Description
This Low Carb Taco Soup is a hearty and satisfying meal that’s packed with Mexican-inspired flavors. It’s a quick and easy recipe that comes together in just 20 minutes, making it the perfect weeknight dinner.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 (4 oz) can diced green chiles
– 4 cups low-sodium chicken broth
– 1 cup water
– 1 cup shredded cooked chicken
– 1/2 cup shredded cheddar cheese
– 2 tablespoons chopped fresh cilantro
Instructions
1. – In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain excess fat.
2. – Add the onion and garlic to the pot and cook for 2-3 minutes until fragrant.
3. – Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne. Cook for 1 minute.
4. – Pour in the diced tomatoes, green chiles, chicken broth, and water. Bring the soup to a simmer and cook for 10 minutes.
5. – Stir in the shredded chicken and cook for an additional 5 minutes.
6. – Ladle the soup into bowls and top with shredded cheddar cheese and chopped cilantro.
Notes
– For a creamier soup, you can blend a portion of the soup with an immersion blender before adding the chicken.
– Customize the spice level by adjusting the amount of cayenne pepper.
– Serve with low-carb tortilla chips or a side salad for a complete meal.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican