Description
Warm, creamy, and packed with bold taco flavors, this Keto Taco Soup is a cozy low-carb dinner the whole family will love. Quick to make, nutritious, and so satisfying!
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 packet taco seasoning
– 4 cups chicken broth
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 (15 oz) can diced tomatoes
– 1 (4 oz) can diced green chiles
– 1 avocado, diced
– Chopped cilantro, for garnish
– Lime wedges, for serving
Instructions
1. 1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
2. 2. Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is translucent.
3. 3. Stir in the taco seasoning until the beef and onions are well coated.
4. 4. Pour in the chicken broth and add the cream cheese. Whisk until the cream cheese is fully incorporated and the broth is smooth.
5. 5. Stir in the diced tomatoes and green chiles. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
6. 6. Remove from heat and stir in the shredded cheddar cheese until melted.
7. 7. Ladle the Keto Taco Soup into bowls and top with diced avocado and chopped cilantro. Serve with lime wedges.
Notes
For a spicier soup, add extra green chiles or a dash of hot sauce. You can also use ground turkey or chicken instead of beef. Leftovers will keep in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, American