggies are softened, add in minced garlic and sauté for an additional minute until fragrant.
- Now it’s time to add your ground meat to the pot. Break it up with a spatula, cooking until browned.
- Season the mixture with chili powder, cumin, salt, and pepper. Stir it well.
- Pour in the diced tomatoes (with juices) and broth, then bring the mixture to a gentle boil.
- Lower the heat afterward and let it simmer for about 10-15 minutes.
- As the soup simmers, stir in the cream cheese until fully melted and combined.
- If using, rinse and drain black beans before adding them to the pot.
- Finally, stir in the shredded cheese until melted and gooey.
Notes
Use pre-diced vegetables to save on prep time. Serve with garnished toppings for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg