Creamy Keto Taco Soup
My creamy keto taco soup recipe turns your favorite taco flavors into a thick and hearty soup. It’s comforting and comes with multiple cooking methods. Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 150kcal
Ingredients
- 1 pound ground beef
- 1 large bell pepper chopped
- 28 ounces canned tomatoes no sugar added
- 4 cups beef broth
- 1 tablespoon taco seasoning
- 8 ounces cream cheese softened and chopped
Instructions
- In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat.
- Add the bell pepper, canned tomatoes, beef broth, and taco seasoning. 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.
Video
Notes
TO STORE: Leftover soup should be stored in an airtight container in the refrigerator for up to 1 week.
TO FREEZE: Place the cooled soup in a freezer-safe container and freeze for up to 6 months.
TO REHEAT: Microwave the soup in 30-second intervals or in a small saucepan over low heat until warm.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 4g | Protein: 16g | Fat: 7g | Sodium: 643mg | Potassium: 375mg | Fiber: 2g | Vitamin A: 828IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg | NET CARBS: 2g