Keto Taco Soup Recipes

CREAMY KETO TACO SOUP WITH GROUND BEEF

Steps:

• Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
• Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.

CREAMY TACO SOUP

Steps:

• Heat the oil in a large pot or dutch oven over high heat. Saute beef, onion, garlic, and green bell pepper for 7-8 minutes.
• Add diced tomatoes, green chilis (or jalapenos), cream cheese, and taco seasoning to the pot. Stir until cream cheese is melted and mixed throughout.
• Pour in chicken broth and reduce heat to low. Simmer 15-20 minutes, until soup has thickened. Stir periodically to avoid the bottom from burning.
• Serve warm and top with toppings of your choice. I like a variety of freshly sliced avocado, sour cream, shredded cheese, fresh cilantro, jalapeno, or fresh lime wedges.

KETO TACO SOUP

Steps:

• In a dutch oven or stockpot add the olive oil and ground beef. Cook on medium heat until the meat is almost cooked.
• After the ground beef is just about cooked, add the onions, and bell pepper. Stir and cook the onions and peppers for about 2-3 minutes.
• Now add the taco seasoning, 2 cans of Rotel tomatoes, and cream cheese. Stir all the ingredients together.
• Once the cream cheese has melted, pour in the beef broth.
• Bring the soup to a boil, then let simmer for 20 minutes.
• Serve and garnish with your favorite taco toppings.

KETO TACO SOUP

Steps:

• Add the beef and onion to a sauce pan or dutch oven and cook, crumbling the beef as it browns. Drain the grease.
• Add the taco seasoning and cream cheese to the beef mixture and stir well over low heat until the beef is coated in the seasoning and the cream cheese has fully melted.
• Add the remaining ingredients to the pot and cook, stirring occasionally, for 15 minutes.
• Serve hot with shredded cheddar, avocado, and lime wedges, if desired.

CREAMY KETO TACO SOUP (6 INGREDIENTS!)

Steps:

• In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat.
• Add the remaining ingredients into the pot, except for the cream cheese. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes.
• Add the chopped cream cheese and mix it into the soup until completely smooth.
• Transfer into bowls and top with sliced avocado, shredded cheese, finely diced tomato, and cilantro.

LOW-CARB TACO SOUP

Steps:

• Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
• Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
• Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.