In under 45 minutes, you can make a delicious and filling taco soup your entire family will love! This is comfort food at its finest!
Sometimes, there is just nothing that satisfies like a tasty bowl of warm soup. This keto taco soup, with ground beef, taco seasoning spices, tomatoes, cream cheese, and cheddar cheese will not disappoint. It’s thick and creamy with a mild seasoning mixture that will warm you through and through.
Is this soup spicy?
We’re pretty much wimps in our household when it comes to spice levels! This soup has a mild heat to it. If you’d like it spicier, you can add more chili powder. You could also add some diced hot peppers if you’d like to spice it up even more. The spice ingredients used in this recipe come from my homemade taco seasoning recipe. If you’d like to make a big batch of this seasoning, you can find that recipe there as well.
Can a different meat be used in this soup?
Sure! I used 80/20 ground beef for this recipe. You could always use a leaner mixture if you choose. You could also use ground turkey, sausage, or even ground chicken if you’d prefer. Just know this will change your calorie, fat, and protein amounts in the recipe.
What are some good toppings for this soup?
There are a number of topping choices that would work great with this keto taco soup recipe. You can top it with avocado slices, diced jalapenos (if you’re not wimpy like us), green onions, olives, sour cream, or tomatoes. You could even add more cheese as a topping or a different kind of cheese. I think a nice smoked gouda would be an excellent choice!🧀
Helpful Hints:
*I like to drain the fat well from the ground beef so the soup doesn’t get too greasy.
*The cream cheese will melt quicker and is easier to combine when it is softened and cubed. You can add it straight from the fridge, but the soup will have to simmer a bit longer.
Main Kitchen Equipment and Utensils:
- Large skillet
- Large saucepan
- Measuring spoons
Splash of Encouragement:
***Give yourself and others an extra measure of grace***
Keto Taco Soup
In under 45 minutes, you can make a delicious and filling taco soup your entire family will love! This is comfort food at its finest!
Ingredients
- 1 pound ground beef, 80/20
- 2 tablespoons red pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) crushed tomatoes
- 4 cups beef broth
- 8 ounces cream cheese, softened and cubed
- 8 ounces cheddar cheese, shredded
Instructions
1. In a large skillet over medium high heat, cook ground beef with diced red pepper until meat is no longer pink, breaking it up into small pieces as it cooks. When ground beef is done, drain the fat. Transfer the meat to a large saucepan.
2. Add chili powder, cumin, garlic powder, paprika, salt, onion powder, pepper, and oregano. Stir to mix.
3. Add diced tomatoes, crushed tomatoes, and beef broth. Stir to combine.
4. Increase heat to high until mixture boils, then decrease heat to medium low and simmer for 15 minutes.
5. Add cubed cream cheese and shredded cheddar cheese. Simmer and stir occasionally until cream cheese and cheddar cheese are melted, approximately 10 more minutes.
Notes
Store soup in a sealed container in the refrigerator and it be good for 3-4 days. This soup reheats well in the microwave or on the stovetop. You may have to add a little water before heating if soup becomes too thick after cooling.
Nutrition Information:
Yield: 6 Servings Serving Size: 1Amount Per Serving: Calories: 519Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 143mgSodium: 1459mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 34g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Leave a Reply